Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12 candy bars
Difficulty: Easy
Ingredients
For the Chocolate Nougat
- 2 cups semi-sweet chocolate chips
- 1 cup marshmallow creme
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Chocolate Coating
- 3 cups milk chocolate chips
- 2 tablespoons coconut oil or vegetable shortening
Equipment
- Medium saucepan
- Mixing bowl
- Electric hand mixer or stand mixer
- 8-inch square baking pan
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
- Wire cooling rack
Instructions
Step 1
Line an 8-inch square baking pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
Step 2
In a saucepan over low heat, combine the butter, heavy cream, and marshmallow creme. Stir continuously until smooth and fully combined.
Step 3
Add the semi-sweet chocolate chips and continue stirring until completely melted. Remove from the heat and stir in the vanilla extract and salt.
Step 4
Using an electric mixer, beat the warm chocolate mixture for 5–7 minutes. The mixture will become lighter in color and fluffier as air is incorporated.
Step 5
Spread the whipped mixture evenly into the prepared pan. Smooth the surface with a spatula.
Step 6
Refrigerate for approximately 2 hours or until completely firm.
Step 7
Lift the chilled filling from the pan using the parchment paper. Cut into 12 evenly sized bars.
Step 8
Combine the milk chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval until smooth.
Step 9
Dip each chocolate bar into the melted coating using a fork. Allow excess chocolate to drip away before placing the bars on a wire rack or parchment paper.
Step 10
Allow the coating to harden completely at room temperature or refrigerate for 15–20 minutes before serving.
Recipe Tips
- Use high-quality chocolate for the richest flavor.
- Chill the filling thoroughly before cutting to create neat bars.
- Wipe the knife between cuts for cleaner edges.
- If the coating becomes too thick, gently warm it again.
- Store leftovers in an airtight container.
Storage
Refrigerate the candy bars in an airtight container for up to one week.
Freeze for up to two months. Thaw in the refrigerator before serving.
Serving Suggestions
These homemade Three Musketeers bars are perfect for:
- Birthday parties
- Holiday dessert trays
- Homemade food gifts
- Afternoon snacks
- Movie nights
- Chocolate dessert platters
Nutrition Information (Per Serving)
- Calories: 295
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 15mg
- Sodium: 60mg
- Total Carbohydrates: 36g
- Sugars: 30g
- Protein: 3g
- Fiber: 2g