Homemade Three Musketeer Candy Bars
Halloween is almost here so I’ve been in the mood for candy! Hubby claims he’s not a big fan of chocolate, but he’s never turned down anything I give him to taste. With that being said, if there was candy in the house, I’d eat about 99% of it. I can’t really control myself around candy. That’s why we never buy any.
Since we won’t get trick or treaters for Halloween because of living in a condo building, I can’t justify breaking our “No Candy in the House” rule, so I decided instead to make some candy. Because if I make it, the rule isn’t broken.
These little candy bars are pretty awesome. They taste just like a Three Musteteer’s bar. I kept them in the freezer because I like my candy frozen.
One Year Ago: Pecan Pie Cookies
Two Years Ago: Keilbasa and Kraut in the Crockpot
Homemade Three Musketeer Candy Bars
Ingredients:
2 cups semi-sweet chocolate chips
1 (8 oz.) tub frozen whipped topping, thawed
2 cups milk chocolate chips
2 tablespoons vegetable oil
Directions:
Line an 8 or 9-inch square pan with wax paper.
In a medium bowl, melt semi-sweet chocolate chips in the microwave at fifty percent power, or use a double boiler.
Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.
Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.
Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands). Place in freezer for 30 minutes.
Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares. Return squares to freezer for another 15-20 minutes.
Meanwhile, melt milk chocolate chips with 2 tablespoons of vegetable oil and stir until well combined. Dip frozen chocolate squares into melted chocolate to coat. Place on wax paper to set. Keep chocolates in an airtight container in the refrigerator.
Recipe as seen on One Ordinary Day, originally from Let's Dish
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is heavenly!!!
This looks amazing!
I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.
OMG, it looks SO scrumptious! Trying it very soon!!
Yum! I’d love a slice of this right now
Mal @ The Chic Geek
Yours looks fantastic! So funny we both had a similar idea.
beantownbaker — November 28th, 2012 @ 9:34 pm
I know! It’s always crazy when stuff like that happens.
Being from Boston, I appreciate this Boston Cream Pie Cheesecake!
such a great-looking dessert! great minds 😉
That looks amazing. I love pastry cream and am kind of surprised you don’t like it… even really good pastry cream? (There’s a lot of bad pastry cream out there.)
beantownbaker — November 30th, 2012 @ 10:38 am
Yea, it’s really a texture thing for me. I don’t like yogurt for the same reason. Although, maybe I’ve just never had good pastry cream…
I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!
Hi there ! I was wondering after refrigerating the cheesecake overnight, how much do i have to freeze it for ??? Thank u ! 🙂
beantownbaker — May 17th, 2014 @ 6:10 pm
Just for a couple hours. It is just to make it more firm.