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. 
My list of must make recipes is constantly getting switched a round. So many great recipes come out every day it’s hard to keep up
beantownbaker — February 24th, 2013 @ 10:22 am
I agree completely. Even when I have sat down to make a must-bake list, within a few weeks, half of the things on there aren’t doing it for me because I’ve found new recipes I want to try.
I love making lists, too. And I especially love checking things off of lists. This will definitely be added to my insanely large list of recipes to try out. Yum!
OMG! I was wondering why my jaw dropped the second I saw this gorgeous cake in my Google reader! It looks amazing Jen, and since I still haven’t made it (shameful but not at all surprising) I am so glad you did! I wish I could eat a piece! Miss you. Xoxo
beantownbaker — February 24th, 2013 @ 10:24 am
Miss you too hon. You definitely should still try to make this bundt. It’s worth keeping on your list.
Anything with peanut butter and chocolate chips and you can count me in!
yum. this is definitely my kind of cake, i can’t turn down peanut butter!
Hi Beantown Baker
Do you think this would be able to be made in cupcake form? Or is it best to keep it in bundt pan for cooking purposes?
Thanks
beantownbaker — May 16th, 2013 @ 12:24 pm
Good question. While I haven’t made this in to cupcakes, there’s no reason this has to be baked in a bundt pan. I’d say give it a shot! Let me know how it goes for you.