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Homemade Three Musketeers Bars are a fun make at home copycat treat.
Homemade candy is one of my favorite things to make during the holidays. Last week I shared a few of my favorite Christmas candy recipes from the archives, but this year I also have a few new recipes that I have made. They all came out delicious and are sure to become favorites.
These homemade three musketeers bars that I am sharing today will definitely be added to our favorites that we make each year. I love the real three musketeer bars, but it is fun to be able to make a version at home.
I will say these are slightly different in texture than the real thing, but they are close. I think I actually like the texture on these a little better. In fact, I have made these three times in the last few weeks. That is how much we love these. Delicious!
And I made these into bars to make them a little easier to make, but you can easily dip these in the chocolate to get more of the real thing look.
Yield: 18 servings
Homemade Three Musketeers Bars
A homemade copycat verion of the classic Three Musketeers Bars
Prep Time10 minutes
Cook Time10 minutes
Additional Time2 hours
Total Time2 hours 20 minutes
Ingredients
- 1 1/4 cups semi sweet chocolate chips
- 3/4 cup white chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla
- 2 1/2 tablespoons milk
- 2 1/2 cups milk chocolate chips
Instructions
- In a small microwave proof bowl melt semi sweet chocolate chips and white chocolate chips at 50% power stirring every 30 seconds.
- In another bowl combine the marshmallow creme, vanilla, and milk. Beat until mixed well. Slowly beat in melted chocolate until well combined.
- Spread mixture onto a cookie sheet that has been lined with a silpat mat or parchment paper.
- Refrigerate until firm. This will take 1-2 hours.
- Melt 1 1/4 cups of milk chocolate chips in microwave at 50% power stirring every 30 seconds until melted.
- Spread over filling layer and place back into the refrigerator until firm.
- After it is firm remove from refrigerator and flip over so that filling side is up.
- Melt remaining chocolate in microwave at 50% power stirring every 30 seconds until melted.
- Spread onto filling and refrigerate until firm.
- Remove from refrigerator 15 minutes before cutting. This will soften the chocolate slightly to make cutting easier.
- Cut into bars and store in refrigerator until serving.
Notes
If you are gluten-free be sure to read labels to make sure that the ingredients are gluten-free.
Nutrition Information:
Yield:
18Serving Size:
1
Amount Per Serving:Calories: 258Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 36mgCarbohydrates: 35gFiber: 2gSugar: 29gProtein: 3g
Nutritional values are approximate and aren't always accurate.
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Reader Interactions
Comments
Mama OwlJust opened my email and saw your title! I’m like “NO WAY!” Girl you are amazing! I have got to make these!!!! I guess I shouldn’t have gotten rid of all my bigger clothes last week! LOL! I love the mint flavored muskateers. I think I might try adding a little peppermint to the innards. MMMMMMMMMMMM! I can’t wait! Thanks 🙂 and Thanks 🙁 LOL!
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- Lynn
Mint would be good! I have also did a darker chocolate, but the texture was a little different, so we prefer this. I think though you could play around with the chocolates to and get a little different taste. I hope you enjoy them!
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I’m sure my kids will be more than happy to help make these! I’m sure you have just made both of them very happy. 😉
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- Amanda
I can’t wait to make these! Could you please tell me where to add the vanilla? I am not seeing it in the directions. Thanks!
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- Lynn
Sorry about that. You add it with the marshmallow and milk. I just fixed it. I hope you enjoy them!
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These looks delicious! How fun to make candy bars at home!
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- JOELLYN A
Just finished putting the final layer of chocolate on…cant wait for tomorrow to try the!!! 😀
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- MB
When you’re doing the filling, be sure to beat the ever loving *#&@ out of that stuff. You want as much air in it as possible.
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- cojoma
Can I just use mini-marshmallows (melt butter in a saucepan and add mini marshmallows, then stir while they all melt). I am allergic to the eggs in the jarred marshmallow creme?
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- Lynn
I have never tried it, but I think that would work. The marshmallow creme helps give it a lighted whipped texture and I think you could get something similar by doing that. And marshmallow creme is one of those things that I never would have guessed contained eggs.
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- carey
Did you try these with mini marshmallows? I’m wondering how they turned out. Thanks!
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- Julie
What size pan do you usually use? The reference to “a cookie sheet” is a little vague. Mine were so flat that there was more chocolate than filling. I will probably use an 8×8 dish next time.
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