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.
Homemade Three Musketeers Bars
A homemade copycat verion of the classic Three Musketeers Bars
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:
1Amount 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.
Just 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!
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!
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. 😉
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!
Sorry about that. You add it with the marshmallow and milk. I just fixed it. I hope you enjoy them!
These looks delicious! How fun to make candy bars at home!
Just finished putting the final layer of chocolate on…cant wait for tomorrow to try the!!! 😀
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.
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?
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.
Did you try these with mini marshmallows? I’m wondering how they turned out. Thanks!
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.