Copycat 3 Musketeers Candy Bar recipe tastes so much like the real deal you won’t be able to tell the difference!
This homemade Cool Whip candy is easy to make using only chocolate, whipped topping, oil (so the chocolate doesn’t seize), and a microwave – an irresistible sweet and fluffy chocolate filling covered in a hard chocolate coating!
How To Make Copycat Three Musketeers Bars
Our Copycat Three Musketeers Candy Bar recipe (also known as Cool Whip Candy) requires no candy thermometer, special equipment, or a long list of ingredients; so simple to make at home so you can skip the store-bought, mass-produced package!
This 3 musketeers bars copycat version has the same classic combination of fluffy nougat center surrounded by a crisp chocolate coating, plus you can make them in a small snack size or or as bigger full size candy bars.
Making a homemade 3 Musketeers copycat recipe couldn’t be any more simple: just melt chocolate chips in the microwave, mix in the whipped topping so it’s light and fluffy, then pour the chocolate mousse-like mixture in a loaf pan and chill it in the fridge.
Once the filling has set and it’s firm enough for coating, they are sliced into mini 3 Musketeers pieces, then dipped in more melted chocolate and served as the perfect snack to cure your favorite candy craving.
Why We Love This Copycat 3 Musketeers Bar Recipe
- Quick and easy to make at home.
- Uses only 4 simple ingredients.
- Tastes just like a mini three Musketeers bar but even better because it has all the flavor without the preservatives.
- Instead of buying expensive candy bars, you can make a batch right in your own kitchen.
- Perfect sweet treat for parties, potlucks, dessert platters, or packaging as edible gifts.
3 Musketeers Bars Ingredients
- Milk chocolate chips
- Whipped topping
- Ghirardelli chocolate melting wafers
- Vegetable oil: You can also uses coconut oil if you prefer.
Substitutions and Additions
- Choose Your Chip: You can use dark chocolate chips (to dial down the sweetness) or white chocolate chips (for a lighter, sweeter candy) rather than milk chocolate chips if you prefer.
- Customize Your Candy: Feel free to add some colorful sprinkles to customize your candy with a festive finishing touch. You can decorate them for a holiday or special celebration or drizzle some melted white chocolate on top. Sprinkles will stick best immediately after the candies have been dipped and before the melting wafer dries.
Recommended Tools
- 8×8 pan
- Parchment paper
- Microwave safe bowl
- Rubber spatula
- Large baking dish
- Forks or dipping tools
See Full Recipe Card Below
Jump to RecipeHow to Make 3 Musketeers Candy
- Make The Mixture: Microwave the chocolate chips for 1 minute, stir, and add the vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and silky smooth. Add whipped topping to the melted chocolates and stir until to combine. It will be thick.
- Pour In The Pan: Pour mixture into the pan and press down and out to make the mixture flush against the edges and into the corners. Smooth evenly to create a flat surface. Chill in the fridge for 6 hours or overnight.
- Cut The Candy: Use a sharp knife to make 5 cuts on either side of the candy to create 1-½ inch pieces. Place each individual piece onto a baking dish and chill in the fridge while you melt the chocolate.
- Coat The Candy: Microwave the chocolate wafers for 1 minute, stir, and add the vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and silky smooth. Dip each candy piece into the melted chocolate, covering it completely before placing it back on the baking sheet. Chill for 30 minutes before serving.
- Serve: Serve chilled and enjoy!
How To Prepare The Pan with Parchment Paper
- To best prepare an 8×8 baking dish with parchment paper, first take a sheet of parchment large enough to cover the dish and about 2 inches overhang.
- Using your thumbs and index fingers, press the parchment paper down into the dish, extending your fingers strongly into the corner to make an indention. Remove your fingers and the parchment paper.
- Using a pair of scissors, cut the parchment paper in 8 places; two cuts leading to each indentation from both sides of the paper. You may need to cut an excess amount of parchment paper off from the longer sides depending on the size of your rolled or pre-cut parchment paper.
- There should be about 2 inches from each indentation to the end of the paper. Be sure your cuts do not touch one another.
- When done, place the parchment paper back into the dish, tucking the corners properly behind the parchment sides. Press the paper with your fingers along the edges of the dish to shape it even further. It should hold up nicely.
Turn Your Candy Into Cool Whip Truffles
After you chill and cut the candy into pieces, roll each one in your hands to form a ball. Chill the balls in the freezer for 30 minutes and then roll them in cookie crumbs, cocoa powder, crushed pretzels or any of your favorite candy coatings.
Tips For Making The Best 3 Musketeers Candy
- This candy is best served chilled.
- Store these candies inside the refrigerator when you are not serving them.
- When cutting these candies into squares, consider washing the knife halfway. These slice best when cut with a clean edge.
- You can cut these candies into 3×1 inch fun-sized bars or 6×1 full-sized bars.
- When mixing the melted chocolate and whipped topping, the mixture solidifies quickly.
- Be sure to use milk chocolate for the inside of this recipe to get the full 3-musketeer effect. If you use dark chocolate, the mixture will be extremely dark and won’t look like the real thing.
How to Store Cool Whip Candy
- To Store: Leftover candy pieces can be covered and stored in the fridge for 5-7 days.
- To Freeze: Wrap your candy in a double layer of plastic wrap and store in a freezer-safe bag for 1-2 months.
More Easy Homemade Candy Recipes
Other Easy Candy Recipes
- Easy Chocolate Fudge
- Homemade Reese’s Eggs
- No Bake Kit Kat Cheesecake
- Milky Way Fudge
- Giant Reese’s Peanut Butter Cup
- Homemade Milky Ways
- Copycat Andes Mints
- Homemade Snickers Bars
- Rolo Pretzels
3 Musketeers Candy
Serves — 36
Copycat 3 Musketeers Bars are so easy to make at home. Skip the store-bought, processed packages because these homemade candy bars taste even better!
Prep Time 30 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 35 minutes
Ingredients
- 11.5 ounces bags of milk chocolate chips
- 8 ounces tub of frozen whipped topping thawed at room temperature
- 10 ounces bag of ghirardelli chocolate melting wafers
- 2 tablespoons vegetable oil divided
Instructions
- Prepare a 8×8 pan with parchment paper. See notes for general tips
- Add the chocolate chips to a large microwave safe bowl. Microwave on 50% powder for 1 minute. When done, stir well and add 1 tablespoon vegetable oil. Microwave on 50% powder for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.
- Add whipped topping to the melted chocolates and stir well using a rubber spatula. Stir until the mixture is fully combined. It will be thick.
- Pour mixture into the 8×8 dish, scraping the sides of the bowl with the rubber spatula. Be sure to gather all of the mixture.
- Use the spatula to press down and out, make the mixture flush against the edges of the dish and into the corners. Smooth evenly to create a flat surface.
- Place the dish inside the refrigerator and let it chill for 6 hours or overnight.
- When the dish has finished chilling, remove it from the 8×8 pan by pulling up on the side of parchment paper. Use a sharp knife to make 5 cuts on either side. This will create about 1-½ inch pieces.
- Place each individual piece onto a large baking dish. Place that dish inside the refrigerator and allow it to chill while you work step 9.
- Add the chocolate wafers to a microwave safe bowl. Microwave on 50% powder for 1 minute. When done, stir well and add the remaining vegetable oil. Microwave on 50% powder for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.
- Using two forks or dipping tools, dip each candy piece into the melted chocolate, covering it completely before placing it back on the baking sheet.
- Repeat this process, working one piece at a time. When all candies are covered in chocolate, place back inside the refrigerator for 30 minutes before serving.
Jenn’s Notes
Storage:
- To Store: Leftover candy pieces can be covered and stored in the fridge for 5-7 days.
- To Freeze: Wrap your candy in a double layer of plastic wrap and store in a freezer-safe bag for 1-2 months.
- This candy is best served chilled.
- Store these candies inside the refrigerator when you are not serving them.
- When cutting these candies into squares, consider washing the knife half way. These slice best when cut with a clean edge.
- You can cut these candies into 3×1 inch fun sized bars or 6×1 full sized bars depending on what you size want.
- When mixing the melted chocolate and whipped topping, the mixture solidifies quickly.
- Be sure to use milk chocolate for the inside of this recipe to get the full 3-musketeer effect. If you use dark chocolate, the mixture will be extremely dark and won’t look like the real thing.
Nutrition Info
Calories: 77kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 8mg | Potassium: 32mg | Sugar: 9g | Vitamin A: 5IU | Calcium: 11mg | Iron: 0.01mg
The first part… the inside…to sticky to cut and place on another sheet! Didn’t work to good… wont try again
Bobbie Jo same for me!!!!!
vanilla pudding mix, powdered sugar, and vanilla extract will make a vanilla version and different extracts will will make more flavors.