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Homemade 3 Musketeers
4.4 from 24 votes

Homemade 3 Musketeers

These Copycat 3 Musketeers or Cool Whip Candy is light, fluffy, oh so chocolatey, and takes 3 simple ingredients to whip up!

Prep Time
30 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 36 pieces
Calories: 162 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 bags milk chocolate chips 11.5 ounces each
  • 8 ounces Cool Whip
  • 24 ounces almond bark

Instructions

    Cup of Yum
  1. In a large heat-proof bowl, add in all of the milk chocolate chips. Place in the microwave and heat in 30-second increments, stirring after each increment, until the chocolate chips are completely melted.
  2. Set the chocolate aside to cool for about 20 minutes.
  3. Once the chocolate has cooled, add the cool whip into the chocolate. Begin folding the chocolate into the cool whip until completely incorporated. The chocolate will begin to harden some, that’s normal and will get worked into the mixture.
  4. Line a 8 inch square pan with tin foil. Add a strip of parchment paper with a little overhang on top of the foil to be positive that the candy doesn’t stick. Lightly grease the foil and parchment paper, if you’re using it, with nonstick baking spray.
  5. Scoop the candy and place in the prepared pan.
  6. Using your hands or a lightly greased piece of wax paper or parchment paper, evenly press the candy down into the pan.
  7. Place in the freezer to firm up for about 30 minutes.
  8. Remove from the freezer and pull the foil out of the pan. Cut the candies into 36 pieces.
  9. Place the candies on a parchment lined cookie sheet and place back in the freezer to firm back up, an additional 30 minutes.
  10. Just before you pull the candy out of the freezer, prepare the almond bark.
  11. Break the almond bark into big pieces and place into a heat-proof bowl. Heat the almond bark in the microwave in 30-second increments, stirring after each increment, until the almond bark is smooth and completely melted.
  12. Place a piece of parchment paper on the counter for the dipped pieces of candy.
  13. Remove the candy from the freezer. Using a fork, dip each piece until coated with almond bark. Gently tap the fork on the side of the bowl and run the bottom of the fork on the side of the bowl to clean off any excess almond bark.
  14. Using a skewer, slide the candy off the fork and onto the parchment paper. If you’re adding sprinkles, do this now and quickly before the chocolate hardens.
  15. Repeat with all of the candies. If the almond bark cools down too much, pop it back in the microwave for 30 seconds.
  16. Add the remaining almond bark into a sandwich bag and cut a small hole in the corner. Drizzle chocolate on the tops of the candies. Make sure the coating is set up first.
  17. Store in a freezer bag or freezer container in the freezer.

Notes

  • This recipe is from Sugarysweets.com

Nutrition Information

Calories 162kcal (8%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 13mg (1%) Potassium 7mg (0%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 11IU (0%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36 pieces

Amount Per Serving

Calories 162

% Daily Value*

Calories 162kcal 8%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 13mg 1%
Potassium 7mg 0%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 11IU 0%
Calcium 7mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.