3 Musketeers Bars

READY IN: 20mins
Recipe by senseicheryl

I received a few Copycat Recipes in my email today from RecipeRobot.com. I hope they are good!

Top Review by jimboe_j_e_rry

I, just a young lad of 19, being male and inexperienced in cooking, made this recipe and it turned out to be nearly exactly like the original. I only wanted the nougat part, so I didn't dip it. (Instead I melted caramel and spread that, and melted Symphony bar upon that to create something closer to a Milky Way) The nougat was perfect, except that I think I pressed it too hard when putting it into a 9x13 trying to get it thinner for my purpose, so it wasn't as fluffy, but tastes perfect! Oh, I also used milk chocolate instead of semi-sweet... ; ) Thanks!

Ingredients Nutrition


  1. In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
  2. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
  3. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
  4. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
  5. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.
  6. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
  7. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.
  8. Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

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