Ingredients
-
3 cups milk chocolate chips
-
8 ounces Cool Whip
-
24 ounces chocolate almond bark
Instructions
- Line an 8×8 baking dish with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips at 30-second intervals, stirring each time until completely melted. Pour the melted chocolate into a large bowl.
- Using an electric mixer, beat the melted chocolate on high for about 30 seconds. Then add the entire container of Cool Whip into the bowl.
- Mix the chocolate and Cool Whip on medium speed for about 1 minute until the mixture becomes fluffy. This is your Musketeer bar filling.
- Spread the chocolate filling evenly in the bottom of the prepared baking dish and freeze for 30 minutes.
- After freezing, remove the candy from the pan and cut it into bite-sized pieces (about 16 individual candies).
- Place the cut candy bars on a sheet pan, ensuring they are spread out to avoid freezing together, and let sit for 15 minutes.
- In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals, stirring each time until completely melted.
- Dip each candy bar into the melted chocolate, tapping off any excess, and place them back on the parchment or wax paper.
- Return the finished candy bars to the freezer or fridge for 20 minutes, or until the chocolate coating is dry and firm.
Notes
Prep Time:
- 15 minutes
Freeze Time:
- 50 minutes (includes chilling and coating time)
Total Time:
- 1 hour 5 minutes
Servings:
- About 16 candy bars