This method is incredibly quick and mimics the fluffy nougat of a classic 3 Musketeers without having to boil sugar syrups or temper chocolate.
INGREDIENTS
- 3⁄4 cup milk chocolate chips
- 3⁄4 cup marshmallow fluff
- 1 Tbsp heavy cream
- 1 tsp light corn syrup
- 1⁄2 tsp vanilla
For the Coating:
- 1⁄2 cup milk chocolate chips
- 1 tsp coconut oil
DIRECTIONS
- Melt the 1⁄2 cup chocolate chips and 1 tsp of coconut oil in the microwave, stirring every 30
- seconds until melted and smooth.
- Using a candy bar mold, spread the melted chocolate to coat 4 of the molds with a thin coating.
- Sit your mold in the refrigerator to set up while you work on the filling.
- Set aside the remaining chocolate for later.
- In a small bowl, melt 3⁄4 cup of chocolate chips stirring every 30 seconds until melted and smooth.
- Let it cool for about 5 minutes on the counter. You want it to cool off, but not set up. Add the heavy cream, corn syrup and vanilla and stir to combine. This will make the chocolate start to stiffing up.
- Add in the marshmallow fluff and fold in gently until well combined.
- Take the mold out of the refrigerator and scoop the equally into the 4 molds. Press gently to spread evenly in the molds.
- Once you’ve got the filling in, use the remaining chocolate that you saved at the beginning to
- spread a thin layer over the filling “sealing” your candy bar. (You may need to reheat the
- chocolate you saved if it has stiffened up.)
- Set the finished candy bars in the refrigerator to finish setting up. I leave mine in the mold in the refrigerator overnight.
- Once completely set, pop them out of the mold and enjoy!
TIPS
- Store airtight for about 1 week in the fridge or on the counter. If your house is warm, I recommend storing them in the refrigerator. You can freeze them for 1-2 months, but the chocolate may lose color over time.
- Because we’re using chocolate chips, the coating will be softer if stored at room temp. I find that chocolate candy coating sets up to hard for my preference.
- If you use a different size mold, you may get more or less candy bars.
- Use a thin coating of the chocolate in your mold and for the topping at the end so that they are more like the storebought candy bars. If you get the coating too thick, it will be harder to bite through.
