Homemade 3 Musketeers

Serves 1
facebook.com

Directions

  1. 1Pull out the frozen cool whip.
  2. 2Pull out the frozen cool whip.
  3. 3Pull out the frozen cool whip.
  4. 4Microwave the milk chocolate chips until melted, about two or three minutes, mixing every 30 seconds.
  5. 5Microwave the milk chocolate chips until melted, about two or three minutes, mixing every 30 seconds.
  6. 6Microwave the milk chocolate chips until melted, about two or three minutes, mixing every 30 seconds.
  7. 7Allow the melted chocolate to cool for about 20 minutes.
  8. 8Allow the melted chocolate to cool for about 20 minutes.
  9. 9Allow the melted chocolate to cool for about 20 minutes.
  10. 10In a large bowl, add the 8 oz tub of cool whip.
  11. 11In a large bowl, add the 8 oz tub of cool whip.
  12. 12In a large bowl, add the 8 oz tub of cool whip.
  13. 13Fold in the melted chocolate with the cool whip until nice and thick, chocolatey, and creamy.
  14. 14Fold in the melted chocolate with the cool whip until nice and thick, chocolatey, and creamy.
  15. 15Fold in the melted chocolate with the cool whip until nice and thick, chocolatey, and creamy.
  16. 16Pour this mixture into your pan and even out the nougat.
  17. 17Pour this mixture into your pan and even out the nougat.
  18. 18Pour this mixture into your pan and even out the nougat.
  19. 19Put the pan in the freezer for 30 minutes until firm.
  20. 20Put the pan in the freezer for 30 minutes until firm.
  21. 21Put the pan in the freezer for 30 minutes until firm.
  22. 22Take the firm nougat out of the pan and peel off the parchment paper.
  23. 23Take the firm nougat out of the pan and peel off the parchment paper.
  24. 24Take the firm nougat out of the pan and peel off the parchment paper.
  25. 25Cut the nougat into bars.
  26. 26Cut the nougat into bars.
  27. 27Cut the nougat into bars.
  28. 28Place the cut bars on a piece of parchment paper-lined baking sheet and put them back in the freezer for another 30 minutes.
  29. 29Place the cut bars on a piece of parchment paper-lined baking sheet and put them back in the freezer for another 30 minutes.
  30. 30Place the cut bars on a piece of parchment paper-lined baking sheet and put them back in the freezer for another 30 minutes.
  31. 31Before removing the frozen chocolate nougat, melt down one whole 20 oz pack of almond bark or your preferred chocolate.
  32. 32Before removing the frozen chocolate nougat, melt down one whole 20 oz pack of almond bark or your preferred chocolate.
  33. 33Before removing the frozen chocolate nougat, melt down one whole 20 oz pack of almond bark or your preferred chocolate.
  34. 34Pour the melted chocolate into a shallow dish for dipping.
  35. 35Pour the melted chocolate into a shallow dish for dipping.
  36. 36Pour the melted chocolate into a shallow dish for dipping.
  37. 37Dip, flip, and drip each chocolate nougat bar in the melted chocolate, then place it on your pan.
  38. 38Dip, flip, and drip each chocolate nougat bar in the melted chocolate, then place it on your pan.
  39. 39Dip, flip, and drip each chocolate nougat bar in the melted chocolate, then place it on your pan.
  40. 40Allow the chocolate to set, which should happen quickly since the pan is frozen.
  41. 41Allow the chocolate to set, which should happen quickly since the pan is frozen.
  42. 42Allow the chocolate to set, which should happen quickly since the pan is frozen.

Ingredients

  • 8 oz frozen cool whip
  • 8 oz frozen cool whip
  • 8 oz frozen cool whip
  • 20 oz Milk Chocolate Chips
  • 20 oz Milk Chocolate Chips
  • 20 oz Milk Chocolate Chips
  • 20 oz Chocolate Almond Bark
  • 20 oz Chocolate Almond Bark
  • 20 oz Chocolate Almond Bark

Equipment

large bowlpanparchment paperbaking sheetshallow dish

Tips

  • Use extra creamy cool whip or regular.
  • Allow melted chocolate to cool for about 20 minutes.
  • When dipping, the chocolate will set quickly because the pan is frozen.