Homemade 3 Musketeers Bars

Oh man, I’m still on a sugar high from all of this week’s candybars. When you have bowls of fillings and melted chocolate in front of you, it’s impossible to resist. I’m just sayin’.

We’re going to go a bit lighter today on our candy bars and talk about how to make Homemade 3 Musketeers Bars. Once again, the simplicity of this recipe stunned me. There are once again just 3 ingredients in this one and it’s as simple as pie to make. Well, maybe not apple pie. It’s really not that easy to make apple pie from scratch is it?

I digress…

The main ingredient in the filling for these candybars is whipped cream. You don’t get much fluffier than that, huh. I think that’s why it’s so much lower in fat than most other candybars. It also explains it’s lighter than air texture.

You simply melt up 2 cups of chocolate chips. I used semi-sweet this time around, but I won’t be using those next time.

UPDATE- I tried the nougat part with milk chocolate and it made it WAY too runny, so I do not advise using the milk chocolate chips.

Anywho, melt those up in the microwave or double boiler (I prefer this method) and then give them a good whippin’ with your mixer. Beat in an 8 ounce container of cool whip just until combined and fluffy.

Pour into a lined square dish and freeze. The longer, the better. At least 30 minutes, but overnight is great!

Sorry this picture is so dark. I got these put together at night and the lighting was just horrible. But you get the idea don’t you?

Once frozen, cut it into bite-size squares and dip into your melted chocolate wafers. I used a fork to turn and coat them well. These were a little more difficult to work with than the Butterfingers. These didn’t turn out as pretty for me, but they were still tasty!

Recipe from Monster Mama.

Homemade 3 Musketeers Bars
Recipe Type: Dessert, Candy, Snack
Author: Adapted from Monster Mama
  • 2 c. Milk Chocolate Chips
  • 1 8 oz Tub Cool Whip (You can even use sugar-free or fat-free!)
  • 2 c. Chocolate Melting Wafers
  1. Melt chocolate chips in microwave or using a double boiler (I use this method). If you do use the microwave, it’s best to melt them on 50% power in 30 second intervals, stirring between each spurt.
  2. Beat your melted chocolate chips with a mixer for about a minute. Add in the cool whip and beat just until combined and fluffy.
  3. Pour into a lined 8×8 baking dish and freeze for at least 30 minutes. The longer, the better!
  4. Take out and cut into bite-size squares.
  5. When frozen, melt chocolate wafers according the package directions and using a couple forks, roll the squares until coated. Place on a wax-paper lined baking sheet. Place in the freezer to set.

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Homemade Butterfingers

We’re now on day number 2 of our CandyBar Week here at Pennywise Cook. It’s great making cakes and cookies and casseroles and all, but there is great satisfaction that comes when you have a batch of homemade candybars laying around. I’ve been using them for more than just eating by themselves. I’ve thrown a few in homemade ice cream a couple of times. They also make great bribery tools for the kids. And the husband…

Today’s homemade candybar is Butterfinger! Oh yeah, that’s right. Peanut Buttery, orange goodness. You might just be surprised by what exactly goes into these.

It’s possible that you may need to have a seat before you continue reading.

Almost everyone that tasted these could not guess what it was that these are made of. But they ALL said they taste exactly like the real thing.

It all starts with the famous fall candy, candy corn. I’m a big fan of it myself, but just like coconut I know there are some who don’t like it. It doesn’t matter. If they like Butterfingers, they will like your candybars even though they contain candy corn. If you’re concerned about whether that will make a difference, just don’t tell them. It can be our little secret.

But you might just be dying to share this 3-INGREDIENT recipe with everyone.

It starts with 1 pound of candy corn getting all smooth and melty in the microwave. I was a little surprised, but this was my first experience melting candy corn. It was fun. I was surprised at how quick it went back to being firm again.

Here’s a view of the melted candy corn awaiting the arrival of peanut butter. That’s the next step once you get it melted. Stir in a 16 oz jar of creamy peanut butter.

Then it’s time to pour it into a square pan to freeze. I used another piece of wax paper to smooth the top out and create a perfect square. I didn’t freeze it with the wax paper on top.

No need to freeze it long. Just let it get firm for about 15 minutes. You’ll find that the candy corn really firms up well.

Cut it into squares. You decide how big. Just eyeball it. I tried to make mine smaller so I could eat more. 🙂

Then it’s all a matter of using two forks to roll the squares through melted chocolate wafers. When I started, mine were really ugly y’all. But as I went on, I got better and they began to look fairly similar to a candybar. I even used my fork to drizzle little lines on the top to mimic the real thing. Not perfect, but I think it was a nice touch.

And they turned out SO good! They taste so incredibly similar that it’s crazy. I was very impressed with them and I know you will be too!

Let me know if you make them!

Recipe adapted from Plain Chicken.

Homemade Butterfingers
Recipe Type: Dessert, Candy, Snacks
Author: Adapted from Plain Chicken
With just 3 simple ingredients, you can create your very own Butterfinger candybars!
  • 1 Pound Candy Corn
  • 16 oz Jar Creamy Peanut Butter
  • 2 Cups Chocolate Wafer Melts
  1. Melt candy corn in the microwave on high for 1 minute. Stir then continue microwaving in 15-second increments until melted completely. Stir between each interval.
  2. Stir in the peanut butter until smooth. Pour into a lined or greased 8×8 square baking dish. Freeze for about 10 minutes. Place wax paper onto a cookie sheet.
  3. Cut into small squares. Melt chocolate wafers according to package. Using two fork, roll the square into chocolate coating all sides. Lay on wax paper and allow to firm. Freeze for about 10 minutes once all are coated.

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Homemade Kit Kat Bars

Warning: the following recipe could be detrimental to your diet.

Visiting with my husband’s parents every now and then, there’s a certain sweet treat that often pops up. His aunt Millie makes these treats and I can remember sneaking into the refrigerator multiple times to grab a bite of these ooey gooey and addicting morsels.

Here’s a FAQ to prepare you for what is to come if you make these:

Q- Are these good for a diet?
A- Absolutely not.

Q- Can you eat just one of them at a time?
A- Absolutely not.

Q- Will these last long in my house?
A- Absolutely not.

Q- What’s the best occasion to make them?
A- When you will be taking them far, far away from your house.

I hope that this information will be of some help when it comes time to make these Homemade Kit Kat bars. You are going to need to be armed with willpower and a big glass of milk when you do.

I’m not really sure why I was thinking of these the other day, but I asked Millie for the recipe so that I could make some up. I decided to make them for the 4th of July get together in hopes of getting other people to eat them instead of me. No luck, I couldn’t keep my hands off of them. They are SO good.

And I had no idea how yummy the filling was when it was warm until I had it bubbling on my stove. I kept taking the crackers and dipping them directly into the filling. Hubby wasn’t too excited when he went to do the same and I had basically licked the pot clean.

What can I say? It’s the least I deserve when slaving over a warm stove making Kit Kats, right?

You have free reign to create these bars as little or as BIG as you please. Be cautious and enjoy!

Homemade Kit Kat Bars
Recipe Type: Dessert, Snack
Author: Hubby’s Aunt Millie
Create yummy and addicting Kit Kat bars at home!
  • Club Crackers (Less than a box, About 75 Crackers)
  • 1 C. Butter
  • 2 C. Graham Cracker Crumbs
  • 1 C. Firmly Packed Brown Sugar
  • 1/2 C. Whole Milk
  • 1/3 C. Sugar
  • 2/3 C. Creamy Peanut Butter
  • 1/2 C. Semisweet Chocolate Chips
  • 1/2 C. Butterscotch Chips
  1. Line an ungreased 9×13 pan with wax paper. Lay a flat layer of Club Crackers along the bottom cutting them to fit if necessary. Set aside.
  2. In a large saucepan, melt butter. Add in the cracker crumbs, brown sugar, milk & sugar. Bring to boil and cook for 5 minutes stirring constantly. Remove from heat.
  3. Pour half butter mixture evenly over crackers. Place another single layer of crackers flat over butter mixture, cutting to fit if necessary. Pour the remaining butter mixture evenly over crackers.
  4. In a small saucepan, combine peanut butter, chocolate chips and butterscotch chips. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers.
  5. Cover and chill for at least an hour. Cut into bars.

To make these a bit healthier, I used reduced-fat club crackers, light butter, and part splenda in place of the sugar.

To speed up the chill time, you can also place them in the freezer instead. I prefer to keep them there so they stay nice and hard.

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