My dad has always, always loved 3 Musketeer Bars, so I thought it'd be fun to make a homemade version for my next visit to see him. Now only did he eat most of them minutes after opening the package, but he polished off the rest of them the next day and requested the recipe! That's always great news! What I really like about this version is the chocolate to filling ratio can be as much as you like, just make then bites bigger or smaller. When I made and photographed these, I added warm melted chocolate to cold whipped topping and naturally that made the melted chocolate chunk up a bit. Make no mistake - it was still amazing, but it would have been a lot creamier if I had let the melted chocolate cool off more and also let the whipped topping warm up a bit.
Melt the semi-sweet chocolate chips however you like to. I usually put them in this stainless steel bowl over a pan of simmering water.
I like this method because it's easy to control tempertaure and it's done pretty quickly too.
Now add in the whipped topping.
I made the mistake of adding cold topping to warm melted chocolate. :(
It's still super yum, maybe even more yum than if I had done it proerly because there is a little extra crackle in each bite.
Line a brownie pan with aluminum foil and grease it a little to make popping out the filling a lot easier on yourself. Freeze it for at least half an hour.
Mmmmmmm. They don't freeze solid, but you don't really want them to either.
This is where you melt the milk chocolate chips and mix in the vegetable oil, then cut the semi-frozen filling into bite sized squares and dunk in the melted chocolate. My attempts at this were too messy to photograph. Using it as a truffle filling though? Perfect.
Coat the mold with chocolate, set and chill. Then put in a teaspoon or so of the filling (depending of course on how big your mold is) and cover with more chcocolate to seal. Set, and chill again before you pop them out and devour them!