Tuesday, February 24, 2009

Free Candy! 3 Musketeers! Hooray!

Calling all Yumsters! The sweet folks at 3 Musketeers have put together two yum-filled baskets of whippedy love for two lucky readers. Here's all you have to do: in the comments section, post your favorite 3 Musketeers "recipe." Feel free to be creative! Make sure you leave your e-mail address so I can contact you, and as always, U.S. residents only, please. I'll pick the two lucky Yumsters at the end of February. Good luck!

9 comments:

philly said...

3 Musketeers Crescent Roll

1 can refrigerated crescent roll dough
1 stick butter, melted
4 fun size bars of Three Musketeers
1/4 c. confectioners' sugar

Cut Musketeers long ways. Tear crescent dough and put Musketeers in middle and roll up. If you can see Musketeers at the ends, pinch together. Bake at 375 degrees for 15 minutes. When done sprinkle with confectioners' sugar.

^____^ Pillsbury crescent rolls can be used for sooooo many things :D

spaz said...

Take one bar. Slice into piece. Insert frilly toothpicks. Instant appetizer!

Jessica said...

3 Musketeers mousse pie

3 cups chocolate pudding
2 cups frozen whipped topping
1 cup chopped 3 musketeers
1 chocolate graham cracker pie crust

Combine first 3 ingredients. Pour into pie crust. Refridgerate or freeze. I like mine frozen. Yum!

Jen said...

I'm not sure mine qualifies as a "recipe". Freeze your 3 Musketeers bar (any size). Still frozen, unwrap and enjoy. Nibble the outer chocolate layer off one end. Suck on the nougat inside, slowly releasing the chocolatey flavor and creamy whip on your tongue.

Freezing enhances the flavors, and allows you to experience the 3 Musketeers bar in a whole new, delicious, way!

Ice Cube Queen said...

It's the Kumquat Capitol of the World where I live in Florida!!! 'Tis the season for kumquat pies...our church made 500 pies last month to sell at the Kumquat Festival!!! The pies taste like creamsicles....add 3 Musketeer pieces.......YUM!

Frozen Kumquat Musketeer Pie

Kumquat Refrigerator Pie

1 baked pie crust, 9 "
1 (8 oz.) Cool Whip whipped topping
2/3 cup pureed Kumquats
1 can condensed milk
1/2 cup lemon juice
Two frozen 3 Musketeers chopped into tiny pieces

Beat condensed milk and whipped topping. Add lemon juice and beat until thickened. Add pureed kumquats and 3 Musketeer pieces; pour in pie shell and chill in refrigerator for several hours.

alliecat said...

candy bar bars

sugar cookie dough - pressed out and topped with chopped candy bar pieces (any flavor will do, but 3Ms are yummy!) bake and enjoy with a cold glass of milk.

Heidi said...

Ooo. I think the best thing I have ever done with Three Musketeers is chop them semi-roughly and stir them into a light buttercream frosting to spread on top of cupcakes (mine were vanilla, but of course i think most flavors would be nice. Mmmm, red velvet...). i don't know if that counts as a recipe, and I apologize if anyone develops diabetes from reading about candy bars and frosting together -- I suspect I have an abnormally high sugar tolerance. If you do too, try this! It's amazing.

jilleh said...

As a young child in England my mum would make us Chocolate crispes as a snak. One can use any good candy bar with a lot of chocolate.
It is easy enough for a child to make with a little stove help from the parents.

3 Musketeers Crispes.

4 large or 6 regular 3Musketeers bars
1 stick butter/marg
3 1/2 Cups rice crispes cereal

Chop 3 Musketeers bars and 1 stick of butter up and melt in a pot over medium-low heat, stirring constantly until melted completely (2 to 3 minutes). Remove from heat. Stir in Rice Crispies cereal. Blend well. Press into greased or oil spray-coated 9x13" pan. Or you can place the candy coated rice crispies in paper cupcake liners placed in muffin tins of cookie sheet. Makes a nice treat for a kids gathering also.

Natasha said...

This doesn't have 3 Musketeer bars in the them but tastes similar to the actual candy (and it is time consuming, but tasty!)

3 Musketeer Bars

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks.
When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes.

With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours.

It makes 14 candy bars.