Ingredients

• 6 cups milk chocolate chips, divided
• 8-ounce container Cool Whip topping, thawed
• 1-1/2 tablespoons vegetable shortening

   

Tools You’ll Need

Mixing Bowl: Choose one that’s microwave-safe, like this bowl our Test Kitchen cooks use.

• Hand Mixer: The candy mixture comes together fast with a hand mixer. Our test cooks love this cordless KitchenAid model because they can use the mixer anywhere.

• 8×8-in. Pan: The straight sides on this pan make for tidy pieces of candy.

 

Directions

Step 1: Melt chocolate chips

Pour 3-1/2 cups of the chocolate chips into a microwave-safe mixing bowl. Microwave the chips in 30-second intervals, stirring between each one, until the chocolate is just melted and smooth. (Be careful not to overheat the chocolate as it could ruin the texture.)

Step 2: Add Cool Whip

Scoop the Cool Whip into the bowl with the chocolate. Blend the two together using a hand mixer at medium speed. (You can also stir it by hand, but the mixture will be smoother and more thoroughly combined using a mixer.)

Step 3: Press chocolate into pan

ine an 8×8-inch square pan with plastic wrap. Scoop the chocolate mixture into the lined pan and press it into an even layer. It helps to lay a piece of waxed paper over the top to press it into place, as the mixture is pretty thick and sticky. Cover the pan and place it in the freezer for 30 minutes.

Step 4: Slice into pieces

Use the plastic wrap to lift the candy slab from the pan. Flip it over onto a cutting board, then peel off the plastic wrap.

Use a sharp knife to cut the slab into pieces. I did this by slicing it first into 16 squares, then cutting each of these in half to make 32 rectangular pieces.

Place the pieces on a baking sheet or tray lined with waxed paper, and place them in the freezer for another 30 minutes.

Editor’s Tip: The candy will get sticky as you cut. If the knife gets too gunky, pause partway through to wash it off, dry it well and continue.

Step 5: Make chocolate coating

Place the remaining 2-1/2 cups of chocolate chips and the vegetable shortening in a small microwave-safe bowl. Zap it in 30-second intervals, stirring between each one, until the chocolate and shortening mixture is melted and smooth.

Step 6: Coat Cool Whip candy with chocolate

Set a piece of candy on the end of a fork, hold it over the bowl of chocolate and use a spoon to scoop melted chocolate over the candy, covering all sides. Gently tap off the excess chocolate, then slide the coated piece back onto the waxed paper-lined tray. Repeat with the remaining candy pieces until they’re all coated.

Step 7: Chill until firm

Place the tray of coated Cool Whip candy in the fridge and chill until the chocolate is firm, about an hour. Once firm, transfer the candy to an airtight container. Serve this copycat 3 Musketeers bar cold, and keep leftover pieces covered in the fridge for up to 5 days.