3 Musketeer Bars

1. 1

   In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.

2. 2

   Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.

3. 3

   Beat the egg whites until they are stiff and form peaks.

4. 4

   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.

5. 5

   Continue to mix until the candy begins to harden to the consistency of dough.

6. 6

   Add the semisweet chocolate chips.

7. 7

   Once thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.

8. 8

   Refrigerate until firm.

9. 9

   With a sharp knife, cut the candy in half down the middle of the pan.

10. 10

    Then cut across into 7 segments to create a total of 14 bars.

11. 11

    Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time.

12. 12

    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.

13. 13

    Cool till firm at room temperature, 1 to 2 hours.

* Per serving · 4 servings · Values may vary.

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