In the event you love Three Musketeers Sweet, that is the deal with for you! It’s solely 3 components!

❤️WHY WE LOVE THIS RECIPE
We’re large Three Musketeer lovers, so this recipe is ideal for us. Plus, it’s solely 3 easy components, which is all the time a WIN! It’s excellent for the vacation season and you’ll adorn them anyway you want! Tremendous enjoyable and so versatile.
SWAPS
Some individuals will dip these in white chocolate for the vacation season. We propose utilizing good-quality chocolate morsels as they bring about out the most effective taste on this sweet.


⭐TIP
You don’t have to chop these into squares; you may drop them by spoonfuls onto parchment paper, put them within the fridge, after which dip them. The chocolate hardens very quick, so in the event you plan to brighten them, add sprinkles proper after dipping them.
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Cool Whip Sweet – 3 Components
In the event you love Three Muskateers that is the recipe for you! Solely 3 components and really easy.
- 1 8 ounce Cool Whip thawed
- 2 luggage milk chocolate chips 11 ounces bag (or near it)
- 24 ounces of premium chocolate melting wafers we used Ghirardelli
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Thaw cool whip (we thawed it within the fridge after which set it out for about quarter-hour)
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In a microwave protected bowl, soften the milk chocolate chips. Soften for about 30 seconds, then stir and proceed that cycle till they’re totally melted.
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Stir thawed cool whip into the milk chocolate chips. Preserve stirring till totally mixed. Line an 8X8 baking dish with parchment paper and pour cool whip combination into it. Unfold out evenly with a knife. Put within the freezer for a number of hours.
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Take away from freezer and minimize into small squares. Soften the chocolate wafers within the microwave (utilizing the identical steps from above, 30 seconds at a time). Dip every sq. into the chocolate and place on parchment paper to harden. High with sprinkles if desired.
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We maintain these within the fridge, we like them chilly.
You possibly can retailer these within the freezer as much as 30 days.
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