Copy-Cat Recipes: 3 Musketeer Bars, Almond Joy bars, +

[Emily Ruth]

--3 Musketeers 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. Don't use a
plastic bowl for this. 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 dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.


--Almond Joy Bars--
Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.

Applebee's Blonde Brownies
2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Flour and butter a 9 x 13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 - 30 minutes.