3 Musketeer Bars

Directions

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.