Tuesday, November 18, 2008

45% Less Fat 3 Musketeers Cherry for Valentine's Day!

This Valentine’s Day, chocolate loves can indulge in the perfect flavor combination of cherry nougat dipped in dark chocolate with 3 MUSKETEERS® CHERRY limited edition. Combined with 45% less fat than the average leading chocolate brands,
3 MUSKETEERS® CHERRY limited edition is a delicious chocolate treat you can enjoy without the guilt.

This Easter, 3 Musketeers® introduces 3 MUSKETEERS® RASPBERRY limited edition. Fluffy raspberry nougat dipped in luscious dark chocolate, 3 MUSKETEERS® RASPBERRY limited edition is a delicious chocolate treat consumers can feel good about choosing.

Available in 2009, 3 MUSKETEERS® CHERRY and RASBPBERRY limited editions are found in select retail stores nationwide for a suggested retail price of $3.29 for 9 ounce bag of minis.

New items featuring cherry nougat and raspberry nougat dipped in luscious dark chocolate and is Kosher certified.



Vanilla Custard Pie With 3 Musketeers Dark Chocolate Mint Crust

For the crust:
6 tablespoons butter
1 1/2 cups graham cracker crumbs (about 2 dozen, crushed)
1/4 cup sugar
3 full-size 3 Musketeers Dark Chocolate Mint Bars, chilled and chopped fine
For the custard:
6 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon peppermint extract
1 pinch salt
2 cups whole milk

Preheat oven to 350 degrees.
Melt the butter in a small saucepan over low heat. While the butter melts, separately mix the graham cracker crumbs, chopped candy bars and sugar in a medium bowl. Add the melted butter to the graham cracker mix and combine thoroughly, making sure the entire mixture is well moistened. Press the mixture into a glass pie plate, covering the bottom and sides evenly. Place the pie crust in the oven for 8 minutes or until set. Once set, remove from the oven and place on a cooling rack.
Increase oven temperature to 475 degrees.
In a medium bowl combine the eggs and the sugar until no sugar granules are left. Add the vanilla, peppermint and salt. Slowly stir in the milk and combine well. Pour the mixture into the pre-baked pie shell and place in the oven. Bake the pie for 8 minutes at 475 degrees. Reduce the oven temperature to 350 and continue cooking an additional 25-30 minutes, until custard is set.

Prep time: 23 minutes
Cooking time: 29 minutes
Total process time: 55 minutes

Dark Chocolate Mint-Topped Hot Chocolate

3 ounces dark chocolate (Dove)
1/3 cup sugar
4 cups milk
1/4 teaspoon vanilla
2 drops peppermint extract
2 3 Musketeers Dark Chocolate Mint bars, frozen

In a medium saucepan over medium-low heat, combine the dark chocolate, sugar and milk. Heat until chocolate is melted and mixture is well-blended, stirring frequently. Add vanilla and peppermint, stir and serve in large mugs. Using a microplane grater, grate the frozen 3 Musketeers Dark Chocolate Mint bars over each mug to taste. Top with whipped cream, if desired.

Serves 4-6.
Prep time: 1 hour (freezing)
Cooking time: 14 minutes
Total process time: 1 hour, 18 minutes

3 Musketeers Dark Chocolate Mint 'Brittle'

10 3 Musketeers Dark Chocolate Mint bars (20 pieces)
3 ounces Dove dark chocolate
2 tablespoons butter
3/4 cup roasted, salted peanuts (or your favorite nut)

Break the 3 Musketeers bars into pieces and place them, the Dove chocolate and butter in a double boiler over medium heat. Melt the chocolate, stirring frequently, until the nougat in the bars has melted and combined thoroughly with the chocolate.
Fold in the nuts, stirring well, and spread immediately on parchment paper or non-stick foil. Allow to cool, then break into pieces and serve.

Prep time: 3 minutes
Cook time: 15 minutes
Total process time: 20 minutes

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