1 (10-count) can refrigerated biscuits

1 large Three Musketeers bar

Confectioners’ sugar

Roll each biscuit out flat. Cut candy bar into 10 wedges; lay one wedge in middle of each biscuit and fold over.

Crimp edges together and deep fry until golden brown.

Let cool, and roll in confectioners’ sugar.

Using pre mixed peanut butter cookie dough from the refrigerater section. Roll onto ungreased cookie sheet.
Slice and dice 3 regular size 3 Musketeers candy bars. Press pieces into dough bake according to the instructions.

Medium Bowl of vanilla Ice Cream
1 or 2 full size musketeers

I put the musketeers in the freezer for about an hour so they can chill, pull them out and cut into bite size pieces(don’t let the kids do that part), Fill my bowl with vanilla ice cream and sprinkle the musketeers all over :)
There you have it! Something a little different for your plain ol’ vanilla Ice cream :)

A Musketeer’s Little Truffle

6 teaspoons of peanut butter
6 tablespoons of chocolate or fudge (you can also use melted chocolate)
3 Mini 3 musketeer bars

Serves 6 people.

Mix the peanut butter and the chocolate. Then freeze. Later, cut the fun-size musketeers bar in half. Place your truffle on top, and serve. Sliced strawberries and ice cream make good treats to go with these truffles. :)

So I named the recipe after the original Three Musketeers characters because I was rereading the book (yet again) when I came up with the idea for the recipe.

1 package of brownie mix
1/2 cup of flour
1/4 cup of vegetable oil
1 egg
2 tablespoons of water
1/2 cup of chocolate chips
1/2 cup of chopped 3 Musketeers (about 1/4 package of 3 Musketeers miniatures)
powedered sugar (use about 1/4 cup to start with and then add more as needed)

Combine the brownie mix and flour. Add in the vegetable oil, egg and water. Mix well. Add in the chocolate chips and the 3 Musketeers.
Roll into 1 1/2 inch balls, then roll in powdered sugar (as lightly as possible).
Place 2 inches apart on a lightly greased cookie sheet and bake for 12-15 minutes at 350 degrees Farenheit or until cookies crack.
Remove cookies from oven, cool (or don’t cool) and enjoy!

My fave in college was to make 3M hot cocoa. You have to freeze the mini 3 Musketeers first. Once frozen break up into small bits (putting them in a plastic bag helps) and put at a bottom of a mug (enough to cover the bottom third). Pour milk in for the other third and a pinch more. Put in the microwave for about a minute, stir and continue in 30 second intervals until all the chocolate is melted.

Out of college, I’ve been making my own concoction again. Yes, I do go for premade stuff,but hey, once I get a craving it’s easier. 3 Musketeer Cookie Pops. Buy premade sugar cookie doll and roll out. Take a biscuit cutter (or use an empty soup can) and cut out as many circles as you can. You can reroll all the scraps to make more. Cut mini 3 musketeer bars in half. Place one half of a cut mini 3M bar in the center of one of the circles and mold the dough around. Place all molded balls on a greased cookie sheet and cook per the directions of the premade cookie dough. While the dough is cooking, chop up any remaining mini 3M bars and place them on a double boiler and melt. Once the cookies come out of the oven and are still soft, stick popsicle sticks in the center of the balls (you can also cut chopsticks for this but be careful of splinters!). Dip the cookie pops in the melted chocolate and roll in any remaining 3M dust you may have. Place on wax paper then put in the fridge to cool for 30 minutes. Enjoy! There probably is a real recipe for it out there, but this is my “original” version.