(Brush off excess powdered sugar.) Once all nougat bars are prepared and resting on the parchment, melt the last half of chocolate wafers until thin. Using a sharp knife, quickly cut the nougat into your preferred size of candy bars, then roll each bar in the powdered sugar, so that it has a fine dusting to keep it from getting sticky. Place a cooling rack over the second piece of parchment. Take two large pieces of parchment paper and transfer the frozen nougat onto one, removing the foil. Prepare a shallow dish with powdered sugar and set aside. Transfer the dish to the freezer for roughly 2 hours, or until the nougat has thoroughly hardened. Transfer the mixture to the prepared baking dish and spread evenly. Heat it for 20 seconds in the microwave to soften it before pouring the melted chocolate into it and stirring until well combined. While the chocolate is melting, transfer the marshmallow creme to a mixing bowl. Follow package directions to melt half of the milk chocolate wafers in the microwave or on a double boiler. Prepare an 8x8 baking dish by lining it with aluminum foil and spraying it with nonstick spray. And the best part? It only takes a few ingredients! What's better than a candy bar? A homemade candy bar, of course! This copycat Three Musketeers recipe is everything you love about the original, but better-soft, pillowy nougat in the center and a melt-in-your-mouth chocolate coating.
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