3 Musketeer Bars

Step 1: In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.

Step 2: Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.

Step 3: Beat the egg whites until they are stiff and form peaks.

Step 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.

Step 5: Continue to mix until the candy begins to harden to the consistency of dough.

Step 6: Add the semisweet chocolate chips.

Step 7: Once thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.

Step 8: Refrigerate until firm.

Step 9: 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

Step 10: Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time.

Step 11: 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.

Step 12: Cool till firm at room temperature, 1 to 2 hours.