3 Musketteer Bars

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup,
water, and salt. Heat, stirring, to boiling, then continue to cook,
using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this.
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. Continue to
mix until the candy begins to harden to the consistency of dough. This
may take as long as 20 minutes. At this point, add the semisweet
chocolate chips. Remember that the candy must already be at the
consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added. When the chocolate is thoroughly
blended and the nougat has thickened, press it into a greased 9x9-inch
pan. Refrigerate until firm, about 30 minutes.
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. Melt the
milk chocolate chips in the microwave for 2 minutes on half power,
stirring halfway through the heating time. Melt completely, but be
careful not to overheat. 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. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.