Cool Whip Candy
This Cool Whip Candy is a delicious homemade chocolate treat with a light, fluffy center surrounded by a rich dark chocolate coating. With a soft, creamy texture similar to a Three Musketeers candy bar, every bite combines smooth milk chocolate, airy Cool Whip, and a satisfying chocolate shell.
Equipment
- Large microwave-safe bowl
- Large mixing bowl
- Microwave
- 8 × 8-inch square baking dish
- Parchment paper
- Rubber spatula
- Measuring cups
- Baking sheet
- Sharp knife
- Fork or dipping tool
- Freezer
- Freezer-safe airtight container
Ingredients
Chocolate Candy Filling
- 2 packages (11 oz each) milk chocolate chips, 22 oz total
- 1 container (8 oz) Cool Whip, thawed
Chocolate Coating
- 24 oz Ghirardelli dark chocolate melting wafers
Instructions
- Place the milk chocolate chips in a large microwave-safe bowl. Microwave for 1 minute, then remove and stir thoroughly.
- Return the bowl to the microwave for another 30 seconds. Stir until the chocolate is completely melted and smooth. If necessary, microwave for an additional 15 seconds.
- Allow the melted chocolate to cool to room temperature for approximately 20 minutes.
- Line an 8 × 8-inch square baking dish with parchment paper and set aside.
- In a large mixing bowl, gently fold the cooled melted milk chocolate into the thawed Cool Whip until fully combined. Tiny hardened chocolate pieces may form during mixing, which is normal. Continue folding gently until evenly incorporated.
- Transfer the chocolate and Cool Whip mixture into the prepared baking dish, spreading it evenly to create a smooth layer.
- Place the baking dish in the freezer for 30 minutes, or until the mixture is firm enough to cut.
- Remove the candy from the freezer and cut it into 36 equal squares.
- Arrange the squares on a parchment-lined baking sheet and return them to the freezer for at least 30 minutes to firm up completely.
- Melt the Ghirardelli dark chocolate wafers according to the package directions until smooth.
- Remove the chilled candy squares from the freezer. Dip each piece into the melted dark chocolate, making sure it is completely coated on all sides.
- Place the chocolate-covered candies onto a parchment-lined baking sheet and allow the chocolate coating to set.
- Keep the finished candies in the freezer until ready to serve. Enjoy them cold for the best texture.
Notes
Chocolate: Use good-quality milk chocolate chips, such as Ghirardelli, for a rich flavor and smooth melt.
Cooling: Allow the melted milk chocolate to cool to room temperature for approximately 20 minutes before folding it into the Cool Whip.
Cool Whip: Make sure the whipped topping is completely thawed before mixing.
Folding: Gently fold the ingredients together. Small hardened chocolate pieces may appear during mixing, which is normal.
Freezing: Freeze the filling for 30 minutes before cutting, then freeze the individual squares for at least another 30 minutes before dipping.
Chocolate coating: Dip each frozen square until completely covered with melted dark chocolate.
Truffle variation: Drop tablespoon-sized portions of the filling onto a parchment-lined baking sheet, freeze for 1 hour, then dip into melted chocolate.
Storage: Store the finished candies in a freezer-safe airtight container for up to 30 days.
Serving: Keep frozen until ready to serve for the best texture and consistency.