Cool Whip Candy
Melted milk chocolate meets fluffy Cool Whip in this playful twist on homemade candy. These cool whip candy bites have rich milk chocolate, airy whipped topping, and a crisp dark chocolate shell—no candy thermometer needed!
Equipment
- Microwave-safe glass bowl
- Rubber spatula
- 8-inch baking dish
- Parchment paper
- Knife
- Baking sheet
Ingredients
Chocolate Filling
- 22 oz milk chocolate bars Two 11-ounce packages, chopped; do not use chocolate chips, bars melt better
- 8 oz Cool Whip 1 regular tub, thawed completely
Chocolate Coating
- 24 oz dark chocolate melting wafers or semisweet or white chocolate wafers
Instructions
- Melt the milk chocolate: In a large microwave-safe glass bowl, microwave the milk chocolate bars for 1 minute. Stir gently, then microwave in 30-second increments, stirring after each, until fully melted and smooth. Let the chocolate cool for 15–20 minutes to room temperature (so it won’t melt the Cool Whip).
- Mix in Cool Whip: Gently fold in the thawed Cool Whip with a rubber spatula until fully combined and mousse-like. The mixture may thicken and look a little ruffled—that’s perfect.
- Line and pour: Line an 8-inch baking dish with parchment paper. Pour in the chocolate-Cool Whip mixture and spread into an even layer.
- Freeze and cut: Freeze the baking dish for 30 minutes, until firm. Lift out the mixture using the parchment, peel off the paper, and cut into 36 squares using a sharp knife.
- Freeze again: Arrange the squares on a parchment-lined baking sheet and freeze for another 30 minutes, until completely solid.
- Melt chocolate wafers: Melt the dark (or semisweet/white) chocolate melting wafers in a bowl according to package instructions (usually in the microwave in 30-second bursts, stirring until smooth).
- Dip and dry: Using a fork or dipping tool, dip each frozen square into the melted chocolate, letting excess drip off. Place back on parchment. Repeat with all candies, working quickly so they don’t thaw.
- Freeze until ready to serve: Return dipped candies to the freezer to set fully. Serve straight from the freezer or let soften for 5–10 minutes for a softer bite.
Notes
Store candies in an airtight container layered with parchment in the freezer for up to 3 months. Variations: swirl in peanut butter, add mint extract, or coat with white chocolate for a festive twist. Crushed cookies sprinkled on top before the coating sets add crunch.
Nutrition
Calories: 130kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 3mgSodium: 18mgPotassium: 78mgFiber: 1gSugar: 13gVitamin A: 30IUCalcium: 32mgIron: 1.2mg
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