Last winter, during a particularly stressful week, I found myself craving something sweet but lacking the energy for elaborate baking. I stumbled upon Cool Whip candy – just three ingredients, no baking required. An hour later, I was biting into chocolatey squares that tasted remarkably like my favorite 3 Musketeers bar, and I wondered why I had waited so long to try this recipe.
The Magic Behind Cool Whip Candy
Cool Whip candy represents that rare recipe that breaks all the rules yet delivers spectacular results. With just milk chocolate chips, Cool Whip, and dark chocolate melting wafers, you can create a confection that rivals expensive store-bought candy. The secret lies in the stabilized whipped topping, which maintains its airy structure when folded with melted chocolate.
Cool Whip Candy Recipe (Makes 36 pieces)
Ingredients:
- 11.5 oz milk chocolate chips (about 2 cups)
- 8 oz Cool Whip (1 container), thawed
- 10 oz dark chocolate melting wafers
- 2 tablespoons vegetable oil (optional, for thinning chocolate)
Equipment:
- 8×8-inch baking dish
- Parchment paper
- Microwave-safe bowls
- Rubber spatula
- Fork for dipping
Instructions:
Step 1: Melt the Milk Chocolate
- Place milk chocolate chips in large microwave-safe bowl.
- Microwave on high 1 minute, then stir.
- Continue microwaving in 30-second intervals, stirring after each, until completely smooth.
- Let cool to room temperature, 15-20 minutes. This is crucial – hot chocolate will deflate the Cool Whip!
Step 2: Combine with Cool Whip
- Add entire container of thawed Cool Whip to cooled chocolate.
- Gently fold together with rubber spatula. Mixture will look lumpy at first – this is normal!
- Keep folding patiently for 3-5 minutes until completely combined into fluffy chocolate mousse.
Step 3: First Freeze
- Line 8×8-inch pan with parchment paper, leaving overhang on sides.
- Pour chocolate mixture into pan and spread evenly.
- Freeze 30 minutes until firm enough to cut.
Step 4: Cut and Second Freeze
- Remove from pan using parchment overhang.
- Cut into 36 small squares (6 rows x 6 columns).
- Place squares on parchment-lined baking sheet, spaced apart.
- Freeze another 30 minutes until completely firm.
Step 5: Coat with Dark Chocolate
- Melt dark chocolate wafers in microwave, stirring every 30 seconds until smooth.
- Working with one square at a time, drop into melted chocolate.
- Use fork to turn and coat all sides.
- Lift with fork, tap gently on bowl edge to remove excess chocolate.
- Slide onto parchment-lined sheet.
- Repeat with all squares.
Step 6: Final Set Refrigerate or freeze 30 minutes until chocolate coating is completely set and firm.
Step 7: Store Keep in freezer in airtight container or freezer bag up to 30 days. Serve cold straight from freezer.
Professional Tips for Perfect Cool Whip Candy
Temperature is Everything: Cool chocolate to room temperature before adding Cool Whip. Hot chocolate will melt the topping and ruin the fluffy texture.
Be Patient with Folding: The mixture looks terrible at first with chocolate clumps. Keep folding gently – it will come together!
Keep It Cold: Always work with well-frozen squares when coating. If they start softening, pop back in freezer 10 minutes.
Thin Coating If Needed: If chocolate coating is too thick, add 1 teaspoon vegetable oil and stir.
Creative Variations
Peppermint: Add 1/2 teaspoon peppermint extract to mixture. Top with crushed candy canes before chocolate sets.
Peanut Butter: Swirl 3 tablespoons peanut butter into mixture after combining chocolate and Cool Whip.
White Chocolate: Use white chocolate chips and white melting wafers for all-white candy.
Espresso: Dissolve 1 tablespoon instant espresso in 1 teaspoon warm water and fold into mixture.
Troubleshooting
Dense, Fudgy Texture: Chocolate was too warm when added to Cool Whip. Always cool to room temperature first.
Won’t Hold Shape: Didn’t freeze long enough. Make sure squares are rock-solid before coating.
Coating Too Thick: Add vegetable oil 1 teaspoon at a time to thin chocolate.
Nutritional Information (per piece)
Calories: 90-100, Fat: 6g, Carbohydrates: 10g, Protein: 1g, Sodium: 10mg
Storage and Serving
Store in freezer in airtight container up to 30 days. Serve straight from freezer for best texture. Can sit at room temperature 15 minutes if needed, but texture changes when warm.