Cool Whip Candy Recipe

Introduction

This Cool Whip Candy is a simple yet decadent treat that combines creamy chocolate with a light, fluffy texture. Perfect for chocolate lovers, it’s easy to make and sure to impress at any gathering or as a sweet snack at home.

Ingredients

• 23 ounces milk chocolate chips (2 bags, recommended: Ghirardelli)
• 1 (8-ounce) tub Cool Whip, thawed
• 30 ounces dark melting wafers (2 1/2 bags, recommended: Ghirardelli)

Instructions

1. Step 1: Line an 8×8-inch pan with parchment paper to prepare for the candy mixture.
2. Step 2: Melt the milk chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
3. Step 3: Let the melted chocolate cool slightly, then carefully fold in the thawed Cool Whip until the mixture is smooth and even.
4. Step 4: Spread the chocolate and Cool Whip mixture evenly in the prepared pan, smoothing the top with a spatula.
5. Step 5: Place the pan in the freezer and freeze for at least 2 hours, or until firm.
6. Step 6: Remove from the freezer and cut into 32 equal squares. Return the squares to the freezer to keep firm.
7. Step 7: Melt the dark chocolate melting wafers in a microwave-safe bowl, stirring until completely smooth.
8. Step 8: Quickly dip each frozen square into the melted dark chocolate to coat evenly.
9. Step 9: Place the dipped squares on a parchment-lined tray to prevent sticking.
10. Step 10: Chill the tray in the refrigerator or freezer until the chocolate coating is fully set.

Tips & Variations

• For a nutty twist, sprinkle finely chopped nuts on the candy before the chocolate coating sets.
• Use different types of chocolate chips or melting wafers to customize sweetness and flavor.
• Make sure the candy squares are fully frozen before dipping to prevent melting.

Storage

Store the Cool Whip Candy in an airtight container in the freezer for up to 2 weeks. To enjoy, allow the candy to sit at room temperature for a few minutes before serving, or serve directly from the freezer for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of Cool Whip?

Regular whipped cream is lighter and may not hold as well in this recipe, resulting in a softer texture. Cool Whip provides stability and a smooth consistency that works best.

Do I need special chocolate for melting wafers?

Melting wafers are formulated to melt smoothly and harden quickly, which helps with coating. You can use regular chocolate chips, but they may need added fat like shortening to achieve the right consistency.

Cool Whip Candy Recipe

Print Recipe

★★★★★

4.6 from 216 reviews

Cool Whip Candy is a delightful no-bake treat featuring a smooth blend of milk chocolate and Cool Whip, frozen into squares and dipped in a rich dark chocolate coating. This easy-to-make candy offers a creamy texture combined with a crisp chocolate shell, perfect for parties or a sweet snack.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 32 squares 1x
• Category: Candy
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 23 ounces milk chocolate chips (2 bags, recommended: Ghirardelli)
• 1 (8-ounce) tub Cool Whip, thawed

Chocolate Coating

• 30 ounces dark melting wafers (2 1/2 bags, recommended: Ghirardelli)

Instructions

1. Prepare the Pan: Line an 8×8-inch pan with parchment paper to prevent sticking and make it easier to lift out the candy once set.
2. Melt Milk Chocolate: Melt the milk chocolate chips in a microwave-safe bowl, stirring frequently until the mixture is smooth and free of lumps.
3. Combine with Cool Whip: Allow the melted chocolate to cool slightly to avoid melting the Cool Whip, then fold the Cool Whip into the chocolate until the mixture is smooth and fully incorporated.
4. Spread Mixture: Pour and spread the chocolate and Cool Whip mixture evenly into the prepared pan, smoothing the top for an even surface.
5. Freeze Candy Base: Freeze the pan for at least 2 hours until the mixture is firm to the touch and properly set for cutting.
6. Cut into Squares: Remove the frozen candy from the pan using the parchment paper and cut into 32 uniform squares. Place the squares back in the freezer to remain firm.
7. Melt Dark Chocolate: Melt the dark chocolate melting wafers in a microwave-safe bowl, stirring until fully smooth and melted.
8. Dip Candy Squares: Quickly dip each frozen square into the melted dark chocolate, ensuring it is fully coated.
9. Place on Tray: Set the dipped squares on a parchment-lined tray to prevent sticking and allow the coating to set.
10. Chill to Set Coating: Chill the coated squares in the refrigerator or freezer until the outer chocolate layer is firm and smooth, signaling the candy is ready to serve.

Notes

• Use high-quality chocolate such as Ghirardelli for the best flavor and texture.
• Allow the melted milk chocolate to cool slightly before mixing with Cool Whip to prevent melting or separation.
• Work quickly when dipping squares in dark chocolate to ensure the coating sets evenly.
• Store the finished candies in the freezer to maintain their texture and prevent melting.
• For easier handling, keep candy squares frozen until immediately before dipping.

Keywords: Cool Whip Candy, no-bake candy, chocolate candy, frozen candy, milk chocolate, dark chocolate coating, Easy candy recipe