“`html
If you have a soft spot for luscious, creamy treats that combine silky chocolate with a dreamy whipped texture, you are going to fall head over heels for this Cool Whip and Milk Chocolate Candy Squares Recipe. These little squares are the perfect balance of light and indulgent, bringing together fluffy Cool Whip and rich milk chocolate morsels in a way that feels like a secret dessert treasure. Wrapped in a crisp dark chocolate coating, each bite delivers a flavor-packed moment of pure joy that’s perfect for sharing or sneaking away as your own little delicious escape.
Ingredients You’ll Need
The magic of this Cool Whip and Milk Chocolate Candy Squares Recipe lies in its simplicity—just a few key ingredients that work beautifully together. Each one plays a vital role in creating the texture, taste, and that perfect chocolate snap on the outside.
- Milk Chocolate Morsels (2 packages, 11 oz each): The creamy, melt-in-your-mouth base for the candy’s soft center.
- Cool Whip, thawed (1 tub, 8 oz): Adds a light, airy texture that transforms the candy into a cloud-like delight.
- Ghirardelli Dark Chocolate Melting Wafers (24 oz): Perfect for dipping, these create a glossy, firm outer shell that contrasts beautifully with the soft inside.
How to Make Cool Whip and Milk Chocolate Candy Squares Recipe
Step 1: Melt the Milk Chocolate Morsels
Begin by gently melting the milk chocolate morsels in a microwave-safe bowl. Heat for one minute, then stir. Continue microwaving in 30-second bursts, stirring after each until smooth. If needed, add 15-second increments to make sure every morsel melts evenly. Let the chocolate cool to room temperature so it doesn’t melt the Cool Whip when mixed later.
Step 2: Prepare Your Baking Dish
Line an 8-inch square baking dish with parchment paper. This prevents sticking and makes removing the candy squares super easy. Having the dish prepped early on ensures a smooth assembly process once your ingredients are ready.
Step 3: Combine Melted Chocolate and Cool Whip
In a large bowl, gently fold the cooled melted chocolate into the thawed Cool Whip. The chocolate may harden into tiny bits, but that’s completely normal—just keep folding gently so the mixture becomes evenly combined, with streaks of creamy goodness throughout. This step is key to achieving that light, fluffy center.
Step 4: Freeze the Mixture
Pour the combined chocolate and Cool Whip mixture into the lined baking dish. Pop it in the freezer for 30 minutes to firm up. Once set, remove it, slice into 36 bite-sized squares, and place them back on parchment paper on a baking sheet. Return these squares to the freezer for at least another 30 minutes to get ready for the next step.
Step 5: Melt the Dark Chocolate Wafers
While your squares freeze, melt the Ghirardelli dark chocolate wafers according to the package instructions. This rich, glossy dark chocolate will be the perfect coating to add a sophisticated crunch to your Cool Whip and Milk Chocolate Candy Squares Recipe.
Step 6: Dip the Candy Squares
Take the frozen candy squares out of the freezer and one by one, dip them into the melted dark chocolate. Place each dipped square gently on parchment-lined sheets to set. This creates a sleek, professional-looking candy that’s as delightful to eat as it is beautiful.
Step 7: Store Your Candies
Keep your finished candy squares frozen until you’re ready to enjoy them. They’re best served cold and can be stored for up to 30 days, making them a fantastic make-ahead treat for any occasion.
How to Serve Cool Whip and Milk Chocolate Candy Squares Recipe
Garnishes
Add a touch of flair to your Cool Whip and Milk Chocolate Candy Squares Recipe by sprinkling finely chopped nuts, shredded coconut, or a light dusting of cocoa powder right after dipping. These little accents not only add texture but also elevate the visual appeal for a truly irresistible dessert presentation.
Side Dishes
Serve these candy squares alongside a cup of freshly brewed coffee, a glass of cold milk, or hot tea for an indulgent dessert experience. They also pair beautifully with fresh berries or a fruit compote to balance the richness with a burst of natural sweetness and freshness.
Creative Ways to Present
Try arranging your candy squares on a decorative platter with parchment paper doilies, or place them in cupcake liners for easy, elegant serving. For parties, consider skewering them with toothpicks for simple grab-and-go bites, or layer them in a clear glass jar as a stunning gift idea.
Make Ahead and Storage
Storing Leftovers
Your Cool Whip and Milk Chocolate Candy Squares Recipe leftovers store beautifully in the freezer. Keep them in an airtight container with parchment layers to prevent sticking. This way, they maintain their texture and flavor for up to 30 days without losing any of their charm.
Freezing
The candy squares can be frozen immediately after dipping and setting in the dark chocolate coating. The freeze helps preserve their soft interior and crunchy shell, making them perfect to prepare well in advance for holidays or special events.
Reheating
These candy squares are best enjoyed cold straight from the freezer, so reheating isn’t recommended. If you prefer a softer texture, simply let them sit at room temperature for about 10 minutes before indulging, allowing the creamy center to soften just slightly without losing that delicious firm chocolate shell.
FAQs
Can I substitute the Cool Whip with homemade whipped cream?
While homemade whipped cream can provide a fresh taste, Cool Whip adds stability and texture that keeps the candy squares firm longer, especially when frozen. If you use whipped cream, expect a softer texture and consume them sooner.
What kind of chocolate is best for melting and dipping?
For the best smooth coating, chocolate melting wafers like Ghirardelli are ideal because they melt evenly without seizing and harden with a nice shine. Milk chocolate chips can work for the center, but use wafers or couverture chocolate for dipping.
How long do these candy squares last if kept frozen?
Stored properly in an airtight container, these Cool Whip and Milk Chocolate Candy Squares Recipe treats will stay delicious and fresh for up to 30 days. Beyond that, flavor and texture may begin to decline.
Can I add nuts or other mix-ins to the recipe?
Absolutely! Chopped nuts, toffee bits, or even small fruit pieces can be folded into the chocolate and Cool Whip mixture before freezing to personalize the candy squares to your liking.
Is it possible to make this recipe dairy-free?
This recipe relies on dairy-rich ingredients like Cool Whip and milk chocolate. However, you can try substituting with non-dairy whipped topping and dairy-free chocolate to create a similar texture and flavor, though results may vary slightly.
Final Thoughts
The Cool Whip and Milk Chocolate Candy Squares Recipe is one of those delightful discoveries you’ll want to share with everyone you know. Its perfect combination of fluffy, creamy filling wrapped in a firm chocolate shell makes it a showstopper at any gathering or a comforting sweet treat when you need a little indulgence. Dive in, make a batch, and prepare to become everyone’s favorite sweet friend!
“`
Print
Cool Whip and Milk Chocolate Candy Squares Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes (melting chocolate only)
- Total Time: 1 hour 42 minutes
- Yield: 36 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Cool Whip Candy Recipe is a delicious no-bake treat featuring a creamy chocolate and Cool Whip filling coated in rich dark chocolate. Perfect for satisfying your sweet tooth, these bite-sized candies are easy to prepare, require minimal cooking, and are best served chilled. Ideal for holiday gatherings or anytime you want a quick and indulgent chocolate dessert.
Ingredients
Filling
- 2 packages Milk Chocolate morsels (11 oz each)
- 1 tub Cool Whip, thawed (8 oz)
Coating
- 24 oz Ghirardelli dark chocolate melting wafers
Instructions
- Melt the chocolate chips: In a microwave-safe bowl, melt the milk chocolate morsels by heating for one minute. Stir well and microwave again for another 30 seconds. Stir until smooth. If needed, heat for an additional 15 seconds to ensure complete melting. Allow the melted chocolate to sit and cool to room temperature, about 20 minutes.
- Prepare the baking dish: Line an 8-inch square baking dish with parchment paper and set it aside to ensure easy removal of the candy later.
- Combine chocolate and Cool Whip: In a large bowl, gently fold the cooled, melted chocolate together with the thawed Cool Whip. The chocolate may harden into tiny bits as you fold, which is normal. Continue folding gently until all the chocolate and Cool Whip are fully combined. Pour the mixture into the prepared baking dish.
- Freeze the mixture: Place the baking dish in the freezer for 30 minutes until the mixture firms up. Then, remove from the freezer and cut into 36 squares. Place these squares on a parchment paper-lined baking sheet and return to the freezer for at least another 30 minutes to firm completely.
- Melt the coating chocolate: Melt the Ghirardelli dark chocolate wafers according to the package directions, preparing for dipping.
- Dip the candy squares: Remove the frozen candy squares from the freezer and dip each piece into the melted dark chocolate, ensuring they are fully coated. Place the dipped candies back onto parchment paper and allow them to set.
- Store and serve: Store the finished candies in the freezer until ready to serve. These candies are best served cold and can be kept frozen for up to 30 days for optimal freshness.
Notes
- Use parchment paper to prevent sticking and for easy candy removal.
- Allowing the melted chocolate to cool before mixing with Cool Whip helps prevent separation.
- Folding gently is key to maintaining the right texture without breaking the chocolate into too small pieces.
- Keep candies frozen until serving to maintain firmness and flavor.
- If you prefer, substitute dark chocolate melting wafers with other high-quality melting chocolates for different flavors.
