Description

This Cool Whip Candy Recipe combines creamy whipped topping with rich milk and dark chocolate for an easy, no-bake treat. The candy features a fluffy, mousse-like center made by folding Cool Whip into melted milk chocolate, then coated in a smooth layer of dark chocolate. Perfect for parties or satisfying a sweet craving, these bite-sized candies are chilled and set in the freezer for a deliciously cool and creamy texture.

Ingredients

Scale

Main Ingredients

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

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Instructions

Prepare Pan: Line an 8×8-inch pan with parchment paper and set aside for easy removal of the candy.
Melt Milk Chocolate: In a microwave-safe bowl, heat the milk chocolate chips in 20–30 second intervals, stirring between each until smooth and fully melted.
Combine with Cool Whip: Allow the melted milk chocolate to cool slightly for about 5 minutes. Then gently fold in the thawed Cool Whip using a spatula until the mixture is thoroughly combined and smooth.
Set Mixture: Spread the chocolate and Cool Whip mixture evenly into the prepared pan. Place in the freezer for at least 2 hours or until firm.
Cut into Squares: Once firm, remove the block from the pan and cut into 32 even squares. Place the squares back in the freezer to keep firm as you prepare the coating.
Melt Dark Chocolate: In a clean bowl, melt the dark chocolate melting wafers according to package instructions until smooth and ready for dipping.
Dip Candies: Working quickly, dip each frozen square into the melted dark chocolate, allowing excess to drip off, then set on a parchment-lined tray to set.
Decorate: Optionally, drizzle any remaining melted dark chocolate over the dipped squares for decorative effect.
Chill to Set: Chill the coated candies until the chocolate is fully set. Store finished candies in the refrigerator or freezer until ready to serve.

Notes

Use high-quality chocolate such as Ghirardelli for best flavor and smooth melting.
Make sure the Cool Whip is fully thawed before folding to achieve the correct texture.
Freezing is critical to ensure the candies hold their shape and the dip coats properly.
These candies can be stored in the freezer for longer preservation or the fridge for quicker softening before serving.
Work quickly when dipping the squares to avoid melting the chocolate too much or losing shape.