Have you ever wanted a sweet, chocolatey treat that doesn’t require a ton of ingredients or turning on your oven? I know I have, especially on those warm days or busy weeknights. Well, you’re in for a real treat today!
We are making the most amazing Cool Whip Candy. It’s a simple, frozen delight that seriously tastes like a Three Musketeers bar, but with a cool, creamy twist. It’s one of my favorite easy Cool Whip desserts to make when I need something fast and delicious.
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Why You’ll Love This Recipe
First off, the simplicity is just unmatched. You only need three ingredients. Yes, you read that right, just three! This makes it a fantastic recipe for beginners or when you need a last minute dessert for a party.
The texture is absolutely heavenly. Imagine a light, fluffy, chocolate mousse like center all wrapped up in a crisp chocolate shell. Because it’s served frozen, it’s an incredibly refreshing treat.
It’s also a completely no bake recipe. Your oven gets to take a day off. This is a huge win during the summer months when the last thing you want to do is heat up the entire house.
Plus, this Cool Whip Candy is so fun to make. It’s a great little project to do with kids. They will love dipping the frozen squares into the melted chocolate. It’s one of those Cool Whip recipes easy enough for the whole family to enjoy making together.
Ingredients
For a recipe this simple, using good quality ingredients really makes a difference. I prefer using Ghirardelli chocolate because it melts beautifully and has a wonderful flavor. Here’s what you’ll need.
- 2 packages (11 oz each) Milk Chocolate Morsels
- 1 tub (8 oz) Cool Whip, thawed
- 24 oz Dark Chocolate Melting Wafers
Step By Step Instructions
Ready to see how this magic happens? Follow along, and you’ll have a batch of Cool Whip Candy chilling in your freezer in no time.
Step 1: Melt The Chocolate Morsels
First things first, let’s get that chocolate ready. Place your milk chocolate morsels into a microwave safe bowl. Heat them for one minute to start.
Give it a good stir. You’ll see it’s starting to get melty. Pop it back in for another 30 seconds. Stir again until it’s completely smooth and glossy. If a few stubborn bits remain, another 15 seconds should do the trick.
Now for a very important part. Let the melted chocolate sit and cool down to room temperature. This will take about 20 minutes. Don’t skip this! If the chocolate is too hot, it will melt the Cool Whip.
Step 2: Prepare Your Pan
While the chocolate cools, prepare your baking dish. Take an 8 inch square pan and line it with parchment paper. Leave a little overhang on the sides to use as handles later. This will make it so much easier to lift the candy out.
Step 3: Combine Chocolate And Cool Whip
Once your chocolate is at room temperature, it’s time to combine it with the thawed Cool Whip. In a large bowl, gently fold the cooled chocolate into the Cool Whip.
You might notice something interesting here. As you fold, the chocolate might firm up into tiny little bits or flecks. This is totally normal! It’s just the cool temperature of the Cool Whip working its magic.
Just keep folding gently until everything is mixed together. The mixture will look like a fluffy, chocolatey cloud. It’s one of the simplest fillings for easy Cool Whip desserts.
Step 4: Freeze The Filling
Pour your beautiful chocolate mixture into the prepared baking dish. Spread it out into an even layer. Now, place the dish in the freezer for 30 minutes. This helps it firm up enough to cut.
After 30 minutes, take it out. Use the parchment paper handles to lift the whole block out of the pan. Place it on a cutting board and cut it into 36 even squares.
Line a baking sheet with fresh parchment paper. Place your little candy squares on the sheet, making sure they aren’t touching. Put them back into the freezer for at least another 30 minutes. You want them very firm before dipping.
Step 5: Melt The Wafers And Dip
Now for the grand finale! Melt your dark chocolate melting wafers according to the directions on the package. I like using a deep, narrow bowl for this. It makes dipping so much easier.
Take your frozen Cool Whip Candy squares out of the freezer. Working quickly, dip each square into the melted chocolate. A fork is a great tool for this. It lets the excess chocolate drip off easily.
Place the dipped candies back onto the parchment lined baking sheet. The cold candy will help the chocolate shell set up almost instantly. It’s so satisfying to watch!
How To Store Leftovers
These little treats need to live in the freezer. That’s what keeps the center creamy and delightful. Store your finished Cool Whip Candy in an airtight container.
They will keep beautifully for up to 30 days. This makes them a great make ahead dessert for holidays or parties. Just pull them out a minute or two before you’re ready to serve.
Tips
Want to mix things up a bit? This recipe is wonderfully adaptable. Here are a few ideas to get you started on your candy making journey.
You can easily turn these into truffles. Instead of spreading the mixture in a pan, drop spoonfuls onto a parchment lined sheet. Freeze for an hour, then roll into balls and dip in chocolate. It’s one of those Cool Whip recipes easy to change up.
Feel free to play with the chocolate. You could use white chocolate or semi sweet chocolate for the shell. A drizzle of a contrasting chocolate color on top looks very pretty too.
Before the chocolate shell sets, sprinkle on some toppings. Flaky sea salt, colorful sprinkles, or crushed nuts would all be delicious additions.
You can also add a drop of extract to the filling. Peppermint extract would make these a festive holiday treat. A little almond or orange extract would also be lovely. This is so much simpler than recipes that use Cool Whip and pudding mixes but just as fun.
Conclusion
And there you have it! A wonderfully simple recipe for homemade Cool Whip Candy. It’s the kind of dessert that brings smiles to faces without causing any stress in the kitchen.
Whether you’re looking for a quick family treat or a simple dessert for a get together, this recipe is a clear winner. It’s proof that you don’t need a long list of ingredients to create something truly tasty. I hope you love this sweet, chilly treat as much as I do!
FAQ
Can I Use Homemade Whipped Cream?
I would not recommend it for this specific recipe. Cool Whip contains stabilizers that help the filling hold its shape when frozen. Homemade whipped cream would not provide the same texture and stability.
Why Did My Chocolate Clump Up?
If your chocolate seized or got clumpy when you mixed it with the Cool Whip, it was likely too hot. It is very important to let the melted chocolate cool to room temperature before folding it into the cold topping.
Can I Make This Dairy Free?
You could certainly try! Use dairy free chocolate chips and melting wafers. You would also need a dairy free whipped topping, like one made from coconut or soy. The texture might be slightly different but should still be delicious.
What Other Mix Ins Can I Add?
You can gently fold in some mini chocolate chips, finely chopped nuts, or crushed cookies into the filling for extra texture. Just be careful not to overmix it. This is one of the most flexible easy Cool Whip desserts.
Cool Whip Candy
A simple, frozen delight that tastes like a Three Musketeers bar, but with a cool, creamy twist. This no-bake treat requires only three ingredients and is perfect for warm days or quick desserts.
Requirements
Ingredients
Instructions
- Place milk chocolate morsels into a microwave safe bowl. Heat for 1 minute, stir, then another 30 seconds. Stir until smooth. If needed, heat for another 15 seconds. Let cool to room temperature (about 20 minutes).
- Line an 8 inch square pan with parchment paper, leaving an overhang for handles.
- In a large bowl, gently fold the cooled melted chocolate into the thawed Cool Whip until just combined. The chocolate might firm into tiny bits, which is normal.
- Pour the mixture into the prepared baking dish and spread evenly. Freeze for 30 minutes.
- Lift the block out using the parchment paper handles. Place on a cutting board and cut into 36 even squares.
- Line a baking sheet with fresh parchment paper. Place squares on the sheet, not touching. Freeze for at least another 30 minutes until very firm.
- Melt dark chocolate melting wafers in a deep, narrow bowl according to package directions.
- Working quickly, dip each frozen square into the melted chocolate using a fork to allow excess to drip off.
- Place dipped candies back onto the parchment lined baking sheet. The chocolate shell will set almost instantly.
Notes
These little treats need to live in the freezer. That’s what keeps the center creamy and delightful. Store your finished Cool Whip Candy in an airtight container.
They will keep beautifully for up to 30 days. This makes them a great make ahead dessert for holidays or parties. Just pull them out a minute or two before you’re ready to serve.
You can easily turn these into truffles. Instead of spreading the mixture in a pan, drop spoonfuls onto a parchment lined sheet. Freeze for an hour, then roll into balls and dip in chocolate. It’s one of those Cool Whip recipes easy to change up.
Feel free to play with the chocolate. You could use white chocolate or semi sweet chocolate for the shell. A drizzle of a contrasting chocolate color on top looks very pretty too.
Before the chocolate shell sets, sprinkle on some toppings. Flaky sea salt, colorful sprinkles, or crushed nuts would all be delicious additions.
You can also add a drop of extract to the filling. Peppermint extract would make these a festive holiday treat. A little almond or orange extract would also be lovely. This is so much simpler than recipes that use Cool Whip and pudding mixes but just as fun.
Nutrition
Calories
Sugar
Fat
Carbs
