Cool Whip Candy
This no-bake candy features a light, mousse-like chocolate center coated in a rich dark chocolate shell. Easy to make with just three ingredients and perfect for gifting or freezing ahead!
Ingredients
- 22 oz milk chocolate morsels can substitute semi-sweet or white chocolate
- 8 oz Cool Whip, thawed or use coconut whipped topping for dairy-free
- 24 oz dark chocolate melting wafers such as Ghirardelli; or use almond bark
Instructions
- In a microwave-safe bowl, melt the milk chocolate morsels in 30-second intervals, stirring in between, until smooth. Let cool at room temperature for about 20 minutes.
- Line an 8-inch square baking dish with parchment paper.
- Gently fold the cooled melted chocolate into the thawed Cool Whip. Mix until well combined.
- Spread the mixture evenly in the prepared dish. Freeze for 30 minutes.
- Lift the chilled mixture from the pan and cut into 36 small squares. Place the squares on a parchment-lined baking sheet and freeze for another 30 minutes.
- Melt the dark chocolate melting wafers according to package instructions until smooth and glossy.
- Dip each frozen square into the melted chocolate, letting the excess drip off. Place on parchment to set.
- Store candies in the freezer in a sealed container until ready to serve. Best enjoyed cold.
Notes
For holiday flair, drizzle with red and green candy melts or sprinkle with crushed candy canes. Cool Whip Candy stores well in the freezer for up to 30 days. For added crunch, layer chopped nuts between the filling and coating. Let candies sit at room temperature for 2-3 minutes before serving for best texture.
Nutrition
Calories: 140kcalCarbohydrates: 16gProtein: 1gFat: 9gSaturated Fat: 6gCholesterol: 5mgSodium: 15mgPotassium: 55mgFiber: 1gSugar: 14gVitamin A: 30IUCalcium: 20mgIron: 0.7mg
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