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Cool Whip Chocolate Candy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 36 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Cool Whip Candy is a simple and delicious no-bake treat that combines silky melted milk chocolate with fluffy whipped topping, creating a creamy, fudgy texture. These bite-sized candies are then coated in a smooth layer of chocolate melting wafers for a decadent finish. Perfect for satisfying your sweet tooth with minimal effort and ideal for making ahead and chilling.

Ingredients

Chocolate Mixture

  • 11.5 ounces milk chocolate chips (one package)
  • 8 ounces frozen whipped topping (Cool Whip), thawed at room temperature
  • 1 tablespoon vegetable oil (for melting chocolate chips)

Chocolate Coating

  • 10 ounces Ghirardelli chocolate melting wafers
  • 1 tablespoon vegetable oil (for melting chocolate wafers)

Instructions

  1. Prepare pan: Line an 8x8 inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal of the candy later.
  2. Melt chocolate chips: Place the milk chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute. Stir thoroughly, add 1 tablespoon of vegetable oil, then continue microwaving at 50% power in 30-second increments, stirring after each, until smooth and silky. Remove from microwave.
  3. Combine with whipped topping: Add the thawed whipped topping to the melted chocolate and gently fold together with a rubber spatula until fully incorporated. The mixture will be thick and creamy.
  4. Pour into pan: Pour the chocolate-whipped topping mixture into the prepared pan. Scrape all of the mixture from the bowl to the pan to avoid waste.
  5. Even out surface: Use the spatula to press the mixture evenly into all corners and flatten the surface for uniform thickness.
  6. Chill the base: Refrigerate the pan for 6 hours or overnight to allow the mixture to set firmly.
  7. Cut into pieces: Once chilled, lift the candy block from the pan using the parchment paper edges. Using a sharp knife, cut 5 even cuts along one side and 5 along the other to create approximately 36 pieces measuring about 1½ inches each.
  8. Chill cut pieces: Arrange the candy pieces on a large baking dish and return to the refrigerator to keep cool while preparing the coating.
  9. Melt coating chocolate: Place the Ghirardelli chocolate melting wafers into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir well, add the remaining 1 tablespoon of vegetable oil, then microwave in 30-second intervals at 50% power, stirring between, until smooth and glossy.
  10. Dip candies: Using two forks or dipping tools, dip each chilled candy piece into the melted chocolate, fully coating it. Place dipped candies back onto the baking dish.
  11. Final chill: Once all pieces are coated, refrigerate the candies for 30 minutes to allow the chocolate coating to set before serving.

Notes

  • Ensure whipped topping is fully thawed at room temperature before mixing to achieve smooth consistency.
  • Use parchment paper to make removing the candy block from the pan easy and prevent sticking.
  • Stir chocolate thoroughly during melting to avoid burning and ensure smooth texture.
  • Work quickly while dipping candies to prevent melting and maintain shape.
  • Store finished candies in an airtight container in the refrigerator for up to one week.

Find it online: https://yumbara.com/cool-whip-chocolate-candy-recipe/