3-Ingredient Cool Whip Candy Recipe

Introduction

This 3-Ingredient Cool Whip Candy is a simple and delicious treat that combines creamy whipped topping and rich chocolate. It’s easy to make and perfect for satisfying your sweet tooth with minimal effort.

Ingredients

• 24 ounces milk chocolate chips (preferably high quality, such as Guittard or Ghirardelli)
• 1 (8-ounce) container thawed whipped topping (such as Cool Whip)
• 12 ounces semi-sweet chocolate chips (preferably high quality, such as Guittard or Ghirardelli)

Instructions

1. Step 1: Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
2. Step 2: Place the 24 ounces milk chocolate chips in a large microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring between intervals until fully melted and smooth.
3. Step 3: Add the thawed whipped topping to the melted milk chocolate. Fold gently until completely combined and smooth. Pour the mixture into the prepared pan and smooth the top evenly.
4. Step 4: Chill the pan in the freezer for 30 to 60 minutes until firm. Remove the set candy from the pan and cut into 36 squares. Return the pieces to the freezer.
5. Step 5: Melt the 12 ounces semi-sweet chocolate chips in the microwave using 30-second intervals, stirring after each, until smooth and melted.
6. Step 6: Quickly dip each chilled candy square into the melted semi-sweet chocolate until fully coated. Tap off excess chocolate and place on a parchment-lined baking sheet or lightly greased wire rack over parchment.
7. Step 7: Allow the chocolate coating to fully harden before serving.

Tips & Variations

• Use high-quality chocolate for the best flavor and smooth texture.
• For a different twist, try adding a pinch of sea salt on top after dipping in chocolate.
• Keep the candy chilled before dipping to help the chocolate set quickly.

Storage

Store the finished candy in an airtight container in the refrigerator or freezer. It keeps best frozen for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly. Avoid room temperature storage for extended periods as the candy may soften too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used, but it may make the candy softer and less stable. Chill well before cutting and dipping if using homemade whipped cream.

Is it possible to make this candy without a microwave?

Absolutely. You can melt the chocolate chips using a double boiler on the stove, stirring gently until smooth before combining with the whipped topping or dipping.

3-Ingredient Cool Whip Candy Recipe

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★★★★★

4.6 from 125 reviews

• Author: Harry
• Total Time: 1 hour 25 minutes
• Yield: 36 squares 1x

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Description

Enjoy this easy and indulgent 3-Ingredient Cool Whip Candy, featuring a creamy whipped topping blended with melted milk chocolate, chilled into squares, and then dipped in smooth semi-sweet chocolate. Perfect for a quick homemade treat without the fuss of complicated ingredients or techniques.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 24 ounces milk chocolate chips (preferably high quality, such as Guittard or Ghirardelli)
• 1 (8-ounce) container thawed whipped topping (Cool Whip brand recommended)
• 12 ounces semi-sweet chocolate chips (preferably high quality, such as Guittard or Ghirardelli)

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Instructions

1. Prepare the pan: Line an 8 x 8-inch baking pan with parchment paper and lightly spray with nonstick cooking spray to prevent sticking. Set aside.
2. Melt milk chocolate: Place the 24 ounces of milk chocolate chips in a large microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth.
3. Combine with whipped topping: Add the 8 ounces of thawed whipped topping to the melted milk chocolate. Gently fold the mixture until fully combined and smooth. Pour this mixture into the prepared baking pan and smooth the top evenly.
4. Chill the mixture: Place the baking pan in the freezer for 30 to 60 minutes or until the mixture is fully chilled and firm enough to cut.
5. Cut into squares: Remove the chilled candy slab from the pan and cut into 36 evenly sized squares. Return the squares to the freezer to keep them firm while preparing the dip.
6. Melt semi-sweet chocolate: In a microwave-safe bowl, melt the 12 ounces of semi-sweet chocolate chips using the same 30-second interval method, stirring between intervals until smooth and fully melted.
7. Dip candy pieces: Quickly dip each chilled candy square into the melted semi-sweet chocolate, ensuring full coverage. Tap off any excess chocolate and place the coated pieces on a parchment-lined baking sheet or on a lightly greased wire rack positioned over parchment.
8. Let chocolate set: Allow the dipped candies to sit at room temperature or in the refrigerator until the chocolate coating hardens completely before serving.

Notes

• Use high-quality chocolate chips for best flavor and texture.
• Ensure the whipped topping is fully thawed for smooth mixing.
• Chilling the candy mixture well before dipping helps achieve a clean, smooth coating.
• The candy should be kept chilled until serving for the best texture.
• Store leftover candies in an airtight container in the refrigerator or freezer for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Cool Whip candy, easy chocolate candy, no bake dessert, chocolate squares, homemade candy