Description
This Cool Whip Candy Recipe creates deliciously creamy, chocolate-covered bite-sized treats that are easy to prepare and perfect for any occasion. Combining melted milk chocolate, Cool Whip, and a dark chocolate coating, these frozen candies offer a smooth, rich texture with a delightful chocolate flavor, all without baking.
Ingredients
Scale
Chocolate Mixture
- 2 packages Milk Chocolate morsels (11 oz each, total 22 oz)
- 1 tub Cool Whip, thawed (8 oz)
Coating
- 24 oz Ghirardelli dark chocolate melting wafers
Instructions
- Melt Milk Chocolate: In a microwave-safe bowl, melt the milk chocolate morsels by microwaving for one minute. Stir well, then microwave again for 30 seconds. Stir until smooth, reheating in 15-second intervals if needed. Let the melted chocolate cool to room temperature, about 20 minutes.
- Prepare Baking Dish: Line an 8-inch square baking dish with parchment paper to prevent sticking and set it aside for later use.
- Combine Chocolate and Cool Whip: In a large bowl, gently fold the cooled melted chocolate into the thawed Cool Whip. The chocolate may harden into tiny bits during mixing—that’s normal. Continue folding gently until fully combined. Pour this mixture evenly into the prepared baking dish.
- Freeze Mixture: Place the baking dish in the freezer for 30 minutes to allow the mixture to firm up. Once set, remove from the freezer and cut into 36 even squares. Arrange the squares on a parchment paper-lined baking sheet and return to the freezer for at least another 30 minutes to firm further.
- Melt Dark Chocolate Wafers: Melt the Ghirardelli dark chocolate melting wafers according to package instructions until smooth and ready for dipping.
- Dip Candies: Remove the frozen candy squares from the freezer and dip each piece into the melted dark chocolate, fully coating them. Place the coated candies back onto parchment paper and allow the chocolate to set.
- Store Candies: Store the finished candies in the freezer until ready to serve. For best taste and texture, serve them cold. These candies can be stored in the freezer for up to 30 days.
Notes
- Be patient when melting chocolate to avoid burning; use short intervals in the microwave and stir frequently.
- Folding gently is important to keep the texture light and prevent the Cool Whip from deflating too much.
- Make sure the chocolate mixture is fully cooled before combining with Cool Whip to avoid melting it completely.
- Use parchment paper to make candy removal and cleanup easy.
- These candies are best served cold straight from the freezer.
- For a different flavor, try white chocolate or semi-sweet chocolate coatings.
