Easy Cool Whip Candy
This easy Cool Whip Candy recipe is a quick and easy treat anyone can make. Each piece features a rich and creamy center covered in melted chocolate.
Servings: 36 pieces
Calories: 45kcal
Ingredients
Chocolate Version
- 2 bags (12 oz) milk chocolate chips or white chocolate chips
- 1 carton (8 oz) Cool Whip
- 8 oz chocolate almond bark or white melting wafers
- 2 oz white almond bark or white melting wafers
White Chocolate Version
- 2 bags (12 oz) white chocolate chips
- 1 carton (8 oz) Cool Whip
- 8 oz white almond bark or white melting wafers
- 2 oz chocolate almond bark or white melting wafers
Instructions
- Place chocolate chips in a medium, microwave-safe mixing bowl. Microwave in 30-second intervals, stirring often, until melted and smooth. Be careful not to burn them.
- Allow melted chocolate chips to cool for 15-20 minutes or until room temp.
- Add cool whip to melted chocolate and stir until completely blended.
- Transfer mixture to an 8x8-inch baking dish that has been lined with parchment paper. Place in freezer for 30 minutes.
- Remove from freezer. Using access parchment paper, lift frozen chocolate mixture out of baking dish.
- Using a sharp knife, cut chocolate into 1-1 ½ - inch squares. Place them back in the freezer on parchment paper for an additional hour.
- Melt almond bark in a small microwave-safe bowl. Microwave in 30-second intervals, stirring often, until melted and smooth.
- Using a fork, dip each candy piece into the melted almond bark, covering it completely. Allow excess chocolate to drip off before placing it on a baking sheet that has been lined with parchment paper. Continue with remaining candy pieces.
- Place the opposite color of almond bark in a small microwave-safe mixing bowl. Microwave in 30-second intervals, stirring often, until melted and smooth.
- Carefully transfer melted almond bark to a small resealable bag. Cut a small corner off of the bag. Drizzle chocolate over top of candy pieces.
- Allow all chocolate to harden. Serve and enjoy!
Notes
- Storage directions: Store your Cool Whip Candies in a freezer-safe container for up to 3 months. You don’t want to store them in the refrigerator or they will become too soft.
- Mix gently: Don’t overmix the melted chocolate and Cool Whip. You want it to stay nice and fluffy to preserve its texture as it freezes.
- Don’t let the Cool Whip get warm: If it gets too warm, it will “deflate” and become soupy. Stir it into the chocolate while it’s still cold.
- Try a silicone mold: Make fun shapes by placing the Cool Whip mixture into a silicone mold.
Nutrition
Calories: 45kcal | Carbohydrates: 6g | Protein: 0.001g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 0.004mg | Sodium: 2mg | Potassium: 0.2mg | Sugar: 6g | Vitamin A: 0.05IU | Calcium: 0.1mg