Description
This Cool Whip Candy Recipe combines smooth milk chocolate with fluffy whipped topping for a rich, creamy treat coated in a glossy chocolate shell. It’s a no-bake dessert that’s easy to prepare and perfect for sharing at parties or special occasions.
Ingredients
Scale
Main Ingredients
- 11.5 ounces milk chocolate chips (one package)
- 8 ounces tub of frozen whipped topping, thawed at room temperature
Coating Ingredients
- 10 ounces bag of ghirardelli chocolate melting wafers
- 2 tablespoons vegetable oil, divided
Instructions
- Prepare Pan: Line an 8×8 inch pan with parchment paper, ensuring enough paper hangs over the edges to lift the candy out later.
- Melt Milk Chocolate Chips: Place chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute, stir well, and add 1 tablespoon vegetable oil. Continue microwaving at 50% power in 30-second intervals, stirring each time, until the chocolate is silky smooth. Remove from microwave.
- Mix with Whipped Topping: Add the thawed whipped topping to the melted chocolate. Stir thoroughly with a rubber spatula until fully combined. The mixture will be thick.
- Pour into Pan: Scrape the mixture into the prepared 8×8 pan, using the spatula to gather all the mixture.
- Spread Evenly: Press the mixture down and out toward the edges and corners of the pan to create a flat, even surface.
- Chill Candy Base: Place the pan in the refrigerator and chill for 6 hours or overnight to set.
- Cut Candy Pieces: Remove the set candy from the pan by lifting the parchment paper. Using a sharp knife, cut 5 cuts across each side to create approximately 36 pieces measuring about 1½ inches each.
- Prepare for Dipping: Place each candy piece onto a large baking sheet and return to the refrigerator to keep chilled while you prepare the coating chocolate.
- Melt Coating Chocolate: Add the ghirardelli chocolate melting wafers to a microwave-safe bowl. Microwave on 50% power for 1 minute, stir well, add the remaining 1 tablespoon vegetable oil, then continue microwaving at 50% power in 30-second intervals, stirring until smooth. Remove from microwave.
- Dip Candy Pieces: Using two forks or candy dipping tools, dip each candy piece completely into the melted coating chocolate. Place coated pieces back on the baking sheet.
- Chill Coated Candy: After all pieces are coated, place the baking sheet in the refrigerator and chill the candies for 30 minutes to set the coating before serving.
Notes
- Store candy in an airtight container in the refrigerator for 5 to 7 days; best enjoyed cold for optimal texture.
- No reheating is required; serve chilled straight from the fridge for the best experience.
- For longer storage, wrap each piece in plastic wrap, place in a freezer-safe bag, and freeze up to 2 months. Thaw in the refrigerator before serving.
- Do not skip chilling steps between stages to ensure the candy sets correctly and is easier to handle.
- Use parchment paper with extra overhang to make removing the candy block easier.
