Description

This Cool Whip Candy Recipe is a delightful no-bake treat combining creamy Cool Whip with rich melted chocolate, frozen into bite-sized squares and dipped in a smooth dark chocolate coating. Perfect as a quick and easy dessert or sweet snack, these candies have a luscious texture and deep chocolate flavor. They set quickly in the freezer and can be stored for a month, making them ideal for parties or holiday gifting.

Ingredients

Scale

Chocolate Base

2 packages Milk Chocolate morsels (11 oz each)
1 tub Cool Whip, thawed (8 oz)

Chocolate Coating

24 oz Ghirardelli dark chocolate melting wafers

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Instructions

Melt Chocolate Chips: In a microwave-safe bowl, heat the milk chocolate morsels for 1 minute, then stir. Microwave for an additional 30 seconds and stir again until smooth. If needed, microwave for another 15 seconds. 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. Set aside for later use.
Combine Chocolate and Cool Whip: In a large bowl, gently fold the cooled melted chocolate with the thawed Cool Whip. The chocolate may harden into tiny bits as you mix; continue folding gently until fully combined into a creamy mixture. Pour this mixture into the prepared baking dish.
Freeze and Cut: Freeze the mixture for 30 minutes until firm. Remove from freezer, lift out using the parchment paper, and cut into 36 evenly sized squares. Place the squares on a parchment-lined baking sheet and return them to the freezer for at least another 30 minutes to set firmly.
Melt Dark Chocolate Wafers: Melt the Ghirardelli dark chocolate melting wafers according to package directions, ensuring a smooth texture for dipping.
Dip Candies: Remove the frozen candy squares from the freezer and dip each one into the melted dark chocolate coating. Place the dipped candies back on the parchment paper and allow the chocolate coating to set.
Store and Serve: Store the coated candies in the freezer until ready to serve. These candies are best enjoyed cold and can be kept frozen for up to 30 days.

Notes

Ensure the melted milk chocolate cools completely before combining with Cool Whip to prevent melting.
Gently folding the mixture helps maintain a light, fluffy texture despite the chocolate firming up slightly.
Use parchment paper to easily lift and remove the candy slab from the baking dish for cutting.
Work quickly when dipping to keep candies frozen and avoid melting.
Store candies in an airtight container in the freezer for best quality and longevity.