If you are searching for a delightful treat that effortlessly blends creamy sweetness with rich chocolate, this Cool Whip Candy Recipe is about to become your new go-to. It takes just a handful of simple ingredients and turns them into irresistibly smooth, luscious candies that melt in your mouth. Using thawed whipped topping combined with silky melted chocolate, these candies achieve a perfect balance of light texture and rich flavor that you simply can’t resist. From the first bite to the last drizzle of white chocolate, this recipe is pure magic you’ll want to share again and again.
Ingredients You’ll Need
These ingredients are straightforward but they each play an essential role in creating the unique texture, flavor, and appearance of this candy. Every item contributes to that smooth, melt-in-your-mouth feel and that perfect chocolatey finish.
- 2 11 oz bags of milk chocolate chips: The foundation of the candy’s rich, creamy chocolate taste that everyone loves.
- 2 tablespoons vegetable oil (divided): Helps melt the chocolate smoothly and gives the candy a glossy finish.
- 8 oz tub of frozen whipped topping (thawed at room temperature): Adds a light, fluffy texture that transforms the candy from dense to delightful.
- 2 cups chocolate melting wafers: Used for the outer coating to give that satisfying chocolate shell.
- ½ cup white chocolate melting wafers: For the pretty white drizzle that adds an elegant and tasty finishing touch.
How to Make Cool Whip Candy Recipe
Step 1: Prepare Your Pan
Begin by lining an 8×8 inch pan with parchment paper; this ensures easy removal of the candy later. This simple prep step saves you from any sticky situations and makes cleanup a breeze.
Step 2: Melt the Milk Chocolate
Place the milk chocolate chips in a large microwave-safe bowl. Microwave at 50% power for one minute, then stir well. Add 1 tablespoon of vegetable oil to the chocolate, which helps it melt evenly and stay smooth. Continue microwaving at 50% power in 30-second intervals, stirring between each, until the chocolate reaches a silky, glossy consistency.
Step 3: Fold in the Whipped Topping
Next, fold the thawed whipped topping into the melted chocolate using a rubber spatula. Take your time to fully combine these two ingredients into a thick, luscious mixture. This step is key because the whipped topping lightens the texture, making the candy wonderfully fluffy inside.
Step 4: Spread the Mixture
Transfer the chocolate-whipped mixture into your prepared pan, scraping down the sides to get every bit. Use your spatula to press and spread the mixture evenly, making sure it reaches all the corners. Unlike some batters, this mixture won’t smooth itself out, so take a moment to level it carefully.
Step 5: Chill the Candy Base
Pop the pan into the fridge and let it chill for at least 6 hours or overnight. This firming up is crucial so you can cut the candy into neat squares without it falling apart.
Step 6: Cut into Pieces
Once chilled and firm, lift the candy out of the pan by pulling the parchment paper edges. Use a sharp knife to cut the base into about 1½ inch pieces by making five equally spaced cuts across one direction and 3-4 cuts across the opposite side. This makes perfect little squares ready for coating.
Step 7: Prepare Chocolate Coating
Put the chocolate melting wafers into a microwave-safe bowl and melt them the same way you did the milk chocolate: 50% power, one minute, stirring, then add the remaining tablespoon of vegetable oil. Continue melting in 30-second intervals while stirring until silky smooth.
Step 8: Dip Each Candy Piece
Using two forks or specialty dipping tools, carefully dip each candy piece into the melted chocolate, completely covering it. Place the coated pieces on a baking sheet lined with parchment and return them to the fridge for 30 minutes. This creates that satisfying chocolate shell that snaps pleasantly when you bite in.
Step 9: Drizzle with White Chocolate
While your candy chills, melt the white chocolate wafers using the same method as before. Pour the melted white chocolate into a piping bag fitted with a small round tip. Drizzle back and forth over each dipped candy piece for an elegant finish. Refrigerate the candies once more for half an hour to let the drizzle set beautifully.
How to Serve Cool Whip Candy Recipe
Garnishes
Sprinkle a pinch of finely crushed nuts or a light dusting of cocoa powder on top to add extra texture and flavor contrast. Fresh mint leaves on the side can brighten the presentation and refresh the palate between bites.
Side Dishes
These candies pair wonderfully with a hot cup of coffee or rich hot chocolate, amplifying the chocolatey experience. For a fruitier contrast, sliced strawberries or raspberries add a fresh burst alongside the creamy candy bites.
Creative Ways to Present
Arrange the candies in a pretty bowl layered with decorative napkins for gifting or parties. Or place them on a tiered dessert stand surrounded by assorted chocolates for an eye-catching display. Using colorful wrappers also makes each piece feel like a personal little gift.
Make Ahead and Storage
Storing Leftovers
Keep any leftover candies tightly covered in an airtight container and store them in the refrigerator. Properly stored, they stay fresh for up to a week, maintaining their texture and flavor without any worry of melting or sogginess.
Freezing
You can freeze the candies to extend their shelf life. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. When you’re ready to enjoy, thaw them overnight in the fridge to preserve their delightful texture.
Reheating
Since these candies are best enjoyed cold, reheating is generally unnecessary. If you prefer a softer texture, allow them to sit at room temperature for 10-15 minutes before serving to gently soften without losing that creamy consistency.
FAQs
Can I use fresh whipped cream instead of frozen whipped topping?
Fresh whipped cream tends to have more moisture and can affect the candy’s texture. Using thawed frozen whipped topping makes for a more stable, consistent result that holds up better through chilling and dipping.
What if I don’t have a microwave?
You can melt the chocolates and wafers using a double boiler on the stove. Stir frequently to avoid burning and ensure a silky smooth melt for perfect dipping and mixing.
Is it possible to make these candies dairy-free?
Yes! Substitute dairy-free chocolate chips and whipped topping alternatives to create a similar texture and flavor that works for dairy-free or vegan diets.
How long can I keep the candy at room temperature?
Because of the whipped topping, it’s best to keep these candies refrigerated. At room temperature, they can soften and lose their shape after about an hour.
Can this recipe be doubled?
Absolutely! Just remember to use larger pans and double all ingredients accordingly. You may also need longer chilling times for thicker candy layers.
Final Thoughts
This Cool Whip Candy Recipe is truly a dazzling treat that brings out the best in simple ingredients with minimal effort. Whether you’re making it for a special occasion or a cozy night in, it promises to delight everyone lucky enough to try it. Don’t hesitate to whip up a batch yourself and watch how this creamy, chocolatey candy becomes an instant favorite in your dessert lineup.
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Cool Whip Candy Recipe
- Total Time: 6 hours 35 minutes
- Yield: 24 servings
Description
Cool Whip Candy is a luscious, creamy chocolate treat made by combining melted milk chocolate chips and whipped topping, chilled to set, then coated in a smooth chocolate shell and finished with a decorative white chocolate drizzle. This no-bake candy is perfect for satisfying sweet cravings and ideal for making in advance for gatherings or gifts.
Ingredients
Main Candy Layer
- 2 (11 oz) bags milk chocolate chips
- 1 tablespoon vegetable oil (divided)
- 8 oz tub frozen whipped topping (thawed at room temperature)
Chocolate Coating
- 2 cups chocolate melting wafers
- 1 tablespoon vegetable oil (remaining)
White Chocolate Drizzle
- ½ cup white chocolate melting wafers
Instructions
- Prepare Pan: Line an 8×8 inch pan with parchment paper ensuring the paper extends beyond the edges for easy removal later.
- Melt Chocolate Chips: Place milk chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute, then stir well. Add 1 tablespoon vegetable oil and continue microwaving in 30-second intervals at 50% power, stirring between each, until chocolate is silky smooth.
- Incorporate Whipped Topping: Fold the thawed frozen whipped topping into the melted chocolate thoroughly using a rubber spatula until fully combined, resulting in a thick mixture.
- Transfer Mixture to Pan: Pour the mixture into the prepared 8×8 pan. Use a spatula to scrape down the sides of the bowl to gather all the mixture and spread it evenly.
- Smooth the Surface: Press the mixture down and outwards using the spatula to make it flush against the pan edges and into the corners. Smooth to create a flat surface; note the mixture will not self-level.
- Chill the Candy Layer: Refrigerate the pan for at least 6 hours or overnight to allow the candy layer to set firmly.
- Cut Candy into Pieces: Remove the set candy from the pan by lifting the parchment paper edges. Using a sharp knife, make 5 cuts lengthwise and 3 to 4 cuts crosswise forming approximately 1½ inch squares.
- Place Pieces on Baking Sheet: Arrange the individual candy pieces on a large baking dish and refrigerate while preparing the chocolate coating.
- Melt Chocolate Wafers: In a microwave-safe bowl, melt the chocolate melting wafers at 50% power for 1 minute. Stir well, add the remaining 1 tablespoon vegetable oil, then continue microwaving in 30-second intervals at 50% power stirring until silky smooth.
- Dip Candy Pieces: Using two forks or dipping tools, dip each candy piece fully into the melted chocolate coating and place back on the baking sheet.
- Chill Coated Candy: Refrigerate the dipped candies for 30 minutes to allow the chocolate shell to set.
- Melt White Chocolate: Using a clean microwave-safe bowl, melt the white chocolate wafers in the same manner: 50% power for 1 minute, stir, then 30-second increments until smooth. Transfer to a piping bag fitted with a small round tip.
- Decorate with White Chocolate Drizzle: Drizzle the melted white chocolate over each candy piece by moving the piping bag back and forth evenly. Return the tray to the refrigerator for an additional 30 minutes before serving.
Notes
- Using parchment paper with overhang makes removal of the set candy easier and less likely to break.
- Ensure the frozen whipped topping is fully thawed to room temperature for a smooth blend with melted chocolate.
- Microwave power settings vary; keep a close eye to prevent burning when melting chocolate.
- Chilling times are essential to allow proper setting and texture development of the candy layers and coatings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
