Description
Cool Whip Candy is a delightful no-bake treat made by combining whipped topping with melted white chocolate, then coated in smooth almond bark and decorated with festive sprinkles. This easy-to-make candy delivers creamy, indulgent sweetness perfect for holiday celebrations or anytime you crave a rich dessert.
Ingredients
Base Ingredients
- 8 ounces whipped topping (such as Cool Whip, thawed)
- 4 cups white chocolate chips
Coating
- 1 pound almond bark
- Christmas sprinkles (optional)
Instructions
- Prepare the Dish: Line an 8×8-inch dish with parchment paper, ensuring some overhang to help easily lift the candy out after freezing.
- Make the Candy Base: Place the thawed 8 ounces of whipped topping into a large mixing bowl and set it aside for the next step.
- Melt the White Chocolate: In a microwave-safe bowl, melt 4 cups of white chocolate chips in 30-second intervals, stirring thoroughly after each until the chocolate is smooth. Allow the melted chocolate to cool for 2 to 3 minutes to avoid melting the whipped topping when combined.
- Combine and Freeze: Gently fold the cooled melted white chocolate into the whipped topping until fully blended and the mixture is smooth. Spread this evenly into the prepared parchment-lined pan. Freeze for at least 1 hour, or preferably overnight for firmer candy that is easier to dip.
- Cut and Dip: Once the candy is firm, cut it into 20 even squares. Then, melt 1 pound of almond bark in a clean microwave-safe bowl using 30-second intervals, stirring between each until the coating is smooth and glossy.
- Coat with Almond Bark: Using two forks, carefully dip each candy square into the melted almond bark, allowing excess coating to drip off. Place the coated pieces on a parchment-lined tray to set.
- Decorate and Chill: While the almond bark coating is still soft, sprinkle Christmas sprinkles on top for decoration. Refrigerate the coated candies for about 10 minutes to allow the coating to harden completely before serving.
Notes
- Ensure the white chocolate is not too hot when mixing with whipped topping to avoid melting it.
- Freezing overnight helps the candy hold its shape better during dipping.
- You can substitute almond bark with white chocolate or candy melts if preferred.
- Store the candy in an airtight container in the refrigerator for up to one week.
- Be gentle when dipping to prevent the candy from breaking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
