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
