Description
Cool Whip Candy is a decadent no-bake treat featuring a smooth milk chocolate and whipped topping base, covered in a glossy chocolate coating. Perfectly chilled to set, these bite-sized candies offer a silky texture with rich chocolate flavor, ideal for parties or holiday gifting.
Ingredients
Scale
Base
- 11.5 ounces milk chocolate chips (one package)
- 8 ounces frozen whipped topping, thawed at room temperature
- 1 tablespoon vegetable oil (divided)
Coating
- 10 ounces Ghirardelli chocolate melting wafers
- 1 tablespoon vegetable oil (divided)
Instructions
- Prepare the Pan: Line an 8×8 inch pan with parchment paper to prevent sticking and for easy removal later.
- Melt the Base Chocolate: Place the milk chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute. Stir well, then add 1 tablespoon vegetable oil. Continue microwaving at 50% power in 30-second intervals, stirring between each, until the chocolate is smooth and silky. Remove from microwave.
- Combine with Whipped Topping: Add the thawed whipped topping to the melted chocolate. Stir thoroughly with a rubber spatula until fully combined into a thick mixture.
- Transfer to Pan: Pour the chocolate and whipped topping mixture into the prepared 8×8 pan. Scrape down the sides of the bowl to get all the mixture out.
- Shape the Candy Base: Use the spatula to press the mixture evenly across the pan, smoothing it flat and flushing it against the edges and into the corners.
- Chill the Base: Place the pan in the refrigerator and chill for 6 hours or overnight to allow the mixture to firm up completely.
- Cut into Pieces: Remove the chilled candy block by lifting the parchment paper out of the pan. Use a sharp knife to score 5 cuts on each side, creating approximately 1.5-inch square pieces.
- Prep for Dipping: Arrange each piece on a large baking dish and return to the refrigerator while preparing the chocolate coating.
- Melt the Coating Chocolate: Place the Ghirardelli chocolate wafers in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, then add the remaining 1 tablespoon vegetable oil. Continue microwaving at 50% power in 30-second intervals, stirring after each, until the chocolate is smooth and glossy. Remove from microwave.
- Dip the Candy Pieces: Using two forks or dipping tools, individually dip each chilled candy piece into the melted chocolate, ensuring it is fully coated. Place the dipped candies back on the baking dish.
- Set the Coating: After all pieces are dipped, return the baking dish to the refrigerator and chill for 30 minutes to let the chocolate coating harden before serving.
Notes
- Ensure the whipped topping is fully thawed at room temperature to mix smoothly without lumps.
- Using parchment paper helps remove the candy block easily without breaking.
- Microwave heating times may vary; stir frequently to avoid burning chocolate.
- If preferred, temper the coating chocolate for a shinier finish and better snap.
- Store finished candies refrigerated in an airtight container for up to one week.
