Description
Cool Whip Candy is a delightful no-bake treat that combines melted chocolate, whipped topping, and a smooth chocolate coating. This easy-to-make candy offers a rich and creamy texture with a crisp chocolate shell, perfect for satisfying sweet cravings or sharing at parties.
Ingredients
Scale
Chocolate Mixture
- 11.5 ounces milk chocolate chips (one package)
- 8 ounces tub of frozen whipped topping (thawed at room temperature)
- 1 tablespoon vegetable oil (divided)
Chocolate Coating
- 10 ounces bag of Ghirardelli chocolate melting wafers
- 1 tablespoon vegetable oil (remaining)
Instructions
- Prepare Pan: Line an 8×8 inch pan with parchment paper, ensuring the paper extends over the edges for easy removal later.
- Melt Milk Chocolate Chips: Place the milk chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute, then stir well. Add 1 tablespoon of vegetable oil and continue microwaving at 50% power in 30-second intervals, stirring between intervals, until the chocolate is silky smooth. Remove from microwave.
- Mix in Whipped Topping: Add the thawed whipped topping to the melted chocolate. Stir thoroughly with a rubber spatula until fully combined into a thick mixture.
- Pour Mixture into Pan: Transfer the chocolate and whipped topping mixture into the prepared 8×8 pan. Scrape the sides of the bowl carefully to gather all the mixture.
- Smooth Surface: Use the spatula to press and spread the mixture evenly, making it flush against the pan edges and filling all corners to create a flat, even surface.
- Chill Candy Base: Place the pan in the refrigerator and chill for at least 6 hours or overnight until firm.
- Cut Candy Pieces: Remove the set mixture from the pan by lifting the parchment paper. With a sharp knife, cut into approximately 1½ inch squares, making about 36 pieces.
- Chill Cut Pieces: Arrange the candy pieces on a large baking dish and return to the refrigerator to keep chilled while preparing the coating.
- Melt Chocolate Coating: Place the Ghirardelli chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power for 1 minute and stir well. Add the remaining 1 tablespoon vegetable oil and continue microwaving at 50% power in 30-second intervals, stirring after each, until the chocolate is smooth and glossy. Remove from microwave.
- Dip Candy Pieces: Using two forks or candy dipping tools, dip each chilled candy piece into the melted chocolate, coating it completely. Place the coated pieces back onto the baking dish.
- Final Chill: After coating all pieces, place the baking dish back in the refrigerator for 30 minutes to set the chocolate coating before serving.
Notes
- Make sure the whipped topping is fully thawed at room temperature for optimal mixing with chocolate.
- Use parchment paper to easily lift and remove the candy slab and facilitate cutting.
- Microwaving chocolate at 50% power prevents overheating and seizing.
- Adding vegetable oil helps to keep the chocolate smooth and glossy for dipping.
- Work quickly when dipping to avoid melting the candy base.
- Store the candies in an airtight container in the refrigerator for up to one week.
