3-Ingredient Cool Whip Candy

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An easy, no bake chocolate candy with a light, fluffy center and smooth chocolate coating.

Prep Time30

Cook Time4

Chill Time1

Total Time1 34

Course: candy, Dessert

Cuisine: American

Keyword: 2 ingredient cool whip candy, candy, candy bar, Christmas candy, cool whip candy, cool whip candy recipe, easy 3 muskateers, easy cool whip candy, easy homemade candy, easy homemade candy recipe, Holiday treat, homemade 3 muskateers, homemade 3 muskateers bar, homemade candy, whipped topping candy

Servings: pieces

Author: Alyssa Rivers

Ingredients

24 ounces milk chocolate chips preferably high quality, such as Guittard or Ghirardelli
1 (8-ounce) container thawed whipped topping I used Cool Whip brand
12 ounces semi-sweet chocolate chips preferably high quality, such as Guittard or Ghirardelli

Instructions

Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
Allow the chocolate to fully harden before serving.

Notes

Storage and Make Ahead Instructions

Fridge: Store in an airtight container for up to 14 days.
Freezer: Store in an airtight container or freezer bag for up to 1 month. They can be served frozen, refrigerated overnight, or left at room temperature for an hour or so to thaw.
Make Ahead: The Cool Whip base can be made up to 24 hours in advance and stored in a covered, airtight, freezer-safe container in the freezer before being dipped and served.

Nutrition

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