Description
This Cool Whip Candy Recipe combines silky melted chocolate chips with whipped topping to create a rich, creamy base that is chilled and then coated with smooth chocolate wafers. The result is a luscious, bite-sized treat perfect for dessert or sharing at gatherings.
Ingredients
Scale
Base
- 11.5 ounces milk chocolate chips (one package)
- 8 ounces tub of frozen whipped topping, thawed at room temperature
- 1 tablespoon vegetable oil (for base)
Coating
- 10 ounces bag of Ghirardelli chocolate melting wafers
- 1 tablespoon vegetable oil (for coating)
Instructions
- Prepare Pan: Line an 8×8 inch pan with parchment paper to ensure easy removal of the candy later.
- Melt Base Chocolate: Place the milk chocolate chips in a large microwave-safe bowl. Microwave on 50% power for 1 minute, then stir well. Add 1 tablespoon vegetable oil and continue microwaving at 50% power in 30-second intervals, stirring between each, until the chocolate is silky smooth. Remove from microwave.
- Combine with Whipped Topping: Add the thawed whipped topping to the melted chocolate and stir thoroughly with a rubber spatula until fully combined and thick.
- Pour Into Pan: Scrape the mixture into the prepared 8×8 pan, using a spatula to gather all the mixture and spread it evenly, pressing it flush to the edges and corners to create a flat surface.
- Chill Base: Place the pan in the refrigerator and chill for 6 hours or overnight until firm.
- Cut Candy: Remove the chilled candy from the pan by lifting the parchment paper. Using a sharp knife, cut into 5 sections on each side, making approximately 1½ inch pieces (around 36 pieces).
- Prepare for Coating: Place each piece on a large baking sheet and keep refrigerated while you melt the coating chocolate.
- Melt Coating Chocolate: Place the Ghirardelli chocolate melting wafers in a microwave-safe bowl. Microwave on 50% power for 1 minute, stir well, add remaining 1 tablespoon vegetable oil, and continue microwaving at 50% power in 30-second intervals until smooth. Remove from microwave.
- Dip Candy: Using two forks or dipping tools, dip each candy piece into the melted chocolate completely, then return it to the baking sheet.
- Chill Coated Candy: Once all pieces are coated, place the baking sheet back into the refrigerator and chill for 30 minutes before serving.
Notes
- Store the candy in an airtight container in the refrigerator for 5 to 7 days. It is best enjoyed cold for the classic creamy texture.
- No reheating is needed; serve chilled straight from the fridge for optimal taste and texture.
- For longer storage, wrap each piece in plastic wrap and place in a freezer-safe bag. Freeze up to 2 months and thaw in the refrigerator before serving.
- Don’t skip chilling steps between preparing the base and coating to ensure proper texture and easy handling.
- Use parchment paper for easy removal of the candy slab from the pan.
