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3-Ingredient Cool Whip Candy

An easy, no bake chocolate candy with a light, fluffy center and smooth chocolate coating.
Prep Time30 minutes
Cook Time4 minutes
Chill Time1 hour
Total Time1 hour 34 minutes
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: 36 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

Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

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