Cool whip candy is the perfect bite-sized treat when you’re craving something light, fluffy, and chocolatey. With just three ingredients, easy Cool Whip candy delivers big on taste with minimal effort.
This no-bake dessert mimics the texture of a 3 Musketeers bar, with a soft, whipped center and a rich chocolate shell. It’s a freezer-friendly favorite perfect for any season or celebration.
Sweet Simplicity: Ingredients for Easy Cool Whip Candy
- Cool Whip (8 oz tub, thawed) – The creamy, airy base that gives the candy its signature fluffy center.
- Milk Chocolate Chips (1 cup) – Melted and folded into the Cool Whip to create a smooth, mousse-like filling.
- Dark Chocolate Melting Chips (1 cup) – Used for the glossy outer coating, adding a rich contrast to the light interior.
Step-by-Step: How to Make Easy Cool Whip Candy
Start by melting the milk chocolate chips until silky smooth. Let it cool slightly—just enough so the Cool Whip won’t melt when folded in. Gently fold the thawed Cool Whip into the cooled chocolate until well incorporated and no streaks remain.
Pour the mixture into a parchment-lined 8×8 dish, smoothing the top. Freeze until firm enough to cut, then slice into bite-sized squares. Return to the freezer for another round of chilling to ensure they hold shape when coated.
Once set, dip each piece into melted dark chocolate and place them on a lined baking sheet. Add festive sprinkles if desired, and return them to the freezer until fully set.
Pro Tips & Sweet Variations
For the smoothest results, make sure your Cool Whip is fully thawed but still chilled. This ensures it blends evenly without deflating. Use high-quality chocolate chips for a cleaner melt and richer flavor—semi-sweet or even flavored chips (like mint or peanut butter) work wonderfully for variation.
Looking to make this candy seasonal? Add holiday-themed sprinkles or a dash of peppermint extract for a festive twist. For an extra decadent version, swirl in a spoonful of Nutella or Biscoff before freezing the base layer.
Storing Tips: Keep It Cool
Cool Whip candy is best kept frozen to maintain its structure and texture. Store the finished candies in a sealed container with parchment between layers to prevent sticking. They’ll keep well in the freezer for up to one month.
If serving to guests, allow them to sit out for about 5 minutes before enjoying. This softens the center just enough for that classic melt-in-your-mouth bite.
Cool Whip Candy
Ingredients
- 1 cup dark chocolate melting chips
- 1 – 8 oz container Cool Whip thawed
- 23 oz milk chocolate chips
- Assorted sprinkles optional
Instructions
- Melt the milk chocolate chips in the microwave, stirring intermittently until smooth and fully liquefied.
- Allow the melted chocolate to cool at room temperature for 20 minutes.
- Prepare an 8×8-inch pan by lining it with parchment paper to facilitate easy removal.
- Incorporate the thawed Cool Whip into the cooled chocolate by folding gently until the mixture is smooth and evenly combined.
- Transfer the blended mixture into the prepared pan, smoothing the top.
- Freeze the pan for 30 minutes, then extract the set candy and cut it into roughly 30 uniform pieces.
- Arrange the cut pieces on a parchment-lined baking sheet and return them to the freezer for another 30 minutes.
- While the pieces chill, melt the dark chocolate melting chips until smooth.
- Dip each frozen candy piece into the melted dark chocolate to coat fully, then set them back on the parchment-lined baking sheet. Decorate with assorted sprinkles, if desired.
- Keep stored in the freezer until ready to serve.
Notes
Doubling the Batch – For a larger quantity, prepare the recipe in a 9×13-inch baking dish.
