Cool Whip Candy
Servings: 36 cool whip candies
Calories: 210cal
Ingredients
- 23 ounces milk chocolate chips two 11.5 ounce bags
- 8 ounces Cool Whip room temperature
- 24 ounces semi-sweet chocolate chips two 12 ounce bags
Instructions
- Line a baking sheet with parchment paper and an 8-inch square baking pan with 2 sheets of parchment paper (long enough to create handles for easy removal of the chocolate candy). Set both aside.
- Place the milk chocolate chips into a large microwave-safe bowl and heat in 30-second increments, stirring after each interval to ensure the chocolate chips don’t burn.23 ounces milk chocolate chips
- Once the chocolate chips have melted and are smooth, add volume to the chocolate by beating it with a hand-held mixer until it is lighter in color.
- Fold in the Cool Whip until combined.8 ounces Cool Whip
- Transfer the chocolate mixture to the prepared baking pan, smoothing out the top with a small offset spatula. Make sure the chocolate gets into all the corners.
- Place the baking pan in the freezer for 45 minutes (or until the chocolate is solid).
- Remove the hardened chocolate mixture from the pan using the parchment paper handles. Using a sharp chef’s knife, cut 36 equal-sized squares and return them to the freezer to chill for another 30 minutes.
- In a smaller microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second increments until smooth and the chocolate has melted.24 ounces semi-sweet chocolate chips
- Place a chocolate square on a fork and dip it into the melted chocolate. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
- Place the chocolate squares on the prepared baking sheet, repeating this with the remaining squares. Let the chocolate coating set, then serve.
Video
Notes
- You'll want your Cool Whip to be at room temperature as it's easier to combine with the melted chocolate.
- Do not be tempted to warm the Cool Whip/chocolate mixture to make it easier to stir. Doing so will condense the Cool Whip and essentially turn the mixture into a dense and sticky fudge.
- This mixture is very sticky before it is dipped into the melted chocolate, and cutting can be tricky. However, for smoother cuts, be sure to freeze the chocolate mixture in the baking pan for the full 45 minutes. Also, dip your knife into hot water and dry it off before making each cut.
Nutrition
Serving: 1Cool Whip candy | Calories: 210cal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 114mg | Fiber: 2g | Sugar: 19g | Vitamin A: 61IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
