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Want to make candy that tastes just like a fancy chocolate bar? This incredible Cool Whip candy comes together with just three simple ingredients. The inside is light as air while milk chocolate gives it that perfect candy bar feel. Everyone who tries these thinks they came from a candy shop but theyre so easy to make at home.
Why Youll Love Making These
This is candy making without any fussy equipment or complicated steps. No watching temperatures or boiling sugar just mix fold and dip. The centers come out incredibly fluffy like biting into a cloud wrapped in chocolate. I love making these for gifts because they look so professional but take hardly any time. Plus that texture combination of light filling and snappy chocolate shell is absolutely addictive.
What Youll Need
- For The Centers:
- 1 (8-ounce) tub Cool Whip completely thawed in fridge overnight
- 12 ounces high-quality milk chocolate chips Ghirardelli works beautifully
- For The Coating:
- 16 ounces dark chocolate melting wafers (like Ghirardelli)
- Optional Decorations:
- Colorful sprinkles
- Extra melting wafers in different colors
- Notes On Ingredients:
- Cool Whip must be properly thawed 4-6 hours in fridge
- Chocolate quality matters here spring for the good stuff
- Melting wafers set better than regular chocolate chips
Step By Step Magic
- Start With The Chocolate Base:
- Pour those milk chocolate chips into a microwave-safe bowl. Heat in 30-second bursts stirring well between each until its completely smooth. The trick here is taking your time short bursts prevent scorching. Your chocolate should be totally melted but not too hot about 90°F if youre using a thermometer.
- The Cool Whip Mix:
- Now comes the fun part grab your thawed Cool Whip and gently fold in that melted chocolate. Dont worry if you see tiny flecks of chocolate forming as you fold thats actually good it adds texture. Keep folding until you get this beautiful marbled look then a few more folds until its fully combined. The mixture should look like chocolate mousse.
- Freezer Time:
- Line your 8x8 pan with parchment leave some hanging over the sides for easy lifting later. Pour in your mixture smooth the top with your spatula. Pop it in the freezer for at least 30 minutes until its firm enough to cut. If its still too soft give it another 15 minutes.
- Cutting Your Centers:
- Pull out your firmed-up mixture and lift it out using those parchment edges. Cut into 1-inch squares or bigger if you like large pieces. Put these squares back in the freezer for about 15 minutes they need to be really cold for dipping.
- The Chocolate Shell:
- While your centers are chilling melt those dark chocolate wafers same method as before 30-second bursts stirring between. Once smooth let it cool just a bit so it's not too hot. Line a couple baking sheets with parchment get ready for dipping.
- Dipping Time:
- Working quickly grab your frozen squares one at a time. Drop each into the melted chocolate use a fork to flip it over then lift it out tapping gently on the bowl's edge to remove excess. Place on your lined sheet and add any sprinkles right away before the chocolate sets. Work in small batches keeping the rest of the squares frozen.
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Pro Tips For Perfect Candy
The secret to gorgeous candies is all in the details. Make sure your Cool Whip is completely thawed any ice crystals will make your centers grainy. When melting chocolate go slow better to take your time than risk scorching it. Keep your centers super cold while dipping this helps the chocolate coating set quickly and gives you that nice snap when you bite into them. If your chocolate coating starts getting thick add a teaspoon of coconut oil it helps thin it out and adds shine. For picture perfect pieces tap your fork several times on the bowl's edge to remove excess chocolate this prevents puddles around your finished candies.
Make Them Your Own
These candies are like a blank canvas for creativity. During holidays I love adding festive touches red and green sprinkles for Christmas pastel colors for Easter or pink and red for Valentine's Day. Sometimes I drizzle white chocolate over the dark chocolate coating for a fancy look. You can even mix things up by using different chocolate flavors like mint chips in the filling or white chocolate for the coating. They keep beautifully in the freezer for up to two months but honestly they never last that long at my house. Just pull them out about 5 minutes before serving so the centers soften slightly while the shell stays crisp thats when theyre absolutely perfect.
Frequently Asked Questions
- → Why do my candies need to stay frozen?
The Cool Whip filling will soften at room temperature. Keeping them frozen maintains the perfect texture and prevents melting.
- → Can I use different chocolate for coating?
Yes, but use good quality melting chocolate for best results. Regular chocolate chips may become streaky without tempering.
- → Why did my chocolate get bits in it when mixing?
This is normal when combining cool whip with chocolate. Keep folding gently and the final product will be perfect.
- → Can I make these ahead for gifts?
Yes, they store in the freezer for up to 30 days. Keep frozen until ready to give, and let recipients know to store them cold.
- → Can I make these into different shapes?
Yes, you can shape them into round truffles instead of squares. Drop by spoonfuls onto parchment paper before freezing.