Cool Whip Candy
Indulge in the irresistible sweetness of Cool Whip Candy! This delightful treat combines creamy whipped topping with rich milk chocolate, coated in a decadent layer of chocolate and drizzled with white chocolate. Perfect for satisfying your sweet cravings!
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Equipment
8x8 inch Pan
Microwave-Safe Bowl
Parchment paper
Ingredients
- 22 ounces milk chocolate chips
- 2 tablespoons vegetable oil
- 8 ounces frozen whipped topping, thawed
- 2 cups chocolate melting wafers
- 1/2 cup white chocolate melting wafers
Instructions
- Line an 8x8 inch pan with parchment paper. Refer to the notes for helpful tips.
- In a large microwave-safe bowl, place the chocolate chips. Microwave them on 50% power for 1 minute. Stir well, then add 1 tablespoon of vegetable oil. Microwave again on 50% power for 30-second intervals, stirring between each interval until the chocolate is smooth. Once melted, remove from the microwave.
- Fold in the thawed whipped topping into the melted chocolate, stirring thoroughly with a rubber spatula until fully combined. The mixture will be thick.
- Pour the mixture into the prepared 8x8 inch dish, using the rubber spatula to scrape the sides of the bowl and ensuring all of the mixture is transferred.
- Flatten and smooth the mixture evenly in the dish, pressing it against the edges and into the corners. Note that the mixture will not level itself.
- Place the dish in the refrigerator and let it chill for 6 hours or overnight.
- Once chilled, remove the candy from the dish by lifting the parchment paper. Use a sharp knife to cut the candy into pieces, making 5 cuts from side to side and 3-4 cuts across the opposite side, resulting in about 1-½ inch pieces.
- Transfer each piece onto a large baking dish and return it to the refrigerator to chill while you proceed to the next step.
- In a microwave-safe bowl, place the chocolate melting wafers. Microwave them on 50% power for 1 minute. Stir well, then add the remaining vegetable oil. Microwave again on 50% power for 30-second intervals, stirring between each interval until the chocolate is smooth.
- Using two forks or dipping tools, dip each candy piece into the melted chocolate, ensuring it is completely covered before placing it back on the baking sheet.
- Repeat the dipping process for each candy piece, working one at a time. Once all candies are covered in chocolate, return the baking sheet to the refrigerator for 30 minutes.
- As the chilling time nears completion, prepare the white melting chocolate. Repeat step 9 using a clean microwave-safe bowl and the white chocolate. Once smooth, transfer the white chocolate to a piping bag with a small, round attachment.
- Drizzle the white chocolate over each candy piece by moving the piping bag back and forth. Once all candies are drizzled, return the baking sheet to the refrigerator for 30 minutes before serving.
Notes
For easier cutting, you can spray the knife with non-stick cooking spray before slicing the candy. Additionally, you can sprinkle crushed nuts or sprinkles on top of the drizzled white chocolate for added decoration.