Description
Sweet simplicity meets indulgence in this 3-ingredient cool whip candy, a delightful treat that merges creamy textures with effortless preparation. Quick and irresistible, you’ll savor each melt-in-your-mouth bite of this easy dessert that promises pure satisfaction.
Ingredients
Scale
Main Ingredients:
- 6 cups (1,020 grams) milk chocolate chips
- 8 ounces (226 grams) Cool Whip, thawed
Binding/Mixing Ingredients:
- 1.5 tablespoons (22 milliliters) vegetable shortening
Instructions
- Transform milk chocolate chips into a silky liquid by microwaving in 30-second bursts, stirring between each interval until completely smooth and glossy.
- Incorporate thawed Cool Whip into the melted chocolate, using a hand mixer to create a uniform, velvety mixture that blends seamlessly.
- Prepare a pan by lining it with parchment paper, then spread the chocolate-Cool Whip blend evenly across the surface.
- Place the pan in the freezer for half an hour, allowing the mixture to firm up and become slightly solid.
- Remove the pan and slice the chilled mixture into bite-sized pieces using a sharp knife.
- Return the candy pieces to the freezer for an additional 30 minutes to ensure they maintain their shape.
- Create a glossy chocolate coating by melting the remaining chocolate chips with vegetable shortening until perfectly smooth.
- Carefully dip each frozen candy piece into the melted chocolate, ensuring complete and even coverage.
- Transfer the chocolate-coated candies to a clean parchment-lined tray and refrigerate for one hour to set the chocolate completely.
- Once the chocolate has hardened, retrieve the candies and serve at room temperature for a creamy, indulgent treat.
Notes
- Use room temperature Cool Whip for smoother mixing and easier blending with melted chocolate.
- Choose high-quality milk chocolate chips for richer, more decadent flavor profile.
- Prevent chocolate from seizing by melting slowly and stirring consistently during microwave intervals.
- Line pan with parchment paper with slight overhang for easier removal and clean cutting of candy pieces.
- For dairy-free version, substitute Cool Whip with coconut whipped cream and use dairy-free chocolate chips.
- Keep candy stored in airtight container in freezer for up to 2 weeks to maintain texture and freshness.
- Use vegetable shortening sparingly when coating to ensure smooth chocolate shell without excess greasiness.
- Test chocolate temperature before coating to prevent candy from melting during dipping process.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 253
- Sugar: 18 g
- Sodium: 16 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg