This cool whip candy is a delicious and insanely easy holiday candy recipe that you need to try ASAP! It will remind you of the 3-musketeers bar with its insanely fluffy center, and that dark chocolate coating. Plus if you cut them small enough, they make for the perfect bonbons. Try them this holiday season and share some with your loved ones!
Since you are here and love candy-inspired recipe, check out these Rolo Pretzel Turtles, this Christmas Peanut Pretzel M&M’s Bark Recipe.
This is the best cool whip candy recipe
The holiday season is so hectic that’s why anything super easy has a special place in my heart.
For example, this no-bake 3-musketeer copycat version has to always be on my holiday gift boxes because it looks impressive yet is so easy to make and requires only a handful of ingredients.
The best part about this sweet little treat has to be that they’ll take your taste buds on a ride! Between the chocolate mousse filling and the cracking outer chocolate layer, you will be obsessed!
Ingredients for this cool whip candy recipe
Here are the ingredients you will need to make this simple recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Milk Chocolate Chips: These will be melted and mixed with the cool whip to create that fluffy interior of our candies.
- Cool Whip: A light, airy whipped topping that creates a fluffy, chocolate mousse-like mixture.
- Dark Chocolate : This is used for the coating of our candies. The most important thing to keep in mind is that using good quality chocolate will yield the best tasting and coated little candies. So pick accordingly.
How to make homemade cool whip candy
This is how you can make this 3-musketeers candy. Make sure to scroll down to the recipe card for the full step-by-step instructions!
- Melt milk chocolate chips in a large mixing bowl. I did it in the microwave but feel free to use a double boiler.
- Allow the melted chocolate cool down completely. Give it at least 8-10 minutes so that it doesn’t melt our cool whip.
- Fold in the thawed whipped topping then pour the mixture into a parchment lines straight-sided square baking dish.
- Freeze for 30 minutes then slice remove from the pan and place on a cutting board.
- Slice the cool whip candy filling, then freeze for another 30 minutes on a larger baking pan so that they don’t touch.
- Now melt the dark chocolate in a microwave-safe bowl and dip the candies in there, allowing the excess chocolate to drip off.
- Place back on a parchment lined baking sheet and repeat the process until you are done.
- For best results chill again in the freezer until set before serving.
Why do you need to make this recipe?
- This recipe doesn’t require any special equipment, just a microwave safe bowl, a baking pan, and a chocolate dipping fork!
- A batch of this cool whip candy is both super easy to make and also budget friendly. Great if you need to make large amount of holiday treats for gifting!
- No candy thermometer required for this delicious chocolate candy recipe!
- This allows you to recreate your favorite candy bars at home!
Frequently Asked Questions – FAQ
How do I store this batch of cool whip candy?
Make sure that you store these candies in an airtight container or freezer bag in the freezer. They taste best cold, plus they will not melt and make a mess this way!
Can I use any type of chocolate for the coating?
You sure can! You can use white chocolate chips, milk chocolate chips, dark chocolate chips, or semi-sweet chocolate based on your preference. Just make sure that you melt it properly before coating your homemade candy
How do I melt chocolate for Coating?
Melt the chocolate in a microwave safe bowl in 30 second intervals. Stirring in between each one. You can also use a double boiler to melt it evenly. Just make sure that the hot water isn’t touching the bottom of your bowl to keep the chocolate from burning and seizing.
Can I add any flavors or mix-ins to the filling?
Of course! I love adding crushed nuts or little mini chocolate chips to the filling to add a fun texture to these sweet little chocolate melts.
Another popular flavoring addition especially around the holidays is peppermint extract. Start slowly and adjust that amount to fit your likings.
Is there another coating I could use?
I love using melted dark chocolate because it is a great contrasting flavor but you could also use chocolate almond bark coating or even your favorite melting wafers!
Can I substitute cool whip with a different ingredient?
Yes! The good news is that if you don’t have cool whip on hand, use whipper cream (whipped to stiff peaks) or a non-dairy whipper topping instead. That might affect the texture slightly but it will still be just as delicious.
Easy Cool Whip Candy Recipe
3 Ingredient Cool Whip Candies – 3 musketeers copycat recipe.
Ingredients
- 24 oz milk chocolate chips
- 8 oz Cool Whip thawed
- 24 oz dark chocolate chopped
- festive sprinkles
Instructions
- Microwave chocolate chips for 1 minute; stir and continue in 30-second intervals until melted. Cool to room temperature (about 10-15 minutes).24 oz milk chocolate chips
- Line an 8×8-inch baking dish with parchment. Fold melted chocolate into Cool Whip and spread evenly.8 oz Cool Whip
- Freeze for 30 minutes, cut into 36 squares, transfer to a parchment-lined baking sheet and freeze again for 30 minutes.
- Melt dark chocolate wafers as instructed on the packaging. Dip each square using a chocolate dipping fork and place on a parchment-lined sheet to harden. If you want to top your candies with sprinkles now is the time to do so.24 oz dark chocolate, festive sprinkles
- Store in the freezer until ready to serve. Enjoy!
Nutrition
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lauralee
HELP. What did i do wrong ? i did use sugar free cool
whip. and tried use less chocolate chips. i wanted it more nugget like less chocolate. i got like tan cram with lil pieces chocolate i know liquid when added ?? was oil
whip too cold ?
Chahinez
It sounds like a few things might have affected the texture! Using sugar-free Cool Whip can sometimes change the consistency since it has different stabilizers. Also, reducing the amount of chocolate chips could have made the mixture softer. If your Cool Whip was too cold, it might not have mixed as smoothly, or if the chocolate was too warm, it could have caused separation. Try letting the Cool Whip sit out for a few minutes before mixing and using the full amount of chocolate for better structure. I would stick to the ingredients I shared in the recipe because that’s whay I know works best, changing amounts and types of ingredients can result in something completely that doens’t always work. Hope that helps!