Last Christmas, my granddaughter came over to help me set up our little candy station in the kitchen. We had twinkling lights strung along the counter, soft carols humming from the radio, and the scent of melting chocolate filling every corner. She’s eight and loves any recipe that involves “licking the spoon,” as she says. That day, I wanted to make something simple yet magical, something she could proudly take home to show her parents.
So, we tried making Cool Whip Candy for the first time. The moment we folded that airy Cool Whip into the glossy melted chocolate, her eyes widened. It looked like chocolate mousse but transformed into these soft, fudgy bites after freezing.
We couldn’t wait the full hour, it took all my grandma patience to convince her to hold off. When we finally dipped the frozen squares into a second coat of melted chocolate, they looked like candy shop treasures.
Later, as the candies chilled, we sat by the window watching snowflakes fall and talked about how fun it would be to start a family “Candy Day” every December. That memory stuck with me. Now, I make these melt-in-your-mouth Cool Whip Candies not just for holidays but anytime I want a taste of that sweet, simple joy.
Short Description
Cool Whip Candy is a creamy, chocolatey frozen treat with a soft, mousse-like center coated in a crisp chocolate shell. It’s easy to make, no-bake, and perfect for gifting or keeping in the freezer for when you need a little something sweet.
Key Ingredients
- 8 oz Cool Whip, thawed
- 24 oz (about 6 cups) milk chocolate chips, divided
- 1½ tbsp vegetable shortening
Tools Needed
- Microwave-safe bowl
- Mixing bowl
- Rubber spatula
- 8-inch square baking pan
- Parchment paper
- Sharp knife
- Fork or dipping tool
Cooking Instructions
Step 1: Melt the Chocolate Base
Line an 8-inch square pan with parchment, leaving some overhang for easy lifting. In a microwave-safe bowl, melt 14 oz (3½ cups) of chocolate chips in 30-second intervals, stirring after each round until smooth and glossy.
Step 2: Fold in Cool Whip
Let the chocolate cool slightly, then gently fold in the thawed Cool Whip. The mixture will look light and mousse-like. Spread it evenly in the prepared pan and smooth the top.
Step 3: First Freeze
Place the pan in the freezer for 1 hour, or until the candy is firm to the touch.
Step 4: Cut the Candy
Lift the chilled mixture out using the parchment overhang. Cut into 16 squares, then slice each square diagonally to create 32 small bars. Return them to the freezer for another 2 hours until solid.
Step 5: Coat in Chocolate
Melt the remaining 10 oz (2½ cups) of chocolate chips with vegetable shortening, stirring until silky and smooth. Using a fork, dip each frozen bar into the chocolate, let excess drip off, and place them on a parchment-lined tray.
Step 6: Final Freeze
Freeze the coated bars for 2 more hours, or until the chocolate shell hardens. Enjoy straight from the fridge or freezer for a delightful crunch and creamy bite.
Troubleshooting Tip:
If the chocolate thickens while dipping, microwave it again for 10–15 seconds and stir until smooth.
Why You’ll Love This Recipe
Quick & Easy: No baking required—just mix, freeze, dip, and chill.
Decadent Texture: A creamy mousse center surrounded by a crisp chocolate shell.
Kid-Friendly: Simple steps make it perfect for cooking with children.
Make-Ahead Treat: Ideal for freezing ahead for holidays or parties.
Customizable: Add crushed nuts, sprinkles, or drizzle white chocolate on top for flair.
Mistakes to Avoid & Solutions
Chocolate Too Hot: If you add Cool Whip to overly hot chocolate, it will melt and separate. Let the chocolate cool slightly before folding.
Soft Candy: Not freezing long enough before cutting can cause messy edges. Make sure it’s fully firm before slicing.
Uneven Coating: Work in small batches to keep chocolate smooth and candies cold for dipping.
Overmixing Cool Whip: Stir gently to keep that light texture—overmixing deflates the candy base.
Skipping Shortening: Without shortening, the chocolate can harden too quickly or appear streaky.
Serving and Pairing Suggestions
Serve these candies on a dessert platter alongside truffles or fudge.
Pair with a cup of coffee, hot cocoa, or even peppermint tea.
Wrap them in candy boxes or small treat bags for gifting.
Try serving them slightly thawed for a softer, creamier bite.
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: For longer storage, keep in the freezer for up to 1 month.
Thawing: Let them sit at room temperature for 5–10 minutes before serving for the best texture.
Avoid Reheating: These candies are meant to be enjoyed chilled—warming will melt the coating.
FAQs
1. Can I use dark or semi-sweet chocolate instead of milk chocolate?
Yes! Dark chocolate gives a richer, less sweet flavor that pairs beautifully with the Cool Whip.
2. Can I use whipped cream instead of Cool Whip?
Not recommended. Whipped cream doesn’t hold up the same when frozen—it tends to separate.
3. How do I prevent fingerprints on the chocolate coating?
Use gloves or handle the candies with parchment paper once chilled.
4. Can I add flavorings to the filling?
Absolutely. Try a teaspoon of peppermint, almond, or orange extract for a fun twist.
5. My chocolate cracked when dipping—what happened?
It likely cooled too much or the bars were too frozen. Let the chocolate rest a minute before dipping again.
Tips & Tricks
Always thaw Cool Whip in the fridge, not on the counter.
Use high-quality chocolate chips for smoother melting and better taste.
A fork works best for dipping, it lets excess chocolate drip off cleanly.
Add crushed candy canes or sea salt before freezing for extra flair.
To make slicing easier, run your knife under hot water, then dry before cutting.
Recipe Variations
Mint Chocolate Cool Whip Candy: Add ½ teaspoon peppermint extract to the filling and sprinkle crushed candy canes on top before freezing.
Peanut Butter Twist: Swirl in ¼ cup peanut butter with the Cool Whip for a nutty touch.
White Chocolate Dream: Use white chocolate chips for both layers and add a dash of vanilla for a soft, creamy flavor.
Coffee Delight: Mix in 1 teaspoon instant espresso powder to the melted chocolate for a mocha note.
Nutty Crunch: Stir in finely chopped pecans or almonds before freezing for added texture.
Final Thoughts
When I pull out a tray of Cool Whip Candy from the freezer, it feels like uncovering a bit of holiday cheer—no matter what month it is. The sound of that first chocolate crack followed by the creamy, cloud-like center never fails to make me smile.
I think of my granddaughter each time I make them, remembering her sticky fingers and pure excitement over “real candy.” These treats remind me how joy can come from something as simple as chocolate and Cool Whip shared between generations.
They’re sweet, nostalgic, and wonderfully simple—the kind of candy that doesn’t ask much of you but gives back in comfort and smiles. And that, to me, is what the best recipes are all about.
Cool Whip Candy
Ingredients
- 8 oz Cool Whip thawed
- 24 oz about 6 cups milk chocolate chips, divided
- 1½ tbsp vegetable shortening
Instructions
- Line an 8-inch pan with parchment, leaving an overhang. Melt 14 oz of chocolate chips in 30-second intervals, stirring until smooth.
- Let cool slightly, then fold in thawed Cool Whip until light and mousse-like. Spread evenly in the pan and freeze for 1 hour until firm.
- Lift out and cut into 16 squares, then slice each diagonally for 32 bars. Freeze for 2 more hours until solid.
- Melt the remaining 10 oz of chocolate chips with a little shortening until smooth.
- Dip each frozen bar, let excess drip off, and place on parchment. Freeze again for 2 hours until the coating hardens. Serve chilled for a crunchy, creamy treat.
