Cool Whip Candyrn

Name: Cool Whip Candy
Prep time: 10 min
Total time: 70 min
Ingredients: 12 ounces semi-sweet baking bars, (broken into small pieces); 8 ounces tub frozen whipped topping, (thawed); 24 ounces chocolate almond bark, (also known as candy coating)

a close up shot of a Cool Whip Candy with a bite taken out of it

This Cool Whip candy tastes just like a sweet candy bar and only needs three ingredients to make a delicious batch.

Jump to Recipe

Table of Contents

Let’s Dish: About This Recipe
Cool Whip Candy Ingredients
Substitutions And Additions
How To Make This Cool Whip Candy Recipe
How To Serve
Storing This Cool Whip Chocolate
Why We Love This Recipe
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

If you love the light, airy texture of a 3 Musketeers bar, you’re going to love this homemade version. Cool Whip candy mimics that same nougat center, offering a melt-in-your-mouth experience. The taste is a perfect mix of creamy and chocolaty. And, with just 3 ingredients, you’ll have a foolproof recipe for professional-quality chocolates without any fuss.

a close up shot of a bunch of Cool Whip Candy stacked on top of each other and one split in half

Let’s Dish: About This Recipe

Main Ingredients: Semi-sweet baking bars, whipped topping, chocolate almond bark.
Quick Steps: Melt chocolate, mix with Cool Whip, freeze, slice, coat with almond bark, and refrigerate.
Total Time & Yield: 1 hour 10 minutes; 36 pieces.

Why This Recipe

This Cool Whip candy recipe stands out because it uses just three simple ingredients while still delivering a delicious homemade treat that mimics the texture and flavor of a 3 Musketeers bar.

Unlike some versions that may use complicated steps or additional additives, this recipe is straightforward.

The key difference is in the coating – using chocolate almond bark ensures a smooth, even finish that’s easy to work with and hardens beautifully.

Plus, the our freezing step ensures that every bite has a satisfying crunch before you reach the fluffy center.

Because this recipe is fast to prepare yet tastes like you spent hours in the kitchen, it’s ideal for holiday treats or quick, last-minute gifts.

Cool Whip Candy Ingredients

Cool Whip Candy raw ingredients that are labeled

Cool Whip candy tastes like a fluffy, creamy dream come true. With an exquisitely smooth texture, it melts in your mouth with each bite.

The outer layer of chocolate is smooth and velvety, giving way to a light, fluffy, and creamy inner filling.

To make these decadent confections, you’ll need:

12 ounces of semi-sweet baking bars, broken into small pieces
8-ounce tub of frozen whipped topping, thawed
24 ounces of chocolate almond bark (also known as candy coating)

Substitutions And Additions

CHOCOLATE: You can substitute milk chocolate bars instead of semi-sweet baking bars; however, I would not use bittersweet or unsweetened chocolate.

You can also substitute semi-sweet chocolate chips. Be careful when melting them, as they can sometimes overheat and seize up during the melting process. This can make them unstable.

Choose a good quality chocolate baking bar as they melt and taste much better than most generic brands. I used the Ghirardelli baking bars in this recipe.

COOL WHIP: You can use the Cool Whip brand or a store brand of whipped topping for this easy dessert treat.

You can substitute the original for extra creamy if you want these candies to be a little richer. You just want to be sure it is completely thawed before using it.

ALMOND BARK: You can use a good quality chocolate melting wafer in either milk, semi-sweet, or dark chocolate as a substitute for the chocolate almond bark. The Ghirardelli brand is found in most grocery stores in the baking aisle.

The melting wafers are just as easy to use as the chocolate almond bark. Be sure to follow the melting instructions on the packaging.

This gives you a couple of extra options for the level of light to dark chocolate flavors you prefer.

How To Make This Cool Whip Candy Recipe

With only three ingredients, you can’t go wrong with making this chocolatey treat.

The Cool Whip and melted semi-sweet baking bars are combined and spread into the pan before being chilled in the freezer until hardened.

Once the mixture comes out of the freezer, slice it into squares before dipping it in chocolate almond bark. Easy, right?

Follow our step-by-step instructions below, and you’ll have an irresistible candy in no time!

STEP ONE: Line an 8×8-inch, straight-sided square baking dish with a piece of parchment paper.

Be sure to leave some parchment paper overhanging the edges of the pan. This will make it easier to remove the candy from the pan after making.

STEP TWO: Line a large baking sheet with a piece of parchment paper. Set aside.

STEP THREE: Add the broken pieces of semi-sweet baking bars to a large bowl. Microwave on high for one minute, stir, and heat for an additional 30 seconds.

Keep heating in 30-second intervals until melted and smooth.

Be sure to stir between heating times. You can also melt according to the package directions.

OUR RECIPE DEVELOPER SAYS

If you don’t want to melt the chocolate in the microwave, you can use a double boiler instead.

STEP FOUR: Add the thawed whipped topping to the bowl of melted semi-sweet chocolate.

chocolate and whipped topping blended in a bowl

STEP FIVE: Use a handheld electric mixer on medium speed. Beat the chocolate and whipped topping for one to two minutes or until thoroughly combined and smooth.

STEP SIX: Scoop the mixture into the prepared pan. Using a small offset spatula, smooth the top of the candy filling to ensure you have a nice, even layer.

Fold the overhanging parchment paper over the top of the candy filling.

PRO TIP:

Using a handheld mixer makes blending the melted chocolate and whipped topping easy. However, a whisk or silicone mixing spatula will do the job just as well.

Getting the mixture fully incorporated may take a couple of extra minutes.

Regardless of your method, you will want to scrape the bottom and sides of the bowl to ensure you got all the melted chocolate completely incorporated.

STEP SEVEN: Place the pan into the freezer for one hour to chill the Cool Whip candy filling.

STEP EIGHT: Once the candy filling has firmed up, you can remove it from the freezer.

Using the overhanging sides of parchment paper, gently lift the candy filling out of the pan onto a cutting board.

STEP NINE: Using a very sharp knife, slice the candy filling into six strips. They will be approximately 1½-inch x 8-inch.

Cut each of those long strips in half, then each half into three pieces. You should have a total of 36 squares.

PRO TIP:

You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.

long strips cut in half then cut into three pieces on a wooden board

STEP TEN: Once you have cut your Cool Whip candy, you will want to place it back into the freezer to stay cold while you melt your chocolate almond bark coating.

STEP ELEVEN: To melt your chocolate almond bark coating, place it into a microwave-safe bowl and heat it on high for one minute.

Stir, then heat in 30-second intervals until the chocolate is fully melted and smooth.

STEP TWELVE: Using a fork, dip and coat one piece of Cool Whip candy, allowing any excess chocolate to drip off the bottom.

You can gently tap your fork on the side of the bowl to allow the chocolate coating to drip evenly over the sides of the candy.

cool whip candy dipped in a bowl of melted chocolate

STEP THIRTEEN: Place the chocolate-coated Cool Whip candy onto the parchment paper-lined baking sheet.

You can use a second fork or a toothpick to gently slide the candy off the fork and onto the parchment. Repeat until all the Cool Whip candy has been coated.

chocolate coated cool whip candy placed onto a parchment paper lined baking sheet

STEP FOURTEEN: Place the baking sheet of Cool Whip candy into the refrigerator for 15 minutes to allow the chocolate coating to firm up before serving.

How To Serve

This delicious confection makes a fun treat, especially around the holidays. Make a batch of Cool Whip candy to give as a gift, along with our homemade peanut butter cups and Martha Washington candy.

You could combine the chocolate Cool Whip candy with homemade marshmallows and a steaming mug of hot chocolate for a sinful after-dinner snack.

Alternatively, any fresh fruit can be used to create a delightful flavor combination that everyone will love – think kiwi and raspberry alongside the smooth texture of the chocolate!

Our peanut brittle and peppermint bark are two more easy candy recipes that you can make from scratch right at home.

MORE COOL WHIP RECIPES

Cookie Recipes

Cool Whip Cookies

Pie Recipes

Strawberry Cool Whip Pie

Storing This Cool Whip Chocolate

Let’s walk through the best methods for making ahead, storing in the fridge, and even freezing this irresistible treat.

MAKE AHEAD: You’ll be pleased to know that Cool Whip candy can be made ahead, making it a fantastic option for planning ahead for special occasions or whenever you’re craving a sweet treat.

To make ahead, simply follow the recipe as usual, and once your candy has set, transfer it to an airtight container.

Keep it at room temperature or store it in the fridge, and it will maintain its heavenly taste for up to three to four days.

IN THE FRIDGE: Store this three-ingredient candy in an airtight container in the refrigerator for up to two weeks.

IN THE FREEZER: You can also freeze these sweet snacks tightly wrapped for up to 30 days.

a close up shot of a bunch of Cool Whip Candy stacked on top of each other

Why We Love This Recipe

KID FRIENDLY: This recipe is a fun and family-friendly activity. Kids can get involved in the kitchen by helping mix the ingredients, shape the candies, and choose their favorite toppings.

QUICK SET TIME: Unlike traditional candies that require hours of cooling or chilling, this Cool Whip Candy sets relatively quickly in the refrigerator.

This sweet treat is so creamy and decadent that you won’t be able to stop at just one. Once you sink your teeth into these delightful Cool Whip candy confections, you will be hooked. Make sure to add these to your holiday baking.

FREQUENTLY ASKED QUESTIONS

How do you store Cool Whip candy?

This homemade candy can be kept in the fridge or the freezer when you are not enjoying them. They taste great chilled!

How long will Cool Whip candy keep?

This easy recipe will keep in the fridge for up to two weeks or in the freezer for up to a month.

Can I use real whipped cream instead of Cool Whip in this recipe?

Stabilized whipped cream (Cool Whip) is very different from fresh or canned whipped cream, and this recipe won’t work with either of those options.

More Recipes You’ll Love

Cool Whip Candy

5 from 3 votes

This Cool Whip candy tastes just like a sweet candy bar and only needs three ingredients to make a delicious batch.

Prep Time 10

Total Time 1 10

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

12 ounces semi-sweet baking bars, broken into small pieces
8 ounces tub frozen whipped topping, thawed
24 ounces chocolate almond bark, also known as candy coating

Instructions

Line an 8×8-inch, straight-sided baking pan with a piece of parchment paper. Be sure to leave enough of the parchment paper overhanging the edges of the pan to be able to fold it back over the top of the mixture while chilling and to make removal easier.
Line a large baking sheet with a piece of parchment paper. Set aside.
Add the broken pieces of semi-sweet baking bars to a large mixing bowl. Microwave on high for 1 minute, stir and heat for an additional 30 seconds. Keep heating in 30-second intervals until melted and smooth. Be sure to stir between heating times. You can also melt according to package directions.
To the bowl of melted semi-sweet chocolate, add the thawed whipped topping.
Using a handheld mixer on medium speed, beat the chocolate and whipped topping for 1 to 2 minutes or until thoroughly combined and smooth.
Scoop the mixture into the prepared pan. Using a small offset spatula, smooth the top of the candy filling to ensure that you have a nice even layer. Fold the overhanging parchment paper over the top of the candy filling.
Place the pan into the freezer for 1 hour to chill the Cool Whip candy filling.
Once the candy filling has firmed up, you can remove it from the freezer. Using the overhanging sides of parchment paper, gently lift the candy filling out of the pan.
Using a very sharp knife, slice the candy filling into 6 (approximately 1½-inch x 8-inch) strips. Cut each of those long strips in half, then each half into three pieces. You should have a total of 36 squares. Note: You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.
Once you have cut your Cool Whip candy, you will want to place it back into the freezer to stay cold while you melt your chocolate almond bark coating.
To melt your chocolate almond bark coating, you will place it into a microwave-safe bowl and heat it on high for 1 minute. Stir, then heat in 30-second intervals until the chocolate is fully melted and smooth.
Using a fork, dip, and coat one piece of Cool Whip candy, allowing any excess to drip off the bottom. You can gently tap your fork on the side of the bowl to allow the chocolate coating to drip evenly over the sides of the candy.
Place the chocolate-coated Cool Whip candy onto the parchment paper-lined baking sheet. You can use a second fork or a toothpick to gently slide the candy off the fork and onto the parchment. Repeat until all the Cool Whip candy has been coated.
Place the baking sheet of Cool Whip candy into the refrigerator for 15 minutes to allow the chocolate coating to firm up before serving.

Notes

If you don’t want to melt the chocolate in the microwave, you can use a double boiler instead.
Using a handheld mixer makes blending the melted chocolate and whipped topping easy. However, a whisk or silicone mixing spatula will do the job just as well. Getting the mixture fully incorporated may take a couple of extra minutes. Regardless of your method, you will want to scrape the bottom and sides of the bowl to ensure you got all the melted chocolate completely incorporated.
You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Even More Recipes You’ll Love

Dinner Recipes

Dessert Recipes

Cake Recipes

Dog Treats

Appetizers and Side Dishes

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer

Cool Whip Candy