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Cool Whip Candy

Review Recipe
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.
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Table of Contents
  1. Cool Whip Candy Ingredients
  2. How to Make This Cool Whip Candy Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This Cool Whip candy is sure to tantalize your taste buds with its sweet and creamy goodness. With just three ingredients, you can make these tasty treats with a rich chocolate coating and fluffy center.

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

Cool Whip Candy Ingredients

Cool Whip Candy raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE: You can substitute milk chocolate bars instead of the semi-sweet baking bars; however, I would not use bittersweet or unsweetened chocolate. You can also substitute semi-sweet chocolate chips, but be careful when melting them, as they can sometimes overheat and seize up during the melting process, making them unusable. Choose a good quality chocolate baking bar (such as the Ghirardelli baking bars I used in this recipe), as they melt and taste much better than most generic brands.

COOL WHIP: You can use the Cool Whip brand or a store brand of whipped topping for this easy dessert treat. You can even 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 (the Ghirardelli brand is found in most grocery stores in the baking aisle) in either milk, semi-sweet, or dark chocolate as a substitute for the chocolate almond bark. The melting wafers are just as easy to use (follow the melting instructions on the packaging) as the chocolate almond bark. 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

STEP ONE: Line an 8×8-inch, straight-sided square baking dish 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.

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 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 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: Using a handheld electric mixer on medium speed, beat the chocolate and whipped topping for 1 to 2 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.

candy filling spread on the baking dish

STEP SEVEN: Place the pan into the freezer for 1 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 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. 

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 1 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.

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

Storage

IN THE FRIDGE: Store this three-ingredient candy in an airtight container in the refrigerator for up to 2 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

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 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.

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

Cool Whip Candy

5 from 1 vote
This Cool Whip candy tastes just like a sweet candy bar and only needs three ingredients to make a delicious batch.
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 36

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

Calories: 179kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.4mg | Sodium: 12mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8IU | Calcium: 11mg | Iron: 1mg
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