Can I use homemade whipped cream instead of Cool Whip?

Yes, but your texture will be slightly different. Cool Whip has stabilizers that help maintain that perfect candy consistency, while fresh whipped cream may make softer candies.

Why is my chocolate coating too thick?

This usually happens when the chocolate gets too hot or you need more shortening. Add an extra teaspoon of shortening and stir gently to thin it out.

How long do these keep at room temperature?

Because of the Cool Whip, these should be refrigerated. They'll hold at room temperature for about 2 hours, making them perfect for parties, but should be stored cold afterward.

Can I make these without shortening?

You can, but the coating won't be as smooth or glossy. The shortening helps create that professional candy coating that snaps when you bite it.

Cool Whip Candy – The 3 Easiest Ingredients That Create Pure Magic

Name: Cool Whip Candy
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1 cup milk chocolate chips (divided – use 3/4 cup for filling, 1/4 cup for coating) 1 cup Cool Whip, thawed 2 tablespoons vegetable shortening

Description

These 3-ingredient Cool Whip candy squares taste just like your favorite candy bar! With a fluffy, mousse-like center and glossy chocolate coating, they’re perfect for beginners and ready in just 30 minutes.

Ingredients

Scale

1 cup milk chocolate chips (divided – use 3/4 cup for filling, 1/4 cup for coating) 1 cup Cool Whip, thawed 2 tablespoons vegetable shortening

Cook Mode Prevent your screen from going dark

Instructions

Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal. Melt 3/4 cup chocolate chips in microwave-safe bowl at 50% power in 30-second intervals, stirring between each until smooth. Let melted chocolate cool for 2 minutes, then gently fold in Cool Whip until uniform and fluffy. Spread mixture evenly in prepared pan and freeze for 15 minutes to firm up. Remove from freezer and cut into 1-inch squares, place on parchment-lined baking sheet. Return cut pieces to freezer for another 10 minutes while preparing coating. Melt remaining 1/4 cup chocolate chips with shortening using same microwave method until smooth. Using a fork, dip each frozen candy piece in melted chocolate coating, letting excess drip off. Place coated candies on parchment paper and let set at room temperature for 10 minutes. Store in refrigerator in airtight container for up to one week.

Notes

For best results, keep candy pieces frozen until ready to dip – this prevents them from falling apart. Never add water to melted chocolate as it will seize and become unusable. Substitute dark chocolate chips for richer flavor or white chocolate for sweeter taste. Recipe doubles easily – use 9×13 pan and increase freezing time by 5 minutes. Can be made 3 days ahead – flavors actually improve after 24 hours.

Prep Time: 10
Cook Time: 5
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 85
Sugar: 7g
Sodium: 15mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 2mg