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Cool Whip Candy

The easiest candy you’ll ever make — you just need a microwave and 3 ingredients!

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I know that candy making can seem daunting, what with the special thermometer and precise techniques and temperature points. But what if it didn’t have to be that way? What if there’s a candy that’s so easy to craft in your own kitchen that you only need three ingredients and a microwave? What if you didn’t need any special equipment or candy-making know-how? Guess what? You don’t. You just need this recipe for Cool Whip Candy. (And if you like Three Musketeers, buckle up, because this candy is basically a copycat version.)

Three ingredients seems too good to be true, but it’s the real deal. You only need Cool Whip, milk chocolate chips, and dark chocolate melting wafers to make this candy. You need two kinds of chocolate for because you need one for the filling and one for the coating and it’s nice to have a little bit of flavor variation between milk and dark.

You’ll first melt those chocolate chips in the microwave until they’re smooth and creamy…

… but then let them cool to room temp before you add in the whipped topping.

This part will take a bit of patience. You want to fold the whipped topping and the chocolate together until they’re combined, but the chocolate will seize up a bit at the contact with the colder Cool Whip. That’s okay. You might not get it perfectly smooth, it might seem a little lumpy, but it’s not going to matter in the end, and you don’t want to eliminate all the air in the whipped topping.

Then you’ll press that mixture into a baking dish lined with parchment paper. It’s pretty sticky but you want to do your best to smooth out the top. I found that a combination of a rubber spatula and offset spatula worked well.

You’ll want to chill that pan of chocolate goodness in the freezer for a half an hour. This gives the mixture enough time to harden to being sliceable, which is the next step. Cut it into cubes…

… and then place them on a baking sheet to head back into the freezer for another half an hour. I know, again? But it’s important for the cubes to set up before you dip them in the final coating, which is what you’re working on next.

While the chocolates are still in the freezer, melt the chocolate wafers however the package tells you to do it and then dip the squares into it, shaking off the excess gently.

A fork is a great tool here. A second fork can help you slide them right onto a baking sheet without damaging the coating too much.

That final coating should harden pretty quickly and you only need to pop these back into the freezer if you’re not going to eat them right away. (That’s where they should be stored.)

Who knew candy could be so easy? The interior of these is similar to a Three Musketeers bar with a sweet chocolate flavor but a texture that’s just a little chewy but light and airy. And all it took was three ingredients!

Yield 36 candies

10m prep time

5m cook time

1h inactive

Rated 4.6 out of 5
Rated by 89 reviewers

Allergens: Milk

When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 2 (11 oz each) packages milk chocolate chips
  • 1 (8 oz) tub Cool Whip, thawed
  • 24 oz dark chocolate melting wafers
  1. In a microwave-safe bowl, microwave the chocolate chips for 1 minute. Stir and heat again in 30 second intervals until melted, stirring in between. Let cool to room temperature, about 15 minutes.
  2. Line an 8x8-inch baking dish with parchment paper. Set aside.
  3. In a mixing bowl, gently fold the room temperature melted chocolate into the Cool Whip. Pour into prepared baking dish and spread out evenly with a rubber spatula.
  4. Place in freezer for 30 minutes. Remove and cut into 36 squares. Place squares on a parchment paper lined baking sheet and return to freezer once more for 30 minutes.
  5. Melt dark chocolate according to package instructions. Remove chocolate squares from freezer and dip in the melted chocolate to coat. (Using a fork works well.)
  6. Place on parchment paper lined baking sheet and let harden.
  7. Store in freezer until ready to serve. Enjoy!