Introduction

These 3 Ingredient Cool Whip Candies are a simple, delicious treat perfect for any occasion. Combining creamy whipped topping with rich chocolates, they deliver a delightful texture and flavor with minimal effort.

The image shows several small square chocolates with a smooth, dark brown outer layer of chocolate coating. One chocolate is cut in half and placed on top, revealing a thick, dense, and slightly crumbly inner filling that is a lighter brown color than the outer shell. The chocolates are resting on each other, all within a white plate on a white marbled surface. The light softens the shiny, smooth texture of the dark chocolate coating. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz milk chocolate chips
8 oz Cool Whip (thawed)
24 oz dark chocolate (chopped)
Festive sprinkles (optional)

Instructions

Step 1: Microwave the milk chocolate chips for 1 minute; stir well, then continue microwaving in 30-second intervals, stirring after each, until completely melted. Let the chocolate cool to room temperature, about 10–15 minutes.
Step 2: Line an 8×8-inch baking dish with parchment paper. Gently fold the melted milk chocolate into the thawed Cool Whip until evenly combined. Spread the mixture evenly in the prepared dish.
Step 3: Freeze the mixture for 30 minutes, then cut it into 36 squares. Transfer the squares onto a parchment-lined baking sheet and freeze for another 30 minutes.
Step 4: Melt the dark chocolate according to the package instructions. Using a chocolate dipping fork, dip each chilled square into the melted dark chocolate, making sure it is fully coated. Place the dipped candies on a parchment-lined sheet to harden. Add festive sprinkles on top before the chocolate sets, if desired.
Step 5: Store the candies in the freezer until ready to serve. Enjoy your cool, creamy treats!

Tips & Variations

Use semi-sweet chocolate chips instead of milk chocolate for a less sweet option.
For easier dipping, ensure the candies are fully frozen before coating with chocolate.
Add a pinch of sea salt on top after dipping to enhance the chocolate flavor.
Try decorating with crushed nuts or shredded coconut instead of sprinkles for a different texture.

Storage

Keep the candies stored in an airtight container in the freezer for up to two weeks. When ready to eat, remove from the freezer and let sit at room temperature for a few minutes before serving to soften slightly. Do not store at room temperature as the Cool Whip centers will melt.

How to Serve

The image shows several small square chocolate treats covered in a smooth, dark brown chocolate layer. One treat is bitten, revealing a dense, crumbly chocolate inside that is lighter brown in color. The chocolate coating on each treat is decorated with small red, green, and white festive sprinkles scattered on top, with white sprinkles shaped like little snowflakes. The treats are close together on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whipped cream instead of Cool Whip?

Whipped cream doesn’t hold its texture as well when frozen, so Cool Whip is preferred for this recipe to maintain the candies’ structure and creaminess.

Is it necessary to use two types of chocolate?

The two chocolates provide different textures and flavors—the milk chocolate mixed inside gives creaminess, while the dark chocolate coating adds a firm shell and a slightly bitter contrast. You could use one type, but the combination is traditional and delicious.

3 Ingredient Cool Whip Candies Recipe

Print Recipe

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These 3 Ingredient Cool Whip Candies are a quick and delightful no-bake treat combining creamy whipped topping and rich milk and dark chocolate. Perfect for festive occasions or an easy homemade sweet snack that requires minimal ingredients and effort.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 20 minutes
Yield: 36 candies 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Chocolate Mixture

24 oz milk chocolate chips
8 oz Cool Whip (thawed)

Coating and Decoration

24 oz dark chocolate (chopped)
Festive sprinkles (optional)

Instructions

Melt Milk Chocolate: Microwave the 24 oz of milk chocolate chips for 1 minute. Stir well, then continue microwaving in 30-second intervals until fully melted. Allow the melted chocolate to cool to room temperature, approximately 10-15 minutes.
Combine with Cool Whip: Line an 8×8-inch baking dish with parchment paper. Fold the cooled melted milk chocolate carefully into the 8 oz of thawed Cool Whip until fully blended. Spread this mixture evenly in the lined baking dish.
Freeze and Cut: Place the baking dish in the freezer for 30 minutes. Remove and cut the chilled chocolate-Cool Whip mixture into 36 small squares. Transfer these squares onto a parchment-lined baking sheet and freeze again for an additional 30 minutes to firm up.
Melt Dark Chocolate and Dip Candies: Melt the 24 oz dark chocolate wafers according to package instructions. Using a chocolate dipping fork or similar tool, dip each chilled square fully in the melted dark chocolate. Place dipped candies on a parchment-lined baking sheet to allow the chocolate to harden. If desired, sprinkle festive sprinkles on top immediately before the coating sets.
Store and Serve: Keep the finished candies stored in the freezer until ready to serve. Enjoy these cool, creamy, and chocolatey treats straight from the freezer for best texture.

Notes

Ensure the Cool Whip is fully thawed for easier mixing.
Use parchment paper to prevent sticking and aid easy removal.
Freezing between steps helps maintain shape and texture for smooth dipping.
Dark chocolate coating can be substituted with white chocolate or flavored melts.
Sprinkles add a festive touch but can be omitted if desired.
Store candies in an airtight container in the freezer for up to 2 weeks.

Keywords: Cool Whip candies, no bake desserts, easy chocolate candy, homemade sweets, 3 ingredient candy, frozen chocolate treats