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Cool Whip Candy

Cool Whip candy has a soft, creamy chocolate center coated in a crisp layer of semisweet chocolate. Freeze the centers in an 8x8-inch pan, cut them into pieces, and dip each one in a coconut oil-thinned coating.
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Prep Time 20 minutes
Cook Time 5 minutes
freezing and chilling 2 hours 25 minutes
Total Time 2 hours 50 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the centers and coating
  • 4 cup semisweet chocolate chips 24 ounces, divided
  • 1 tub (8 oz) Cool Whip thawed in the refrigerator and set out for 20 minutes
  • 1 tbsp coconut oil refined

Equipment

  • 1 8x8-inch pan
  • 1 rimmed baking sheet

Method
 

Make the centers
  1. Set the thawed Cool Whip out for 20 minutes.
  2. Line an 8x8-inch pan with parchment paper, leaving enough overhang to lift out the candy.
  3. Microwave 2 cups of the chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring each time, until smooth.
  4. Let the melted chocolate cool for 5 minutes, until warm but not hot.
  5. Fold the Cool Whip into the chocolate in three additions until evenly combined.
  6. Spread the mixture in the prepared pan.
  7. Freeze for 2 hours, until firm.
Coat the candies
  1. Line a rimmed baking sheet with parchment paper.
  2. Lift the candy from the pan and cut it into 36 pieces.
  3. Return the pieces to the freezer while you prepare the coating.
  4. Melt the remaining 2 cups chocolate chips with the coconut oil in a microwave-safe bowl at 50% power in 30-second intervals, stirring each time, until smooth.
  5. Dip the frozen pieces in the melted chocolate, let excess chocolate drip back into the bowl, and place them on the prepared baking sheet.
  6. Briefly rewarm the coating at 50% power if it thickens before all the pieces are dipped.
  7. Refrigerate for 20 to 30 minutes, until the coating is firm.

Notes

For cleaner cuts, keep the centers frozen while you prepare the coating. Store in an airtight container in the refrigerator for up to 1 week; these candies can be frozen. For a dairy-free option, use dairy-free whipped topping and dairy-free chocolate chips.