You know those recipes that seem too simple to be true? The ones that sound like they couldn’t possibly result in something so decadent? That’s exactly how I felt when a dear friend first whispered the words “Cool Whip Candy” to me during a cozy holiday catch-up. Skeptical but intrigued, I decided to give it a whirl in my own kitchen one snowy afternoon. As the chocolate began to melt, filling my home with that rich, comforting cocoa aroma, and I folded in the impossibly fluffy whipped topping, my doubt melted away. The moment I took my first bite of the finished, truffle-like candy, I was utterly, completely sold. It was unbelievably smooth, delightfully chocolatey, and felt like a little secret of effortless elegance. I’m so thrilled to share this magical, no-fuss recipe with you.
Ingredients
- 11.5 oz milk chocolate chips
- 8 oz whipped topping (like Cool Whip), thawed
- 10 oz chocolate melting wafers
- 2 tbsp vegetable oil
Now, let’s talk about these ingredients because a few specifics here make all the difference. First, the milk chocolate chips: I’ve found that a good quality brand really shines through. For the whipped topping, it must be fully thawed in the fridge—I tried to rush it once on the counter and it became a weepy mess. Trust me, patience here is key. The melting wafers are for the shell; you can use dark, milk, or even white chocolate wafers, but candy melts or almond bark work best for a firm, snappy coating. As for the oil, it’s non-negotiable for thinning the coating chocolate to a perfect dipping consistency. I tried skipping it once, and the coating was so thick it overwhelmed the delicate center.
Equipment Needed
- Medium heatproof bowl (glass is my go-to)
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Small heatproof bowl for melting coating
- Fork or candy dipping tool
- Airtight container for storage
You don’t need any fancy gadgets for this recipe, which is part of its charm! I use a simple glass bowl for melting the chocolate chips in the microwave. A silicone spatula is perfect for folding—it’s gentle and scrapes the bowl clean. Do not skip the parchment paper on your baking sheet; it’s the easiest way to prevent sticking. For dipping, a simple fork works wonders for letting the excess chocolate drip off, though I did treat myself to a cheap dipping tool from a craft store and it does make the process a bit tidier.
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