I love making this Cool Whip candy when I want a homemade chocolate treat that feels light, fluffy, and nostalgic. The texture reminds me of a classic 3 Musketeers-style center, but I enjoy knowing exactly what goes into it. This recipe is simple, quick to prepare, and perfect when I want an impressive dessert without complicated steps.
Why You’ll Love This Recipe
I like this recipe because it uses only three ingredients and doesn’t require any special equipment. I can prepare everything with just a bowl, a microwave, and a freezer. The candy turns out airy on the inside with a smooth chocolate coating on the outside, and I enjoy how easy it is to make ahead for parties, holidays, or sweet cravings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I begin by lining a 5×7-inch baking dish with parchment paper and setting it aside. I also line a baking sheet with parchment paper for later.
I place the milk chocolate chips in a microwave-safe bowl and melt them at reduced power in short intervals, stirring between each round until smooth. Once melted, I let the chocolate cool slightly so it blends smoothly with the Cool Whip.
I gently fold the thawed Cool Whip into the cooled chocolate until the mixture is fully combined and smooth. I pour the mixture into the prepared baking dish and spread it evenly.
I freeze the mixture until firm. Once set, I cut it into 12 to 16 squares and place them on the parchment-lined baking sheet. I return the squares to the freezer so they firm up completely.
I melt the chocolate melting wafers until smooth. I remove a few candy squares from the freezer at a time and dip them into the melted chocolate, coating them fully. I place each coated piece back onto the parchment paper and return them to the freezer until ready to serve.
Servings And Timing
I usually get about 12 servings from this recipe.
Preparation takes about 20 minutes, melting time is around 2 minutes, and freezing time is about 1 hour. The total time comes to roughly 1 hour and 20 minutes.
Variations
I sometimes use dark chocolate melting wafers for a richer flavor. When I want a festive look, I add sprinkles on top before the chocolate coating sets. I also like using a slightly larger pan to make thinner pieces for bite-sized treats.
Storage/Reheating
I store the candy in an airtight container in the freezer. Since the center softens quickly at room temperature, I keep it frozen until just before serving. I don’t reheat this candy, as it’s best enjoyed cold.
FAQs
Can I make this candy ahead of time?
I often prepare it several days in advance and store it in the freezer until I’m ready to serve.
Why does the candy need to stay frozen?
I keep it frozen because the fluffy center becomes very soft at room temperature and holds its shape best when cold.
Can I use a different pan size?
I can use an 8-inch square pan, but the candy will turn out thinner than usual.
What if my chocolate starts to harden while mixing?
I keep folding gently until everything is combined, as this helps maintain a smooth and creamy texture.
Can I change the type of chocolate?
I like experimenting with different types of chocolate, including dark or white chocolate, for different flavor variations.
Conclusion
I love how this Cool Whip candy delivers a light, fluffy center with a rich chocolate coating using minimal ingredients and effort. It’s a great make-ahead dessert that feels special and indulgent, and I always enjoy having a batch ready in the freezer for when a sweet craving hits.
A quick and easy 3-ingredient homemade candy with a fluffy, mousse-like center coated in smooth chocolate—this Cool Whip candy is a delicious copycat of 3 Musketeers bars.
Ingredients
11 ounces milk chocolate chips
4 ounces Cool Whip, thawed
10 ounces chocolate melting wafers
Instructions
Line a 5×7-inch baking dish with parchment paper. Also line a baking sheet with parchment paper and set aside.
In a microwave-safe bowl, melt the milk chocolate chips at reduced power in short intervals, stirring until smooth.
Let melted chocolate cool slightly, then gently fold in the thawed Cool Whip until fully combined and smooth.
Spread the mixture evenly in the prepared baking dish and freeze until firm (about 1 hour).
Once firm, cut the chilled mixture into 12–16 squares and place on the parchment-lined baking sheet. Return to freezer to firm completely.
Melt chocolate melting wafers until smooth. Remove a few squares at a time from the freezer and dip in melted chocolate to coat fully.
Place coated candies back on parchment paper and freeze until set. Serve cold.
Notes
Use dark chocolate melting wafers for a richer taste.
Add sprinkles or crushed nuts on top before the coating sets for decoration.
Use a larger pan to make thinner, bite-sized pieces.
Work in small batches when coating to keep centers firm.
Keep frozen until ready to serve, as the center softens quickly.
