I created these Cool Whip Candy squares for a no-bake treat that’s fluffy, chocolatey, and easy to make. With just three ingredients, I get soft, nougat-like centers wrapped in a crisp chocolate shell—perfect for sharing or storing in the freezer for a sweet bite anytime.
Why You’ll Love This Recipe
I love how these candies are simple yet indulgent. The Cool Whip makes the filling light and airy, while the melted chocolate adds rich, fudgy depth. Dipped in more chocolate, they become melt-in-your-mouth bites that feel like a homemade version of a candy bar—with zero baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cool Whip (thawed)
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Milk chocolate chips (or semi-sweet)
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Dark chocolate chips or melting wafers (for coating)
Directions
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I melt milk chocolate chips in the microwave in 30-second bursts, stirring between until smooth. I let it cool slightly.
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I fold the melted chocolate into the thawed Cool Whip until fully combined and fluffy.
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I line an 8×8-inch pan with parchment paper and spread the mixture evenly into the pan.
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I freeze the pan for about 30–45 minutes, until the mixture is firm enough to slice.
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I cut it into squares and place them back in the freezer for another 30 minutes.
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I melt the dark chocolate chips or wafers and dip each frozen square to coat.
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I place the dipped candies on a parchment-lined tray and let them set fully before serving or storing.
Servings And Timing
This recipe makes about 36 bite-sized pieces.
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Prep time: 15 minutes
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Freeze time: 60–90 minutes
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Total time: about 1½ hours
Variations
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I add crushed peppermint, nuts, or toffee bits to the filling for crunch.
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I swirl peanut butter into the Cool Whip-chocolate mix for a layered flavor.
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I use white chocolate for the coating or mix it with dark for a marbled finish.
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I sprinkle sea salt, sprinkles, or coconut on top before the coating sets.
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I shape the mixture into truffles or roll into balls instead of cutting into squares.
Storage/Reheating
I store the finished candies in an airtight container in the freezer for up to 1 month or in the fridge for up to 1 week. I serve them cold, straight from the freezer, for the best texture and bite.
FAQs
Can I use regular whipped cream instead of Cool Whip?
No—the stabilized texture of Cool Whip is essential for holding shape and consistency after freezing.
Why does the chocolate mixture get thick when I add it to Cool Whip?
That’s normal. The temperature difference causes it to seize slightly at first, but it smooths out as I keep folding.
Can I use white chocolate for the filling?
Yes. It makes for a sweeter version and pairs beautifully with dark chocolate coating.
Do I have to freeze before dipping in chocolate?
Yes—freezing helps the squares stay firm and easier to handle when dipping.
Can I make this ahead for holidays or parties?
Absolutely. I make a batch, freeze the pieces, and store them until I’m ready to serve or gift.
Conclusion
I love making Cool Whip Candy when I need a fast, fun dessert that tastes like it took way more effort than it did. With a light center and rich chocolate coating, these candies are simple, crowd-pleasing, and totally addictive—perfect to keep in the freezer for any sweet moment.
