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This Cool Whip Candy is not only easy to make, it only takes a few ingredients and it’s delicious to eat. You’ll be making and eating a 3 Musketeers bar right at home.
It’s time to indulge your sweet tooth with Cool Whip Candy! With its creamy, light-as-air texture, this delicious treat is sure to satisfy your cravings.
Enjoy the unique flavor of this candy as a snack or a delightful dessert. Bring some fun into the kitchen and make lasting memories with the classic taste of a 3 Musketeers Bar, only homemade!
These little homemade candies are so easy to make and even easier to eat! they are ultra addicting.
Why You’ll Love Chocolate Cool Whip
- It has a creamy, sweet taste that’s sure to satisfy your sweet tooth!
- It’s an easy snack you can take on the go.
- It is a great way to make dessert time more fun.
- You can customize your candy with different flavors and toppings to make it even more delicious!
Ingredients Needed for Homemade 3 Musketeers
- Milk chocolate chips – These chips are a creamy, melt-in-your-mouth treat that provide a sweet and decadent flavor to any recipe.
- Vegetable oil – A neutral cooking oil made from vegetable sources such as corn, canola, or soybean. It is used for baking, deep frying, and sautéing.
- Tub of frozen whipped topping – This light and airy topping can transform your desserts into something special with its subtle sweetness and creamy texture.
- Chocolate melting wafers – Made with real cocoa butter, these melting wafers are perfect for making your own delicious homemade chocolates and candies.
- White chocolate melting wafers – Sweetened with sugar instead of cocoa powder, these white chocolate melting wafers add a delightful creaminess to desserts and treats.
How to Store Homemade 3 Musketeers
Cool Whip Candy should be stored in an airtight container at room temperature. To ensure maximum freshness, it is best to keep the candy away from any heat sources or direct sunlight. For extended storage, you can also keep the candy in a cool, dry place such as a refrigerator.
Tips & Tricks for Making Cool Whip Candy
Keep folding – It’s important to keep folding the mixture until all of the ingredients are well combined. This will help ensure a creamy and smooth texture in your finished product.
Chill before serving – Cool Whip Candy tastes best when chilled, so it is recommended to refrigerate the candy for at least 1 hour before serving.
Add toppings – Get creative and add your favorite toppings such as nuts, sprinkles, or mini marshmallows to customize your Cool Whip Candy.
With its creamy, light-as-air texture and classic taste, this candy is sure to be a hit in any household. Make lasting memories with this delicious treat!
Common Questions
Can I use a different kind of chocolate?
Yes, you can use a different kind of chocolate for your Cool Whip candy. Depending on the flavor and texture you’re looking for, you can try milk or dark chocolate, white chocolate, or even flavored chocolates. Make sure that whatever type of chocolate you choose is made with gluten free ingredients so that your candy is safe for people with dietary restrictions.
How long does Cool Whip Candy keep?
When stored properly (in a cool, dry place), Cool Whip candy can last up to 12 months before they start to go bad. It’s best to consume them within a few weeks of making them to ensure they taste their best.
More Recipes You Will Love!
Strawberry Cool Whip Cookies
Chocolate Cream Pie
No Bake Chocolate Lasagna
Cool Whip Candy
Course Dessert
Prep Time 30 minutes mins
Cook Time 5 minutes mins
Total Time 6 hours hrs 35 minutes mins
Servings 24 Bars
This Cool Whip Candy is not only easy to make, it’s delicious to eat. It’s like making and eating a 3 Musketeers bar right at home.
Ingredients
- 2 11 oz bags of milk chocolate chips
- 2 tablespoons vegetable oil divided
- 8 oz tub of frozen whipped topping thawed at room temperature
- 2 cups chocolate melting wafers
- ½ cup white chocolate melting wafers
Instructions
Prepare a 8×8 pan with parchment paper. See notes for tips
Add the chocolate chips to a large microwave safe bowl. Microwave on 50% powder for 1 minute. When done, stir well and add 1 tablespoon vegetable oil. Microwave on 50% powder for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.
Fold in the tub of whipped topping to the melted chocolates and stir well using a rubber spatula. Stir until the mixture is fully combined. It will be thick.
Pour mixture into the 8×8 dish, scraping the sides of the bowl with the rubber spatula. Be sure to gather all of the mixture.
Use the spatula to press down and out, make the mixture flush against the edges of the dish and into the corners. Smooth evenly to create a flat surface. This mixture will not self-level.
Place the dish inside the refrigerator and let it chill for 6 hours or overnight.
When the dish has finished chilling, remove it from the 8×8 pan by pulling up on the side of parchment paper. Use a sharp knife to make 5 cuts from side to side. Create 3-4 cuts across the opposite side. This will create about 1-½ inch pieces.
Place each individual piece onto a large baking dish. Place that dish inside the refrigerator and allow it to chill while you work step 9.
Add the chocolate wafers to a microwave safe bowl. Microwave on 50% power for 1 minute. When done, stir well and add the remaining vegetable oil. Microwave on 50% power for 30 second intervals, stirring in between, until the chocolate is silky smooth.
Using two forks or dipping tools, dip each candy piece into the melted chocolate, covering it completely before placing it back on the baking sheet.
Repeat this process, working one piece at a time. When all candies are covered in chocolate, place back inside the refrigerator for 30 minutes.
When the chill time is near complete, begin to prepare your white melting chocolate. Repeat step 9 using a clean microwave safe bowl and white chocolate. When silky smooth, add chocolate to a piping bag with a small, round attachment.
By moving your piping bag back and forth, pipe white drizzles over each piece of candy. When each candy has drizzle, place the baking sheet back inside the refrigerator for 30 minutes before serving.
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