COOL WHIP CANDY

If you love Three Musketeers Candy, this is the treat for you! It’s only 3 ingredients!

WHY WE LOVE THIS RECIPE

We are big Three Musketeer lovers, so this recipe is perfect for us. Plus, it’s only 3 simple ingredients, which is always a WIN! It’s perfect for the holiday season and you can decorate them anyway you like! Super fun and so versatile.

SWAPS

Some people will dip these in white chocolate for the holiday season. We suggest using good-quality chocolate morsels as they bring out the best flavor in this candy. Also you can’t use whipped cream in this recipe, cool whip is more stable and works for no bake desserts. Whipped cream will become soupy over time.

⭐TIP

You don’t have to cut these into squares; you can drop them by spoonfuls onto parchment paper, put them in the fridge, and then dip them. The chocolate hardens very fast, so if you plan to decorate them, add sprinkles right after dipping them.

You can’t use whipped cream in this recipe, cool whip is more stable and works for no bake desserts. Whipped cream will become soupy over time.

Ingredients

 

• 1 8 ounce Cool Whip thawed
• 2 bags milk chocolate chips 11 ounces bag (or close to it)
• 24 ounces of premium chocolate melting wafers we used Ghirardelli dark but you can use white or milk

Instructions

 

• Thaw cool whip (we thawed it in the refrigerator and then set it out for about 15 minutes)
• In a microwave safe bowl, melt the milk chocolate chips. Melt for about 30 seconds, then stir and continue that cycle until they are fully melted.
• Stir thawed cool whip into the milk chocolate chips. Keep stirring until fully combined. Line an 8X8 baking dish with parchment paper and pour cool whip mixture into it. Spread out evenly with a knife. Put in the freezer for a few hours.
• Remove from freezer and cut into small squares. Melt the chocolate wafers in the microwave (using the same steps from above, 30 seconds at a time). Dip each square into the chocolate and place on parchment paper to harden. Top with sprinkles if desired.
• We keep these in the refrigerator, we like them cold.

Notes

You can’t use whipped cream in this recipe, cool whip is more stable and works for no bake desserts. Whipped cream will become soupy over time.

You can store these in the freezer up to 30 days.