A delightfully airy, homemade chocolate candy bar that brings together whipped topping and rich chocolate into bite-sized, dreamy treats—just like a fluffy 3 Musketeers bar.
Why You’ll Love This Recipe
I’m smitten with this recipe because it delivers decadent, light-as-air candies using only three ingredients. I love that the freezing step lets me get a satisfying crunch before biting into that creamy nougat center made from Cool Whip. Coated in smooth chocolate almond bark, these candies look like store-bought treats but practically make themselves—perfect for holidays, last-minute gifts, or everyday indulgences.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 12 oz semi‑sweet baking bars, broken into small pieces
- 8 oz tub frozen whipped topping, thawed
- 24 oz chocolate almond bark (candy coating)
directions
- Line an 8×8-inch square baking dish with parchment, leaving overhang for easy removal.
- In a microwave‑safe bowl, melt the semi‑sweet chocolate in 1 min increments, stirring between, until smooth.
- Add the thawed whipped topping and beat with an electric mixer (or whisk) until completely combined and smooth—1–2 minutes.
- Spread the mixture into the prepared pan, fold parchment over the top, and freeze for 1 hour.
- Lift the chilled slab onto a cutting board and slice into 36 pieces: cut into six 1½-inch strips, then into squares, cleaning the knife in warm water between cuts.
- Return the candy to the freezer while you melt the almond bark in the microwave in 1 min intervals until smooth.
- Using a fork, dip each candy square into the coating, tapping off excess, then transfer to a parchment-lined baking sheet.
- Chill in the refrigerator for 15 minutes until the chocolate sets.
Servings and timing
- Servings: 36 candies
- Prep time: about 10 minutes
- Chill time: 1 hour freeze + 15 minutes refrigerator
- Total time: around 1 hour 10 minutes
storage/reheating
- Make ahead: Once set, store in an airtight container at room temperature or in the fridge up to 3–4 days.
- Fridge: Keeps up to 2 weeks in an airtight container.
- Freezer: Wrap and freeze securely for up to 30 days—just allow to sit at room temperature a couple of minutes before enjoying.
Variations
- Milk chocolate or dark coating: Swap the semi‑sweet chocolate or almond bark for milk or dark chocolate varieties based on preference.
- Chocolate chips: You can substitute chips for baking bars, but melt gently to avoid seizing.
- Cool Whip alternatives: Try extra‑creamy versions or store brands—just make sure they’re fully thawed.
- Flavored coating: Add a drop of peppermint or orange extract to the melted coating for a flavor twist.
- Sprinkles or crushed nuts: After dipping, sprinkle on nuts, coconut, or colorful sprinkles before the chocolate sets.
FAQs
### Can I use fresh whipped cream instead of Cool Whip?
I’ve tried, and fresh or canned whipped cream doesn’t hold up—the stable, thawed Cool Whip is essential for the fluffy center.
### What’s the best way to cut clean squares?
I rinse the knife under hot water and dry it between cuts—it helps slice through the frozen center cleanly without sticking.
### Can I use regular chocolate instead of almond bark?
Definitely! Melt good-quality chocolate bars or wafers, though almond bark melts smoothly and sets nicely, making it more user-friendly.
### How do I make these ahead for a party?
I prepare everything ahead, freeze the candies completely, then store in an airtight container. They’re ready to serve and still look fresh!
### Are these freezer-friendly?
Yes, I freeze them tightly wrapped for up to 30 days. I just let them rest at room temperature for a couple minutes before serving to soften slightly.
Conclusion
These Cool Whip candies are my go-to for quick, impressive treats. Light, creamy centers wrapped in glossy chocolate make them feel indulgent, but they come together in no time with just three ingredients. Whether I’m gifting them, serving after dinner, or treating myself with a movie snack, they always hit the spot—and they’re fun and easy to make.
Print
Cool Whip Candy
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes (including chilling)
- Yield: 64 pieces (1‑inch squares)
- Category: Dessert
- Method: No‑Bake
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, peanut buttery no‑bake candy made with Cool Whip, perfect for parties and holidays.
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 8 oz Cool Whip, thawed
- 2 cups semi‑sweet chocolate chips
- 1 tbsp coconut oil or shortening (optional, for smoother melting)
Instructions
- In a large bowl, beat together cream cheese and peanut butter until smooth.
- Mix in vanilla extract.
- Gradually add powdered sugar, mixing until fully incorporated.
- Fold in the thawed Cool Whip until evenly blended.
- Line an 8×8‑inch pan with parchment paper or lightly grease it.
- Spread the peanut butter mixture evenly into the pan; smooth the top.
- In a microwave‑safe bowl, melt chocolate chips and coconut oil in 30‑second intervals, stirring until smooth.
- Pour melted chocolate over the peanut layer and gently spread to cover.
- Refrigerate for at least 2 hours, or until firm.
- Lift the candy from the pan using parchment and cut into 1‑inch squares. Store in the refrigerator.
Notes
- You can substitute almond or cashew butter for peanut butter.
- For a festive twist, top with chopped nuts, sprinkles, or sea salt before chilling.
- Candy can be frozen for up to 2 months; thaw in refrigerator before serving.
- Use quick‑set Cool Whip for a firmer texture.
Nutrition
- Serving Size: 1 piece (1″ square)
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
