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
