If you are craving a melt-in-your-mouth treat that is both effortless and utterly indulgent, then this Cool Whip Chocolate Candy Squares Recipe is your new best friend in the kitchen. Imagine silky, dreamy chocolate combined with the light fluffiness of Cool Whip, then coated in rich dark chocolate—each bite delivers a perfect balance of creamy and crunchy textures that will keep you coming back for more. These candy squares are great for impressing guests or satisfying your sweetest cravings with a homemade touch.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is key to making these Cool Whip Chocolate Candy Squares Recipe truly shine. Each component plays a crucial role in building luscious flavor layers, from the creamy texture to the decadent chocolate coating.
- Milk chocolate morsels (2 packages, 11 oz each): These provide the smooth, sweet base that melts into the Cool Whip for that creamy chocolate filling.
- Cool Whip, thawed (8 oz tub): Adds lightness and fluff, cutting through the richness and creating a silky texture.
- Ghirardelli dark chocolate melting wafers (24 oz): Ideal for dipping, they form a shiny, firm shell with an intense chocolate punch.
- Parchment paper: Essential for lining your baking dish and trays, ensuring easy removal and clean edges on your candy squares.
How to Make Cool Whip Chocolate Candy Squares Recipe
Step 1: Melt the Milk Chocolate Morsels
Start by placing the milk chocolate morsels in a microwave-safe bowl. Microwave for one minute, then stir to encourage even melting. Heat again for another 30 seconds, stirring until smooth. If there are still lumps, heat in 15-second bursts gently until silky. Let the melted chocolate cool to room temperature—it should take about 20 minutes. This step is crucial to avoid melting the Cool Whip later on.
Step 2: Prepare Your Baking Dish
Line an 8-inch square baking dish with parchment paper. This will help you lift the candy out easily after it sets, giving you neat squares and less mess to clean up.
Step 3: Fold Together the Chocolate and Cool Whip
In a large bowl, gently fold the cooled melted chocolate into the thawed Cool Whip. You might notice the chocolate hardening into tiny bits — don’t worry, this is perfectly normal! Just keep folding gently until everything is combined. The result is a luscious, fluffy chocolate mixture that is ready to be frozen.
Step 4: Freeze and Cut into Squares
Pour the chocolate and Cool Whip mixture into the prepared baking dish, smoothing the top gently. Freeze for 30 minutes to help it set firmly. Once set, remove from the freezer and carefully cut into 36 bite-size squares. Placing these squares on a parchment-lined baking sheet will keep them separate and mess-free.
Step 5: Melt the Dark Chocolate Wafers
Follow the package instructions to melt your Ghirardelli dark chocolate melting wafers until smooth and shiny. The rich dark chocolate coating adds the perfect contrast and texture to your creamy center.
Step 6: Dip the Squares in Melted Chocolate
Remove the frozen candy squares from the freezer and dip each one thoroughly into the melted dark chocolate. Place them back onto the parchment paper and allow the chocolate to set naturally. This step creates a beautiful, firm shell around the soft center.
Step 7: Final Freeze and Storage
Once dipped, return the chocolate candies to the freezer for at least 30 minutes to fully harden the coating. Store your Cool Whip Chocolate Candy Squares in the freezer until you’re ready to serve. They’re best enjoyed cold and will stay fresh for up to 30 days!
How to Serve Cool Whip Chocolate Candy Squares Recipe
Garnishes
Serving your candy squares with a little extra flair can elevate this simple dessert. Consider sprinkling finely crushed nuts like toasted almonds or pistachios on top of the wet chocolate coating for a bit of crunch and color. A light dusting of cocoa powder or edible gold flakes also adds an elegant touch perfect for special occasions.
Side Dishes
These Candy Squares pair wonderfully with a cup of rich coffee or a smooth glass of milk to balance the sweetness. For a more festive spread, add fresh berries or a dollop of whipped cream on the side. Their cool, creamy texture complements fresh fruit beautifully.
Creative Ways to Present
You can present your Cool Whip Chocolate Candy Squares Recipe on decorative trays lined with doilies for a charming look, or arrange them in colorful mini cupcake liners for easy serving at parties. Another fun idea is to skewer a few squares on small sticks and serve them as chocolate pops for a playful twist that kids will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Cool Whip Chocolate Candy Squares should always be kept in the freezer in an airtight container to maintain their texture and flavor. When stored properly, they are just as delicious days later and make a perfect quick treat to enjoy anytime.
Freezing
This recipe is freezer-friendly and benefits from being frozen. Freezing sets both the creamy center and the chocolate shell perfectly, so you can prepare these candies ahead of time for holidays, gatherings, or whenever a chocolate craving strikes.
Reheating
No reheating needed here—these Cool Whip Chocolate Candy Squares are best served chilled straight from the freezer. Let them sit for a few minutes at room temperature if you want them slightly softer, but avoid microwaving to keep the texture intact.
FAQs
Can I use a different type of chocolate?
Absolutely! While milk and dark chocolates are recommended for their balance of sweetness and texture, you can experiment with semi-sweet or white chocolate morsels for the filling, and other dipping chocolates, but note that taste and consistency may vary.
Why does the chocolate harden into bits when mixing with Cool Whip?
This happens because the cooled melted chocolate starts to solidify when it comes into contact with the cooler Cool Whip. Folding gently allows the mixture to combine evenly without losing the creamy texture, so it’s completely normal.
Can I make these candy squares without a freezer?
This recipe really relies on chilling to set the layers properly and get that perfect firm bite, so a freezer is the best way to ensure success. Refrigeration won’t give the same firmness for dipping or cutting.
How long do Cool Whip Chocolate Candy Squares last?
When stored in the freezer in an airtight container, these candy squares stay fresh up to 30 days. Always keep them chilled until serving for the best texture and flavor.
Can I add flavors or mix-ins to the recipe?
Definitely! You can fold in a teaspoon of vanilla extract into the filling mixture for extra depth or gently mix in crushed peppermint candies, nuts, or mini marshmallows before freezing for fun flavor surprises.
Final Thoughts
This Cool Whip Chocolate Candy Squares Recipe is one of those incredible treats that feels both luxurious and completely doable. With only a few ingredients and simple steps, you get a candy that’s creamy, rich, and perfect for any chocolate lover. Whether you’re making it for a party, gifting it, or just treating yourself, these squares bring joy with every bite. Don’t wait to give it a try—you might just have a new favorite dessert to cherish forever!
Print
Cool Whip Chocolate Candy Squares Recipe
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: Approximately 1 hour 22 minutes (including cooling and freezing times)
- Yield: 36 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Cool Whip Candy Recipe creates deliciously creamy, chocolate-covered bite-sized treats that are easy to prepare and perfect for any occasion. Combining melted milk chocolate, Cool Whip, and a dark chocolate coating, these frozen candies offer a smooth, rich texture with a delightful chocolate flavor, all without baking.
Ingredients
Chocolate Mixture
- 2 packages Milk Chocolate morsels (11 oz each, total 22 oz)
- 1 tub Cool Whip, thawed (8 oz)
Coating
- 24 oz Ghirardelli dark chocolate melting wafers
Instructions
- Melt Milk Chocolate: In a microwave-safe bowl, melt the milk chocolate morsels by microwaving for one minute. Stir well, then microwave again for 30 seconds. Stir until smooth, reheating in 15-second intervals if needed. Let the melted chocolate cool to room temperature, about 20 minutes.
- Prepare Baking Dish: Line an 8-inch square baking dish with parchment paper to prevent sticking and set it aside for later use.
- Combine Chocolate and Cool Whip: In a large bowl, gently fold the cooled melted chocolate into the thawed Cool Whip. The chocolate may harden into tiny bits during mixing—that’s normal. Continue folding gently until fully combined. Pour this mixture evenly into the prepared baking dish.
- Freeze Mixture: Place the baking dish in the freezer for 30 minutes to allow the mixture to firm up. Once set, remove from the freezer and cut into 36 even squares. Arrange the squares on a parchment paper-lined baking sheet and return to the freezer for at least another 30 minutes to firm further.
- Melt Dark Chocolate Wafers: Melt the Ghirardelli dark chocolate melting wafers according to package instructions until smooth and ready for dipping.
- Dip Candies: Remove the frozen candy squares from the freezer and dip each piece into the melted dark chocolate, fully coating them. Place the coated candies back onto parchment paper and allow the chocolate to set.
- Store Candies: Store the finished candies in the freezer until ready to serve. For best taste and texture, serve them cold. These candies can be stored in the freezer for up to 30 days.
Notes
- Be patient when melting chocolate to avoid burning; use short intervals in the microwave and stir frequently.
- Folding gently is important to keep the texture light and prevent the Cool Whip from deflating too much.
- Make sure the chocolate mixture is fully cooled before combining with Cool Whip to avoid melting it completely.
- Use parchment paper to make candy removal and cleanup easy.
- These candies are best served cold straight from the freezer.
- For a different flavor, try white chocolate or semi-sweet chocolate coatings.
