3-Ingredient Cool Whip Candy Bars (3 Musketeers Bar Copycat!)
A light, whipped center with a chocolate covering, this easy Cool Whip candy recipe makes a show-stopping treat!
I’m not going to pretend that I invented this 3 ingredient classic candy. Typically, these little guys are made by rolling the Cool Whip centers in chocolate — a process that is melty and messy. If you’re looking for that method, Salty Side Dish has a fantastic tutorial.
I am not a fan of goop and frustration, though, so I prefer making these as bars and cutting them at the end rather than trying to roll and coat along the way. The bar method is what you’ll find here. It makes something akin to a fun-size 3 Musketeers bar, but a bit more decadent.
What’s in 3-ingredient Cool Whip candy?
- Cool Whip: You can use any kind of Cool Whip (lite, zero sugar, fat-free, etc), but you do need to use Cool Whip. Whipped cream is not stable enough to create a nougatey center for these candies!
- Chocolate Chips: You can use any kind of chocolate chip as long as it melts! I used semi-sweet.
- Shortening: This makes the chocolate coating easier to bite: it’s very brittle without. You can leave it out, though.
Making Cool Whip Candy
Variations
The fun thing with this recipe is that you can create all kind of combinations using different kinds of chips! Peanut butter chips, milk chocolate chips, dark chocolate chips, white chocolate chips — if it melts, it works!
You can also mix and match flavors between the coating and the filling. My personal favorite is using peanut butter chips in the center with either semisweet or milk chocolate chips for the coating!
More Easy Candy Recipes
FAQs
Yes. Thaw the Cool Whip in the refrigerator before mixing it with the melted chocolate. Frozen Cool Whip won’t incorporate smoothly and can cause the chocolate to seize or become lumpy.
You can, but the chocolate layers may be thicker and harder to spread. They may also crack more easily when you cut the candy into squares.
Let the frozen candy sit at room temperature for a few minutes before cutting. A large, sharp knife works best. You can also warm the knife under hot water, dry it completely, and then slice the candy into 1-inch squares.
Yes. Because the filling contains Cool Whip, this candy should be kept cold. Store it in an airtight container in the refrigerator or freezer rather than leaving it at room temperature for long periods.
Not exactly, but it has a similar idea: a fluffy chocolate center surrounded by chocolate. These little 1-inch squares make an easy homemade alternative when you’re craving a fun-size chocolate candy bar.
Ingredients
- 8 oz tub Cool Whip, thawed
- 24 oz chocolate chips, divided
- 1/2 tbsp shortening
Instructions
- In a microwave-safe bowl, melt 3/4 cup chocolate chips. Microwave in 30 second burts, stirring between, until chocolate is fully melted.
- Line a 9×9 baking dish with parchment paper. Pour the melted chocolate into the bottom of the prepared dish and spread it smoothly to cover the entire dish bottom. Place the dish in the freezer.
- Reserve 3/4 cup chocolate chips. In a large microwave-safe bowl, melt the remaining chips in the microwave. Spread the melted chocolate over the nougat layer. Place the dish in the freezer.
- Once all layers have frozen solid (about an hour), remove from freezer. Lift parchment paper and bars from pan. Use a knife to cut the bars into 1×1 inch squares. See notes for tips on getting cleaner cuts.
- Store in the fridge or freezer. Bars are best used within 3 days.
