Cool Whip Candy
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Cool Whip Candy is a melt-in-your-mouth Christmas treat that tastes like a cross between homemade fudge and white chocolate truffles… but with only three ingredients! Cool Whip makes the center light, fluffy, and creamy, while the white chocolate gives it that sweet, dreamy texture. Each bite is dipped in glossy almond bark and finished with a flurry of festive sprinkles. With this easy Cool Whip candy recipe, you can create the ultimate last-minute holiday candy that looks like you spent hours in the kitchen. No one needs to know it only took minutes!
Table of Contents
WHY YOU’LL LOVE EASY COOL WHIP CANDY
- Just three ingredients and no baking required
- Perfect for gifting or cookie trays
- Light, creamy texture that melts in your mouth
- Easy to decorate for any holiday
- COOL. WHIP. CANDY.
Cool Whip Candy
I’ll be honest… this doesn’t last long around here. Every year I tell myself I’ll make a double batch, and every year it disappears before the almond bark has time to set!
Cool Whip candy is rich, sweet, and so creamy it practically melts the moment it hits your tongue.
You know those recipes that make you look like a candy-making pro without all the fuss? This is it. It might even be easier than crockpot candy.
And ya’ll know I love coming up with all kinds of different flavor combinations there!
I love switching up the sprinkles for every holiday, but Christmas? That’s when Cool Whip candy recipes really shine.
INGREDIENT NOTES
- Cool Whip: Make sure it’s fully thawed before mixing so it blends smoothly with the melted chocolate.
If you forgot to transfer it to the fridge overnight, float the tup in cool water until softened. - White Chocolate Chips: Choose high-quality chips for the creamiest, silkiest filling. You can also experiment with milk, dark, or semi-sweet chocolate for different flavor profiles.
- Almond Bark: The secret to that shiny, crisp candy shell. Melts easily and sets beautifully… no tempering required. Candy Melts work too!
- Sprinkles: Add color, crunch, and fun! Use seasonal sprinkles or colored sugar for different holidays.
VARIATIONS
Chocolate Cool Whip Candy: Swap white chocolate chips for milk or dark chocolate for a fudge-like twist.
Peppermint Crunch: Add crushed candy canes to the melted almond bark for a festive peppermint flair.
Birthday Cake Version: Use rainbow sprinkles and white almond bark for a fun party treat.
Flavor Boost: Mix a few drops of peppermint, orange, or maple extract into the melted white chocolate.
Nutty Delight: Stir in chopped toasted almonds or pecans for a bit of crunch inside the filling.
Layered Candy Bars: Spread two layers (white chocolate mixture on bottom, milk chocolate on top) before freezing for a layered effect.
SERVING SUGGESTIONS
- Holiday Candy Tray: Pair with peppermint bark and torrone for a festive spread.
- Gift Giving: Wrap in cellophane bags or mini boxes tied with ribbon for easy, adorable homemade gifts.
- Party Platter: Display on a tiered dessert stand with cookies, fudge, and truffles for instant holiday cheer.
- After-Dinner Treat: Serve chilled candies alongside coffee or cocoa.
COOL WHIP CANDY RECIPE FAQ
Soft, light, and creamy on the inside with a crisp, sweet shell. Like a truffle meets fudge!
You can, but the almond bark adds structure and a creamy shell that makes these candies extra special. The texture will be more like sticky marshmallows without it.
If you’re worrying about the sweetness (white chocolate + almond bark can be a lot!), then use milk or dark chocolate chips for the center.
Drop candies one at a time into the bowl of melted almond bark. Use a spatula to swirl it around until all sides are coated, then slide a fork or dipping tool underneath.
Slowly lift the candy, giving it a very gentle shake to get rid of any excess coating. Carefully slide it onto a parchment-lined tray to set.
Not recommended. Cool Whip is stabilized, which means it holds its structure better when mixed and frozen.
After making hundreds of candies over the years, I’ve learned that simplicity is often what wins people over… and this Cool Whip candy recipe proves it.
The magic here is in the temperature and texture: the airiness of whipped topping combines with melted chocolate to form a stable, mousse-like base that firms up beautifully when frozen.
When you dip it in almond bark, it seals in that creamy center and gives every bite a satisfying snap. This one’s so easy, even beginner candy makers can feel like pros.
DONNA’S PRO TIPS
- Chill Thoroughly: Don’t rush the freezing step… it makes dipping much easier and cleaner.
- Work Quickly When Dipping: The almond bark sets fast, so decorate with sprinkles immediately.
- Avoid Overheating Chocolate: Melt slowly to prevent seizing or a grainy texture.
- Perfect Squares: Use a sharp knife dipped in hot water to cut smooth, even pieces.
- Storage Trick: Place parchment between candy layers to prevent sticking.
TOOLS NEEDED
- 8×8-Inch Dish: For forming and freezing the candy base.
- Mixing Bowl: To combine whipped topping and melted chocolate.
- Rubber Spatula: For folding and spreading evenly.
- Microwave-Safe Bowls: Essential for melting chips and almond bark.
- Forks or Dipping Tool: To coat candy squares smoothly.
- Parchment Paper: Keeps the candy from sticking while setting.
Enjoy!
With love, from our simple kitchen to yours.
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Cool Whip Candy
Ingredients
- 8 ounces whipped topping, such as Cool Whip, thawed
- 4 cups white chocolate chips
- 1 pound almond bark
- Christmas sprinkles, optional
Instructions
- Prepare the Dish: Line an 8×8-inch dish with parchment paper, leaving some overhang for easy removal later.
- Make the Candy Base: Add thawed 8 ounces whipped topping to a large mixing bowl and set aside.
- Melt the White Chocolate: In a microwave-safe bowl, melt 4 cups white chocolate chips in 30-second bursts, stirring after each, until smooth. Let the melted chocolate cool slightly (about 2–3 minutes).
- Combine and Freeze: Pour the melted chocolate into the Cool Whip and gently fold until fully combined and smooth. Spread the mixture evenly into the prepared pan and freeze for at least 1 hour, or overnight for easier dipping.
- Cut and Dip: Once firm, cut the candy into 20 even squares. In a clean microwave-safe bowl, melt 1 pound almond bark in 30-second intervals, stirring between each, until smooth and glossy.
- Coat with Almond Bark: Using two forks, dip each square into the melted almond bark, shaking off any excess. Transfer to a parchment-lined tray.
- Decorate and Chill: While the coating is still soft, top with Christmas sprinkles. Refrigerate for about 10 minutes to set completely.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
