Go Back
–+ servings
Close up looking at a bowl of Cool Whip Candy.
Print

Cool Whip Candy

A 4-ingredient treat that comes together quickly and uses just a few ingredients. A fun holiday dessert.
Course Dessert, Snack
Cuisine American
Prep Time 30 minutes
Inactive Time 1 hour
Total Time 1 hour 30 minutes
Servings 36
Calories 188kcal
Author Brandie Skibinski

Ingredients

  • 24 ounce bag white chocolate chips (4 cups)
  • 8 ounce tub Cool Whip, thawed
  • red and green sprinkles (optional, divided use)
  • 1 pound vanilla almond bark

Instructions

  • Line an 8x8-inch or 9x9-inch baking dish with parchment paper (this will help in removing the candy later before cutting). Set aside.
  • In a large bowl, melt 24 ounce bag white chocolate chips in the microwave at 20-second intervals. Stir in between. You want the chocolate to be fully melted and smooth.
    Melted white chocolate chips in a bowl.
  • Allow the melted chocolate to sit for 4-5 minutes to cool down a little.
  • Add 8 ounce tub Cool Whip, thawed and 2 Tablespoons red and green sprinkles to the melted chocolate.
    Whipped topping being added to melted white chocolate chips.
  • Mix until fully combined.
    Sprinkles being added to a mixture.
  • Transfer the candy mixture to the prepared baking dish.
    Cool Whip mixture being transferred to a lined baking dish.
  • Place in the refrigerator for at least 1 hour, but overnight will work as well.
    Note: You don't need to cover the baking dish unless you might have something with a strong smell in the fridge that could affect the taste of the candy.
  • Transfer the candy onto a wire cooling rack over a parchment paper-lined tray.
  • After it has been cooled, set up a wire cooling rack over a parchment-lined tray and set aside.
    Almond bark being melted in a bowl in intervals and being stirred with a spoon.
  • Remove the candy from the fridge. Cut the candy into 36 pieces. You want to make sure you have a large, sharp knife. Your cuts will not be perfect, and they will not be perfect squares, as the candy is sticky (and that's ok!) Set aside.
    Candy being cut into pieces.
  • In a bowl, melt 1 pound vanilla almond bark in the microwave in 20-30 second intervals. Stir in between. You want the chocolate to be fully melted and smooth.
    Note: You may find it easier to do this in batches and melt a little as you go (especially if you are a little slow at first.)
    Almond bark being melted in a bowl in intervals and being stirred with a spoon.
  • Transfer a few pieces of candy at a time into the melted almond bark. Use two forks to coat the candy. Allow any excess melted chocolate to fall off. Move quickly as the almond bark melts quickly.
    Pieces of treat being coated in chocolate coating.
  • Place dipped candy onto the wire cooling rack set up. Immediately add red and green sprinkles to the top right after dipping so they will stick.
    Sprinkles being added to Cool Whip Candy on a wire rack.
  • Once cooled, remove the candy with a metal spatula and transfer to your serving dish.
    A small pile of Cool Whip Candy with red and green sprinkles.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 188kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Sodium: 25mg | Fiber: 0.04g | Sugar: 22g
QR Code linking back to recipe