Make this impressive homemade candy with just three ingredients! With milk chocolate and a fluffy center, Cool Whip Candy tastes like a 3 Musketeers bar but even better.
Love easy candy recipes? My Crock Pot candy recipe is also just three ingredients. Perfect all year long. Or give this easy Microwave Peanut Brittle a chance!
Three Ingredient Candy Recipe
I love making homemade candy to give as gifts or even just to enjoy with my family at home.
Contrary to popular belief, you do NOT need a candy thermometer, special equipment or a long list of ingredients to make candy.
My Easy Chocolate Truffles and Saltine Toffee Recipe are proof that anyone can make their own sweet confections at home, even if you’re brand new to candy-making.
Now, I have Cool Whip Candy to add to that list too!
- I even used the microwave to melt everything for this recipe so you don’t even need to fire up your stove.
- With just three ingredients you can create perfect bite sized chocolate treats to share with a crowd. (Or keep them all to yourself. I won’t tell!)
If you love Three Musketeers Bars, you’re going to go nuts for Cool Whip Candy. The texture of the cool whip center reminds me of fluffy nougat!
Ingredient Notes
- Cool Whip – You’ll need an 8 ounce tub for this recipe. Let it thaw in the fridge before making the candy. You can swap it out for homemade stabilized whipped cream if you prefer.
- Milk Chocolate Morsels – Use a good quality such as Ghirardelli for best taste and a smooth texture when melted.
- Dark chocolate melting wafers – Again, I recommend the Ghirardelli brand. It melts very smooth and sets well.
How to Make Three Musketeers Candy
- To make the Cool Whip Candy, start by melting chocolate chips in the microwave. Fold it into the Cool Whip until well combined.
- Freeze this mixture in a baking dish for about 30 minutes, cut it into squares, then freeze again.
- Dip the frozen cool whip squares into the melted dark chocolate then place them on a sheet or parchment paper to allow the chocolate to set.
- Store in the freezer and enjoy cold!
Tips and Tricks
- Keep folding: It’s okay if the melted chocolate chips start to harden into flakes as you fold them into the cool whip. Just keep gently folding until all the chocolate and cool whip have been combined.
- Use good chocolate: Three Musketeers Candy tastes best when you use a good quality, premium chocolate. The chocolate chips provide most of the flavor for this candy! I also find the higher quality chocolate melts smoother and doesn’t get chalky like some of the cheaper brands.
- Truffles: This recipe works for making truffles too. Drop by the tablespoon full on a piece of parchment paper before freezing, then dip into the melted wafers. I love this candy both ways.
- Love Cookies? Stock up on Cool Whip and give our easy 4 ingredient Cool Whip Cookie Recipe a try next.
Recipe FAQs
Keep the candies in freezer bags or an airtight plastic container in the freezer when you’re not eating them. They taste best cold.
Cool Whip Candy can last up to 30 days in the freezer, but we can never resist eating up the whole batch before then!
No. Cool whip (stabilized whipped cream) is very different in consistency than fresh or canned whipped cream so the two are not interchangeable for recipes like this candy.
Yes, feel free to swap out the milk chocolate morsels with semi-sweet, white chocolate or dark chocolate if preferred. I happen to love the sweeter milk chocolate combined with the cool whip and then covered in dark chocolate!
Variations
What I love about chocolate fudge as well as today’s candy recipe, is that with a few sprinkles you can turn it into a holiday dessert.
Much like my Chocolate Dipped Oreos, you’ll love adding festive sprinkles for a fun treat.
- Christmas- add some red/green candy melts and sprinkles and serve this Cool Whip candy with your holiday plates.
- Valentine’s Day- who wouldn’t love this dark chocolate candy with pink and red sprinkles from their loved ones?
More Easy Candy Recipes
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Cool Whip Candy Recipe
Ingredients
- 2 packages Milk Chocolate morsels 11 oz each
- 1 tub Cool Whip, thawed 8 oz
- 24 oz Ghirardelli dark chocolate melting wafers
Instructions
- In a microwave safe bowl, melt chocolate chips for one minute. Stir and microwave again for another 30 seconds. Stir until smooth. (if needed, heat another 15 seconds). Allow to sit and cool to room temperature, about 20 minutes.
- Line an 8-inch square baking dish with parchment paper. Set aside.
- In a large bowl, fold together gently the cooled, melted chocolate with Cool Whip. As you combine them, the chocolate may harden into tiny bits. That’s perfectly normal, keep gently folding until all the chocolate and Cool Whip has been combined. Pour into baking dish.
- Freeze for 30 minutes. Remove from freezer and cut into 36 squares. Place candy on parchment paper lined baking sheet and return to freezer for at least 30 minutes.
- Melt chocolate wafers according to package directions.
- Remove candy from freezer and dip into melted chocolate. Place on parchment paper and allow to set.
- Store candy in freezer until ready to serve. Best served cold. Can be stored up to 30 days!
Notes
- Can also be shaped into truffles. After combining cool whip and chocolate, drop by tablespoon on parchment paper sheet. Freeze for an hour then dip into melted chocolate wafers. ENJOY.
- Use good quality chocolate morsels, I choose Ghirardelli since they taste good and melt smooth.
- The taste of these candies reminds me of Three Muskateers!
Nutrition
This three ingredient candy tastes so impressive no one will believe how easy it is to make! Whip up a batch of Cool Whip Candy for the holidays, as a gift for a friend of just to treat yourself.
Could I use baking cocoa instead of chocolate chips to mix in the whipped cream? It’s cheaper! 😄
These are amazingly delicious! Mine turned out too soft, though. Any suggestions for the next time I try them?
Make sure you keep them frozen!
Hi!
These look delicious- would you know how many WW points these are?
Thanks!
Too many if you have to count 🙂 Seriously, not sure, as I don’t do WW.
Made these today. They are yummy!
I saw this made with a chocolate pudding mix and whip cream and icing sugar and would like to try it but can’t find the recipe could you help
Help you find someone elses recipe?
Can not wait till I shop again and buy these supplies. I will love these and love serving them all around. And I’m gonna decorate them too!
My favorite new candy recipe out of all the candy I made this Christmas. Definitely won’t wait till next Christmas to make this again. Delicious.
Do these melt if given in Christmas goody boxes?
Yes, they should be served straight from the freezer.
I made a double batch of these last year and they were a HUGE hit! Only time consuming dipping each but I used the 2 fork method to speed it up some. Making again this year!!!
I don’t know what happened. My squares sure were not ever very firm after extended freezing. Then when I dipped the squares, what a terrible presentation I ended up with. Def looked like a 3rd grader did it. Any suggestions in the dipping process to have a cleaner look…and also to have/keep a clean straight edge look to these?
My daughter def gives a thumbs up to these candies, as she has eaten several. I can’t eat them so I have no opinion. I will say I am bummed that I didn’t see that these need to stay cold. I was hoping to make these for some friends to gift for the holidays but that’s not going to work with these having to stay cold.
I have not made these yet but I am going to for the holidays, if you all don’t want to make then just scroll on by, perhaps you will find something that suits you a little better. Thank you for posting recipe!!
Add some cinnamon and salt bam, dangerous treat haha
My grandmother made “Heavenly Fudge” and it’s pretty much the same, but she did dip it in chocolate. She would roll it in crushed up vanilla wafers. My mouth is watering just thinking about it. She used the large Hersey Bars with almonds to melt and then she would whisk the Cool Whip in…hint, the more you whisk it the lighter and fluffier it is and the texture is amazing. I am now going to try your method of dipping it into chocolate to make truffles! I am so excited!
What is Cool Whip? In Australia is does not exist. A substitute suggestion perhaps? Thanks
It is a stabilized whipped cream: https://www.shugarysweets.com/stabilized-whipped-cream/
I was getting ready to try this , but I noticed I have either Extra Creamy cool whip or the reduced fat cool whip. Will either of these work? Thanks!
I would use extra creamy 🙂
Can i use Lillys low sugar chololate chips?
I haven’t tested with dipping in those, so if you do, keep us posted.
I’m diabetic. Can you use no sugar cool whip and no sugar chocolate?
You can get a low fat cool whip! I have never seen a sugar free one! If you find it do tell! I am also diabetic
I live in Massachusetts and supermarkets near me often carry sugar free cool whip! Cannot wait to try this recipe!
regarding Recipe FAQs:
Cool Whip barely qualifies as real food, let alone stabilized whip cream.
No need for you to make it then. Some of us disagree with you 🙂
Some people try to spoil it! If they don’t agree but scroll on by!
I have been searching and searching but can’t find the 3 musketeers recipe itself! I have searched here many times
The recipe is right here above.
I agree with Vic, Cool Whip isn’t food and I notice that most of your recipes are filled with fake food. This recipe could have easily have been made natural and Non-GMO quit easily. It’s a shame that recipe will not come from you.
Feel free to use my homemade stabilized whipped cream in place of the Cool Whip.
you know there is always someone who doesn’t like a recipe. there have been many that i have read and decided for one reason or another not to make……..BUT i did feel the need to comment on why. if you don’d like the idea or the recipe ingredients dont make it. please keep your narcissistic comments to yourself. let the rest of us enjoy.
In the middle of making these now. So excited to see how they turn out. The mixture is freezing now. It was interesting though, when I added the cool whip, the more I folded, the harder it got. By the time I was putting it in the baking dish, I had to dip an icing knife in water to help with the smoothing. I’m hopeful it works out!! I’m excited to try another batch with raspberry flavored oil. Thanks for sharing!!
Emily, did yours end up turning out good?
Mine are in the freezer now. I ended up using an electric hand mixer because I couldn’t mix with a wire whisk. Had planned to use a scoop to make truffles, but that was a fail too because it was so thick. Middle part does taste good! Next time I will start out with beaters, put in a baking dish and cut before dipping. Will be an easy recipe (when I don’t try to make it easier, lol)