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
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.
I have a metal cake pan it’s 10.75 x 7 in
Will that hold for freezing? Or should I use a 11×13 instead?
Does it have to be glass?
Followed the directions exactly as written and had no issues at all. Yes, they are sticky. It’s candy and candy is sticky. Mine did wonderful and taste amazing! I will definitely make these again. Thanks for the recipe!
Wish I would’ve read the reviews before trying this worthless recipe. What a waste of money. In instructions says to freeze for 30 minutes & then cut into squares .. that’s a complete joke. Mine have been in the freezer for 7 hours & are still complete goo. I can’t even cut them with a knife cause their as soft as pudding still. By the time they freeze solid & I can dip them in chocolate it’ll be next year. Ridiculous waste of all these ingredients I bought to make a bunch & a waste of time. What a bad recipe. Which I’m sure she knew. Cause no way were hers frozen & done within an hour or two. She clearly has no idea how to make things
“She” reads every review. I’m not sure where you went wrong, but we make this without fail every holiday. I’m sorry it didn’t turn out for you.
Did you actually make these? I’m determined to get a result, but so horribly sticky trying to cut it.. but I’m hoping since I cut it it will freeze better. Not sure how you got it to freeze in 30 min… I hope it works , sure “looks like” a fun candy.
Hi Gina,
Did yours ever freeze? I’m making mine now and they have been in the refrigerator for an hour.. so bummed..
Well, Aimee said in the directions put them in the freezer – so i’d imagine moving the candies from fridge to freezer would help immensely!
“Waste of ALL of these ingredients.” All 3?😂 You probably bought cheap chocolate or folded it in too fast or didn’t let your chocolate cool or one of the many other possibilities. It’s called trial and error and it turned out just fine for myself and others so maybe take a step back and chill.
Can you store in refrigerator instead ofmfreezer once made?
Do you have any sugar free recipes?
You can find all my sugar free desserts here: https://nosugarnoflourrecipes.com/category/desserts/
You can buy a sugar free cool whip and Lilly’s has a great variety of sugar free chocolates. As does ChocZero. I hope this helps!
What is the equivelent to Cool Whip here in Australia please.
I’m not sure, sorry!
Here it’s a non dairy “whipped cream “ substitute.
I found they were very sticky. Stuck to the pan even though I put them in the freezer over night eventually. Were they supposed to firm up or is the middle sticky.
Do they have to be stored cold? Will they hold up? Be safe if stored at room temp?
Yep they have to stay cold.
Because my melted chocolate started hardening as I was folding it into the cool whip, it doesn’t look as “chocolatey” as yours! There’s a bunch of little hardened chocolate throughout! Il what could I do next time to fix this issue?
Diana, I just tried making these also. Very sticky even after being in the freezer overnight. Mine also stuck to the parchment paper.
Stumbled upon your page while looking for truffle ideas. You’ve made my year! I could find one, maybe two truffle recipes on a site then have to search and review other sites for more recipes. Yep, I found my home! Lol!
Many, many thanks!
Happy to have you here!!! 🙂
How soft does the final whip become at room temperature? I’m thinking that it would be awesome as a cake filling. If the whip filling is inside a dam of icing around the cake, should it stay put? Or does it become liquify?
Very tacky after I had them frozen and hard to get off the parchment paper.
What makes them very tacky? Do I need more chocolate? Less cool whip? 🤔
Have you tried making different flavors besides chocolate? Like lemon?
When you pack it in the pan, pack it TIGHTLY or it doesn’t cut neatly. Dip the knife in hot water between cuts and then wipe with a paper towel. Had problems with chocolate coating. Didn’t work well for dipping or pouring the chocolate (even tho I thinned it a little). Very clumpy since the melted chocolate discs started hardening quickly. Taste was 4 stars, but the finished candy was 1 star at most. My tasters loved it, however. If I tried it again, I’d use fewer chocolate chips (maybe center was too hard) and probably shape it into balls.
I don’t know why everyone is having so many problems because I made these without any. Thought I would have some for Christmas, but my grandsons and husband ate them within 2 days. Back to the grocery store for more ingredients. Aimee these were not worthless, very very yummy.
I made these tonight and although they were sticky I just froze them for an hour at first rather than 30 minutes. I worked in batches and they turned out good. I wonder if it’s the type of chocolate used that’s causing issues for some? Always a rotten egg in the bunch that has to whine when something doesn’t work out rather than try to find a solution. Your recipe was great thanks for sharing!
Glad you enjoyed them! I’m not quite sure where people are going wrong. Just made them again myself for the holidays and had no issues 🙂
Thank you 🙂 We just made them again (I wanted to try to troubleshoot where people are having issues) and had zero problems.
CAN YOU HELP ME WANT TO DO THE BUTTER FINGER CANDY MADE WITH MELTING THE CANDY CORN
CAN I MELT IN DOUBLE BOILER , OR USE A CROCK POT .. INSEED OF MICROWAVE MELTING THE CANDY CORN .. HARD TO CLEAN THE CANDY CORN FROM MICROWAVE GETS HARD & STICKY ..
I’ve never tried that, sorry.
Just saw your question from last year but thought I’d throw this idea at you for this Christmas! Butterfinger made with cheez-its and peanut butter! Use the large cheez-its put peanut butter on then top with another cracker, when you’ve done all of them melt chocolate bark and dip them in and place on parchment or wax paper. These are surprisingly tasty ☺️
Where do u get chocolate wafers.?
Tried your cool whip candy. I used semi sweet chocolate. They came out of freezer very tacky. Didn’t hold their shape. I won’t do this again. They stuck to bottom of pan. I used glass cake pan.
I do advise in the instructions to line your pan with parchment paper. This keeps them from sticking to the pan. I also suggest you can make truffles and just scoop, drop into balls, freeze, and dip if that’s easier.
I just got the recipe for cool whip Candy and I’m looking forward to eating it
To make truffles could I add a pecan piece. Before I dip each one? Thanks
Hi! Can you use coconut whip to make them?
Can you use homemade cool whip?
Have you ever tried to use sugar free chocolate and sugar free cool whip? Being a diabetic, I try to watch the sugar and look for ways to do this – I love all sweets, especially during holidays. Anxious to hear your comments.
How do you dip them in chocolate. Do you use a special tool? Can’t wait to try these
No tool. Just place piece on a fork, dip down into chocolate and lift up, tap excess off and slide onto parchment.
Definitely going to make your delicious and easy recipe! Sounds so yummy!
I have everything but my cool whip is the light sugar free kind….Will that work?
I have never tried it with the light! Sorry.
Will these melt if left out for any leigh of time? We have a Christmas Eve get together and these would go great there, but they will be out for a while.
They taste best cold, and they will get soft. I suggest freezing before the event, then placing them out frozen to keep them cold longer.
Thank you so much!all your recipes turned out really good,happy holiday.
Can these be kept in the refrigerator instead of the freezer?
I don’t recommend that as they will get pretty soft.
If you make them into truffles do they still need to stay frozen or can they be kept at room temperature then?
Still frozen 🙂