Ingredients
2 bags of Milk Chocolate chips (11 oz each)
1 tub of Cool Whip, thawed (8 oz)
24 oz of Ghirardelli dark chocolate melting wafers
Directions
First things first, grab a microwave-safe bowl and throw in the chocolate chips. Heat them in the microwave for about a minute. Give it a good stir, then pop them back in for another 30 seconds. Keep stirring until it’s silky and smooth. If it’s still chunky, don’t hesitate to give it a quick 15-second zap in the microwave. Let the melted chocolate cool for around 20 minutes—patience is key!
While you’re waiting, line an 8-inch square baking dish with parchment paper. This is where all the goodness will come together, so make sure it’s ready!
Now, in a large mixing bowl, gently fold together the cooled chocolate and the Cool Whip. Don’t worry if it seems to clump; that’s part of the charm! Keep folding until everything’s nicely blended. Once you’ve got a smooth mixture, pour it into the prepared dish and spread it out evenly.
Next, pop that dish into the freezer for 30 minutes. After it’s set, take it out and cut the candy into 36 delightful squares. Transfer those squares onto a parchment-lined baking sheet and return them to the freezer for another 30 minutes.
Now, onto the dark chocolate! Melt those wafers according to the package directions. Once your candy squares are properly chilled, dip each one into the melted chocolate, making sure they’re fully coated. Place them back on the parchment paper for the chocolate to set.
When you’re ready to enjoy, keep your delicious creations in the freezer until it’s time to share! They’re best served cold and can last for up to 30 days, just waiting to be devoured.
Storing Suggestion
Keep your Cool Whip Candy in an airtight container in the freezer for optimal freshness. It can be stored for up to 30 days. Just take out what you need when you’re ready for a treat!
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