Cool Whip Chocolate Candy
Ingredients
1 package (11 ounces) milk chocolate chips
½ tub (4 ounces) frozen whipped topping
1 package (10 ounces) chocolate melting wafers
Instructions
Prepare Your Pans: Line a 5×7-inch baking dish with parchment paper, leaving some overhang on the sides to use as handles for easy removal. Also, line a separate baking sheet with parchment paper. Set both aside.
Melt and Cool the Chocolate: Place the milk chocolate chips in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. This gentle method prevents scorching. Once melted, set the bowl aside and allow the chocolate to cool to room temperature for about 15 minutes. It should not be hot, or it will melt the whipped topping.
Combine Chocolate and Whipped Topping: Add the thawed whipped topping to the cooled chocolate. Using a spatula, gently fold the two together until the mixture is completely combined and uniform in color. The mixture will become thick and mousse-like.
Freeze the Center: Pour the combined mixture into your prepared 5×7-inch baking dish and spread it into an even layer with a spatula. Place the dish in the freezer for 30 to 60 minutes, or until the mixture is completely firm and solid to the touch.
Cut into Pieces: Once firm, remove the chocolate block from the pan using the parchment paper handles. Place it on a cutting board. Use a sharp knife to cut the block into 12 to 16 even squares or rectangles. Place the cut pieces onto the parchment-lined baking sheet, making sure they are not touching. Return the baking sheet to the freezer for at least 30 more minutes. This ensures the centers are very cold and firm for dipping.
Melt the Coating: While the centers are freezing, melt the chocolate melting wafers according to the package instructions (usually in the microwave or a double boiler) until smooth and fluid.
Dip the Candy: Remove the baking sheet with the frozen centers from the freezer. Working quickly, use a fork or a dipping tool to submerge each frozen piece completely into the melted chocolate coating. Lift it out, allowing the excess chocolate to drip off. You can tap the fork gently on the edge of the bowl to help remove drips. Place the dipped candy back onto the parchment-lined baking sheet. If desired, use a toothpick to neaten the edges or remove any pooling chocolate.
Set and Store: Allow the dipped candies to set at room temperature for a few minutes, then transfer them to the freezer or refrigerator to firm up completely. Store the finished candy in an airtight container in the refrigerator for a softer texture, or in a zip-top bag in the freezer for a firmer, cold treat.