Ingredients
Equipment
Method
- Place the milk chocolate chips in a microwave-safe dish and microwave for 45 seconds. Stir until smooth, then continue heating in 20-second intervals, stirring between each, until completely melted and smooth. Allow to cool for 10 minutes.
- Add the thawed Cool Whip to a mixing bowl along with the cooled melted milk chocolate. Using a wooden spoon or firm rubber spatula, fold and work the ingredients together until fully combined. Some chunks are acceptable; continue mixing until you reach your preferred consistency.
- Transfer the mixture to a dish and press it into an even layer at your desired thickness.
- Freeze the dish for 20 minutes to firm up the filling.
- Take the dish out of the freezer and carefully lift the filling out in one solid piece.
- Slice the filling into 16 equal pieces.
- Melt the semi-sweet chocolate chips using the same method as the milk chocolate: 45 seconds, stir, then additional 20-second intervals until smooth.
- Dip each piece of filling into the melted semi-sweet chocolate to coat.
- Place the coated pieces flat on parchment paper and drizzle the remaining chocolate over each bar for a finished appearance.
- Let the chocolate coating solidify completely before serving or placing in an airtight container.
Notes
Cool the melted milk chocolate for the full 10 minutes before mixing with Cool Whip to prevent deflating the airy texture. Line your dish with parchment paper before pressing in the mixture to make removal easier. If the filling becomes too soft while working, return it to the fridge briefly. Store finished candies in an airtight container in the refrigerator for up to one week, with parchment paper between layers to prevent sticking. For longer storage, freeze for up to one month and thaw in the fridge for 30 minutes before serving.