Ingredients
Equipment
Method
- Add the milk chocolate chips to a microwave-safe dish and microwave for 45 seconds. Stir until melted, then continue microwaving in 20-second bursts, stirring after each, until the chocolate is fully smooth. Let it cool for 10 minutes.
- In a mixing bowl, combine the thawed Cool Whip and cooled milk chocolate. Gently fold with a wooden spoon or firm spatula until the mixture is fully blended; a few small lumps are OK if you like a bit of texture.
- Press the mixture evenly into a dish, smoothing it to your preferred thickness.
- Place the dish in the freezer and chill for 20 minutes to help the filling firm up.
- Remove from the freezer and carefully lift out the filling in one piece.
- Using a sharp knife, cut the filling into 16 equal squares or bars.
- Melt the semi-sweet chocolate chips following the same microwave method: 45 seconds, stir, then 20-second intervals as needed until fully melted and smooth.
- Dip each candy square into the melted semi-sweet chocolate to fully cover them.
- Arrange the coated candies onto parchment paper and drizzle any remaining chocolate over the tops for decoration.
- Allow the chocolate coating to set completely before serving or transferring to an airtight container for storage.
Notes
Be sure to let the melted milk chocolate cool before mixing with Cool Whip to keep the candy centers fluffy. Lining your dish with parchment makes removal much easier. If the filling softens too much while working or dipping, pop it back in the fridge for a few minutes. Store finished candies in an airtight container with parchment between layers for up to one week in the refrigerator. For longer storage, freeze for up to a month and thaw in the fridge before serving.