Ingredients
Equipment
Method
- Place the milk chocolate chips in a microwave-safe bowl. Heat them in the microwave for 45 seconds, then stir until smooth. Continue microwaving in 20-second increments, stirring after each, until fully melted. Let the chocolate cool for 10 minutes.
- In a mixing bowl, add the thawed Cool Whip. Pour in the cooled melted milk chocolate and use a wooden spoon or firm rubber spatula to fold the two together until combined. A few small pieces in the mixture are fine.
- Transfer the mixture into a shallow dish and spread it out evenly to your preferred thickness.
- Place the dish in the freezer for 20 minutes to firm up the filling.
- Take the dish out of the freezer and gently lift the filling from the dish in one piece.
- Cut the set filling into 16 equal-sized pieces.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl using the same method as before, stirring until smooth.
- Dip each candy piece into the melted semi-sweet chocolate, coating it completely.
- Arrange the dipped candies on a sheet of parchment paper and drizzle any leftover chocolate over the tops for decoration.
- Let the coated candies sit until the chocolate hardens before serving or storing in an airtight container.
Notes
For best results, allow the melted chocolate to cool before mixing with Cool Whip to keep the center fluffy. You can substitute a similar whipped topping but avoid homemade whipped cream, as it doesn't hold up as well. Chilling the filling makes slicing easier; if it starts to soften, return it briefly to the freezer. The finished candies taste best cold from the fridge or freezer and can be stored in an airtight container in the fridge for up to five days or in the freezer for a month. For gift-giving or gatherings, layer with parchment paper to prevent sticking.