Cool Whip Chocolate Candy Bites Recipe

Ingredients

Main Ingredients

• 11.5 ounces milk chocolate chips (one package)
• 8 ounces tub of frozen whipped topping, thawed at room temperature
• 10 ounces bag of Ghirardelli chocolate melting wafers
• 2 tablespoons vegetable oil, divided

Instructions

1. Line an 8×8 inch pan with parchment paper to ensure easy removal and avoid sticking. Set aside.
2. Place chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute. Stir thoroughly and add 1 tablespoon vegetable oil. Continue microwaving at 50% power in 30 second intervals, stirring after each, until the chocolate is silky smooth. Remove from microwave.
3. Add the thawed whipped topping to the melted chocolate. Stir well with a rubber spatula until fully combined into a thick mixture.
4. Pour the chocolate and whipped topping mixture into the prepared 8×8 pan. Use the spatula to scrape down the sides of the bowl ensuring all mixture is transferred.
5. Press the mixture down and out evenly to make it flush against the pan edges and corners, smoothing the top surface.
6. Place the pan in the refrigerator and chill for 6 hours or preferably overnight until firm.
7. Remove the chilled candy by lifting the parchment paper out of the pan. Using a sharp knife, cut the candy into approximately 1½-inch pieces by making 5 cuts on each side.
8. Place the individual pieces on a large baking dish and refrigerate to keep chilled while preparing the coating chocolate.
9. Place Ghirardelli melting wafers into a microwave-safe bowl. Microwave at 50% power for 1 minute, then stir well and add the remaining 1 tablespoon vegetable oil. Continue microwaving at 50% power in 30 second intervals, stirring after each until the chocolate is smooth. Remove from microwave.
10. Using two forks or candy dipping tools, dip each candy piece completely into the melted chocolate coating. Place the dipped pieces back on the baking dish.
11. After all candies are coated, place the baking dish back in the refrigerator for 30 minutes to allow the chocolate shell to harden before serving.

Notes

• Store candy in an airtight container in the refrigerator for 5 to 7 days, best enjoyed cold for optimal texture.
• No reheating needed; serve chilled directly from the fridge for classic taste and texture.
• To freeze, wrap each piece in plastic wrap then place in a freezer-safe bag. Freeze for up to 2 months and thaw in refrigerator before serving.
• Do not skip chilling steps between stages to ensure candy sets properly and has the ideal consistency.
• Use parchment paper to line the pan for easy removal and clean edges.

Nutrition

Calories: 138kcal | Carbohydrates: 14g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 15mg | Fiber: 0g | Sugar: 12g