Cool Whip Candy (3 Musketeers Copycat) Recipe
Introduction
This Cool Whip Candy is a delightful homemade copycat of the classic 3 Musketeers bar. It’s creamy, chocolaty, and surprisingly simple to make with just a few ingredients. Perfect for satisfying your sweet tooth or sharing with friends.
Ingredients
- 1 package milk chocolate chips (11 ounces)
- 1/2 tub Cool Whip (4 ounces), thawed
- 10 ounces Ghirardelli chocolate melting wafers (milk or dark), one package
Instructions
- Step 1: Prepare a 5×7 inch baking dish by lining it with parchment paper and set it aside. Also line a baking sheet with parchment paper and set aside for later.
- Step 2: Place 1 cup of the milk chocolate chips in a microwave-safe bowl. Melt at 50% power in 30-second intervals, stirring between each until smooth. Let it cool at room temperature for about 15 minutes.
- Step 3: Gently fold the thawed Cool Whip into the cooled melted chocolate until well combined. Pour this mixture into the prepared baking dish.
- Step 4: Freeze the mixture for 30 to 60 minutes, or until firm. Once hardened, cut into 12 to 16 squares and place them on the parchment-lined baking sheet. Return the squares to the freezer for at least another 30 minutes.
- Step 5: Melt the chocolate wafer discs according to the package instructions, stirring until smooth.
- Step 6: Remove the candy squares from the freezer and dip each into the melted chocolate coating them fully. Use a toothpick to transfer them back onto the parchment paper and to remove any excess chocolate by tracing the edges.
- Step 7: Store the coated candies in the freezer until ready to serve for a cool, fudgy treat.
Tips & Variations
- For a different twist, try dark chocolate chips instead of milk chocolate to deepen the flavor.
- If you don’t have Ghirardelli wafers, chocolate chips can work for dipping but may need a little bit of shortening to melt smoothly.
- Adding a teaspoon of vanilla extract to the chocolate mixture enhances the overall flavor.
Storage
Keep the candy stored in an airtight container in the freezer to maintain its shape and freshness. It will last up to 2 weeks. When ready to enjoy, allow the candy to sit at room temperature for a few minutes to soften slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this candy without a microwave?
Yes, you can melt the chocolate chips and wafers using a double boiler on the stove to gently melt the chocolate without burning it.
Is Cool Whip necessary or can I substitute something else?
Cool Whip gives this candy its signature light and fluffy texture. You may try substituting with whipped cream, but the consistency and stability may differ.
PrintCool Whip Candy (3 Musketeers Copycat) Recipe
This Cool Whip Candy recipe is a delightful 3 Musketeers copycat treat featuring a smooth milk chocolate and Cool Whip center coated in a rich chocolate shell. Perfect for a creamy, chocolatey dessert that’s easy to make and freezes into delicious bite-sized squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (includes melting chocolate steps, freezing time excluded)
- Total Time: 1 hour 45 minutes (includes freezing time)
- Yield: 12 to 16 candy bars 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
Ingredients
Center Layer
- 1 package (11 ounces) milk chocolate chips
- 1/2 tub (4 ounces) Cool Whip, thawed
Coating
- 10 ounces Ghirardelli chocolate melting wafers (milk or dark)
Instructions
- Prepare baking dish: Line a 5×7 inch baking dish with parchment paper and set aside. Also line a baking sheet with parchment paper to place the candy squares later.
- Melt chocolate chips: Place 1 cup of the milk chocolate chips in a microwave-safe bowl and melt at 50% power in 30-second intervals, stirring after each interval until smooth. Let the melted chocolate cool at room temperature for about 15 minutes.
- Combine chocolate and Cool Whip: Fold the thawed Cool Whip into the cooled melted chocolate gently until fully combined. Pour this mixture evenly into the prepared baking dish.
- Freeze the center: Place the baking dish in the freezer for 30 to 60 minutes, or until the chocolate-Cool Whip mixture is firm.
- Cut and freeze: Remove the hardened mixture from the baking dish using the parchment paper. Cut into 12 to 16 squares, then place them on the parchment-lined baking sheet. Return the squares to the freezer for at least 30 minutes to firm up further.
- Melt chocolate wafers: Melt the 10 ounces of chocolate melting wafers according to package instructions, stirring until smooth and glossy.
- Dip candy bars: Take the frozen candy squares out of the freezer and dip each piece into the melted chocolate coating completely. Use a toothpick to help slide the candy off into the parchment paper and to smooth the edges by removing excess chocolate.
- Final freeze and store: Store the dipped candy bars in the freezer until ready to serve for optimal chocolate coating firmness and refreshing taste.
Notes
- Ensure the Cool Whip is fully thawed before folding to avoid lumps.
- Use parchment paper for easy removal and cleanup.
- Keep the candy bars frozen until serving to maintain texture and prevent melting.
- You can use milk or dark chocolate melting wafers depending on your preference for the coating.
- Handle the dipped candy bars with care as the chocolate coating can be delicate.
Keywords: Cool Whip Candy, 3 Musketeers copycat, chocolate candy, homemade candy bars, frozen dessert, easy chocolate treat
