Ingredients
Method
Instructions
- Prepare your baking dish: Line an 8-inch square baking dish with parchment paper, allowing an overhang on two sides to create "handles." This will make it much easier to lift the candy block out later. Set this prepared dish aside.
- Melt the milk chocolate: In a microwave-safe bowl, combine one package (11 ounces) of the milk chocolate morsels. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and completely melted. Be careful not to overheat it. Let it cool slightly for a few minutes.
- Combine with whipped topping: Gently fold the slightly cooled melted milk chocolate into the completely thawed whipped topping. Use a rubber spatula and mix until just combined and no white streaks remain. Overmixing can deflate the whipped topping, affecting the final texture.
- Spread and chill: Pour the chocolate and whipped topping mixture into your prepared 8-inch baking dish. Spread it evenly with a spatula. Place the dish into the freezer and allow it to firm up for at least 30 minutes, or until solid enough to cut.
- Cut and re-freeze: Once firm, use the parchment paper overhangs to lift the candy block out of the dish and place it on a cutting board. Use a sharp knife to cut the block into 36 uniform squares (a 6x6 grid works well). Arrange these squares in a single layer on a separate baking sheet lined with fresh parchment paper. Return the baking sheet with the cut candy squares to the freezer for another 30 minutes to ensure they are very cold, which helps with coating.
- Melt dark chocolate for coating: While the candy is chilling for the second time, melt the 24 ounces of dark chocolate melting wafers according to package directions. You can use a microwave (stirring every 30 seconds) or a double boiler. Ensure the chocolate is smooth, glossy, and at the correct temperature for dipping.
- Dip the candy: Remove the super-chilled candy squares from the freezer. Working quickly, one by one, dip each square into the melted dark chocolate using a fork or dipping tools. Allow any excess chocolate to drip off, then place the coated candy onto a new sheet of parchment paper. If your chocolate starts to thicken, gently re-warm it.
- Set and store: Allow the coated candies to set completely at room temperature or in the refrigerator for a few minutes. Once set, store the finished Cool Whip candies in an airtight container in the freezer. They are best served straight from the freezer, offering that delightful cold, creamy, and crisp contrast. They will keep beautifully for up to 30 days.
- Optional: For an extra touch, before the chocolate coating sets, sprinkle with a pinch of sea salt, colorful sprinkles, or a dusting of cocoa powder for a sophisticated finish.