This creamy, no-bake candy brings together a light, fluffy Cool Whip center wrapped in a rich chocolate coating. It tastes just like a homemade version of a Three Musketeers bar, but with a fun twist. Whether I’m making these for the holidays, a party tray, or just to stash in the freezer for a quick sweet fix, they never disappoint.

Why You’ll Love This Recipe

I love how unbelievably easy this candy is to make—no oven required, just a few ingredients, and the payoff is huge. The center is mousse-like thanks to the Cool Whip, and when coated in smooth chocolate, it becomes an irresistible frozen treat. It’s great for making ahead, and I can get creative with variations or decorations. Plus, it’s a total crowd-pleaser that feels store-bought but tastes even better.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

24 oz milk chocolate chips
8 oz Cool Whip (thawed)
24 oz dark chocolate (for coating)
Optional: festive sprinkles

Directions

I start by melting the milk chocolate chips in the microwave (in 30-second intervals) or using a double boiler until smooth. I let it cool for about 10 minutes so it won’t melt the Cool Whip.
I gently fold the cooled, melted chocolate into the thawed Cool Whip until everything is evenly combined.
Then I line an 8×8-inch baking dish with parchment paper, pour in the mixture, and smooth it out.
I freeze this for 30 minutes or until firm.
Once firm, I take it out, cut the candy into small squares, and place them on a tray to keep them cold.
I melt the dark chocolate in the microwave, also in 30-second intervals, until it’s nice and smooth.
Each frozen square gets dipped in the melted chocolate coating, with the excess dripped off. I place them back on a parchment-lined tray and, if I’m feeling festive, sprinkle some decorations on top.
I chill them in the freezer (or fridge) until the coating sets completely. After that, I store them in the freezer until ready to enjoy.

Servings and timing

Yield: 36 pieces
Prep Time: 20 minutes
Cook Time: 2 minutes (for melting)
Total Time: 1 hour 20 minutes

Variations

Sometimes I like to switch things up. Instead of milk chocolate for the filling, I’ve tried semi-sweet or even flavored chips like mint or caramel. White chocolate also makes a fun coating alternative. When I want to match the season or celebration, I add colorful sprinkles or edible glitter. And for a little crunch, I’ve folded in crushed cookies or toffee bits into the filling.

storage/reheating

I always keep these candies in the freezer. They hold their shape best that way and last for up to a month. If I want to serve them softer, I move them to the fridge for 20–30 minutes before serving. I don’t recommend letting them sit at room temperature for long—they can get too soft.

FAQs

What does this candy taste like?

It tastes just like a Three Musketeers bar but a little richer and creamier thanks to the Cool Whip. It’s smooth, chocolatey, and incredibly satisfying.

Can I use homemade whipped cream instead of Cool Whip?

I’ve tried it with homemade whipped cream, but it doesn’t hold up as well in the freezer and can separate. Cool Whip gives it the perfect structure.

Do I have to use a double boiler?

Not at all. I usually melt the chocolate in the microwave in 30-second intervals, stirring in between. It’s quicker and works just fine.

Can I make this ahead for holidays?

Absolutely. I usually make a big batch a week or two ahead, keep them in the freezer, and they’re ready whenever I need them.

How do I keep the chocolate coating from hardening too quickly while dipping?

If the melted chocolate thickens while I’m dipping, I just warm it again in the microwave for 10–15 seconds to loosen it up.

Conclusion

This Cool Whip chocolate candy is a dream if I’m looking for a low-effort, high-reward treat. It’s sweet, creamy, and delightfully nostalgic with its candy bar vibes. I love having a stash in the freezer for whenever I need a chocolate fix or something special to share. Whether it’s for a holiday platter or just because, this recipe is always a winner.

Cool Whip Chocolate Candy (Three Musketeers Copycat)

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Author: Sue
Prep Time: 20 minutes
Cook Time: 2 minutes (melting time)
Total Time: 1 hour 20 minutes
Yield: 36 pieces
Category: Candy / No‑Bake
Method: Freezer / No‑Bake
Cuisine: American / Dessert
Diet: Vegetarian

Print Recipe

Description

A creamy, no‑bake candy with a fluffy Cool Whip center coated in chocolate — reminiscent of a Three Musketeers bar

Ingredients

24 oz milk chocolate chips
8 oz Cool Whip (thawed)
24 oz dark chocolate (for coating)
Optional: festive sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Melt the milk chocolate chips in a microwave (in 30 s intervals) or double boiler until smooth; let cool (approx. 10 min) so it won’t melt the Cool Whip. :contentReference[oaicite:0]{index=0}
Fold the cooled melted chocolate gently into the thawed Cool Whip until well combined. :contentReference[oaicite:1]{index=1}
Line an 8×8 in (or similar) baking dish with parchment. Pour the mixture in and smooth it out. :contentReference[oaicite:2]{index=2}
Freeze for 30 minutes or until firm. :contentReference[oaicite:3]{index=3}
Remove from freezer, cut into small squares, and return them to a baking sheet (keep cold). :contentReference[oaicite:4]{index=4}
Melt the dark chocolate (or melting wafers) in microwave (30 s intervals) until smooth. :contentReference[oaicite:5]{index=5}
Dip each frozen square into the melted chocolate coating, let excess drip off, and place on parchment‑lined tray. Add sprinkles if desired. :contentReference[oaicite:6]{index=6}
Chill (freeze or refrigerate) until the coating is set. Store the candies in the freezer. :contentReference[oaicite:7]{index=7}

Notes

Use good quality chocolate for smoother melt and better flavor. :contentReference[oaicite:8]{index=8}
Keep the candies frozen or very cold — if they warm up, they may become too soft. :contentReference[oaicite:9]{index=9}
You can use white chocolate coating or different flavors of chocolate as variation. :contentReference[oaicite:10]{index=10}
If the coating starts to thicken as you dip, gently reheat 10–15 seconds. :contentReference[oaicite:11]{index=11}