I made a fluffy, dreamy candy that tastes like a homemade 3 Musketeers bar, but with just three simple ingredients—Cool Whip, melted chocolate, and almond bark. It's light, creamy, and easy enough to whip up in under 15 minutes.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together—no complicated steps, no fancy equipment. The creamy Cool Whip center blends into a smooth base, and freezing helps it hold shape before dipping. My favorite part? That satisfying snap from the firm chocolate almond bark coating followed by a melt-in-your-mouth center reminiscent of a 3 Musketeers. Plus, it’s perfect for gifting or a quick homemade treat.

ingredients

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

12 ounces semi‑sweet baking chocolate or bars, broken into small pieces
8 ounce tub of frozen whipped topping, thawed (Cool Whip or store‑brand)
24 ounces chocolate almond bark (also called candy coating)

directions

Line an 8×8‑inch pan with parchment paper, leaving overhang for easy removal.
In a microwave‑safe bowl, melt the semi‑sweet chocolate: 1 minute on high, stir, then 30‑second intervals until smooth. Stir well.
Add the thawed whipped topping to the melted chocolate.
Beat with a handheld mixer on medium for 1–2 minutes until smooth, scraping the bowl as needed.
Spread the mixture evenly in the prepared pan. Fold over the parchment.
Freeze for 1 hour until firm.
Lift the firm chocolate‑Cool Whip slab out onto a cutting board. Slice into six 1½‑inch strips, then halve and cut into 36 squares, rinsing your knife in hot water between cuts.
Return squares to the freezer while you melt the almond bark: microwave 1 minute, stir, then 30‑second intervals until smooth.
Dip each square using a fork, letting excess drip off. Place on parchment‑lined baking sheet.
Refrigerate 15 minutes until coating firms. Enjoy!

Servings and timing

Makes 36 pieces
Prep time: 10 minutes
Chill time: 1 hour in freezer
Coating set time: 15 minutes in fridge
Total time: about 1 hour 10 minutes

Variations

Swap semi‑sweet chocolate for milk chocolate bars or chips (avoid bittersweet).
Try milk, semi‑sweet, or dark melting wafers in place of almond bark for different chocolate flavors.
For richer flavor, use “extra creamy” whipped topping.
Add a sprinkle of chopped nuts, crushed peppermint, or finely crushed cookies on the coating before it sets.

storage/reheating

Room temperature or fridge: Store in an airtight container; keeps 3–4 days at room temp or up to 2 weeks in the fridge.
Freezer: Tightly wrap and freeze up to 30 days. Let sit at room temperature a couple minutes before serving for best texture.

FAQs

How do I store Cool Whip candy?

I keep mine in an airtight container—fridge works great for about two weeks; freezer is fine too for up to a month. They taste best chilled or just slightly softened.

Can I use fresh whipped cream instead of Cool Whip?

I haven’t had good results with fresh or canned whipped cream—Cool Whip’s stabilized texture is key. Fresh cream makes the candy too soft and won’t hold shape well.

What do I do if my chocolate seizes when melting?

If your chocolate seizes, add a bit of neutral oil or shortening, heat gently, and stir until smooth. But using high-quality bars minimizes this risk.

Can I make them ahead for a party?

Absolutely—I like to prepare them a day ahead. After coating, I refrigerate in a container and just pull them out when guests arrive.

Is there a way to make them nut‑free?

Yes! Just use nut‑free almond‑bark alternatives like soy-based melting wafers. You can even add allergy‑friendly sprinkles for extra flair.

Conclusion

I’m always amazed how something so simple can yield something so decadent. With just three ingredients and minimal effort, these Cool Whip candies are a crowd-pleaser—light, creamy, and irresistible. They’re perfect for parties, gifting, or whenever a sweet craving hits. Enjoy every fluffy bite!

Cool Whip Candy

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: 36 pieces
Category: Candy
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Cool Whip Candy is a light, fluffy treat that mimics the flavor and texture of a 3 Musketeers bar using just three ingredients: Cool Whip, melted chocolate, and almond bark. Perfect for gifting or enjoying at home.

Ingredients

12 ounces semi-sweet baking chocolate or bars, broken into small pieces
8 ounce tub of frozen whipped topping, thawed (Cool Whip or store-brand)
24 ounces chocolate almond bark (also called candy coating)

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Instructions

Line an 8×8‑inch pan with parchment paper, leaving overhang for easy removal.
In a microwave‑safe bowl, melt the semi‑sweet chocolate: microwave 1 minute on high, stir, then continue in 30‑second intervals until smooth.
Add the thawed whipped topping to the melted chocolate.
Beat with a handheld mixer on medium for 1–2 minutes until smooth, scraping the bowl as needed.
Spread the mixture evenly in the prepared pan and fold over the parchment.
Freeze for 1 hour until firm.
Lift the slab out onto a cutting board and slice into six 1½‑inch strips, then halve and cut into 36 squares, rinsing knife in hot water between cuts.
Return squares to the freezer while melting the almond bark: microwave 1 minute, stir, then 30‑second intervals until smooth.
Dip each square using a fork, letting excess drip off. Place on parchment‑lined baking sheet.
Refrigerate 15 minutes until coating firms.

Notes

Store in an airtight container for 3–4 days at room temp or up to 2 weeks in the fridge.
Can be frozen for up to 30 days; let sit at room temperature a couple minutes before serving.
Use extra creamy Cool Whip for a richer center.
Decorate with chopped nuts, peppermint, or crushed cookies before chocolate sets.