Cool Whip Candy Recipes

COOL WHIP CHOCOLATE GANACHE

COOL WHIP Chocolate Ganache image

Looking for a simple chocolate ganache recipe? You're just ten minutes and two ingredients away from this rich, creamy & easy COOL WHIP Chocolate Ganache.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 1-1/2 cups or 12 servings, 2 Tbsp. each

Number Of Ingredients 2

Ingredients

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

Steps:

Microwave ingredients in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring every minute.
Let stand 15 min., then use to top cake, cupcakes or brownies.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 10 g, Protein 1 g

COOL WHIP CANDY

Cool Whip Candy image

I found this on the net ages ago. When I started putting my card files online, I had to post this because these are SO good and really easy. Great for holiday parties! Refrigerator time is not reflected in the passive time.

Provided by Redneck Epicurean

Categories Candy

Time 30m

Yield 1 batch

Number Of Ingredients 3

Ingredients

3 (8 ounce) hershey's milk chocolate candy bars
2 (8 ounce) containers Cool Whip
1 -2 cup cookie crumbs (You might need more. I always use the fudge-striped cookies, but anything works!)

Steps:

Melt the chocolate in the microwave, starting with 30 seconds; stir.
Microwave in 30 second intervals and stir after each until melted totally.
Cool slightly.
Fold in the cool whip.
Drop by tablespoonfuls into the crumbs and roll around to coat.
Place on waxed paper.
Refrigerate to harden.
Store, covered, in the refrigerator.

EASY CHOCOLATE TRUFFLES AKA: COOL WHIP CANDY

Easy Chocolate Truffles Aka: Cool Whip Candy image

A friend of ours dropped by one day with a few of these to share. He got the recipe from his grandmother. There are very few recipes I make using Cool Whip but this is now one of them. I looked up Cool Whip Candy here on Zaar & there are a couple others posted but they use different cookies and Hershey candy bars. I liked that this recipe uses chocolate chips, as they melt faster & I could buy a brand that I favor over Hershey. We store the truffles in a large resealable bag in the freezer & just grab one or two whenever we have a bit of a sweet tooth. Aside from some heavy duty stirring this recipe is very kid friendly. Cook time is chill time.

Provided by Tinkerbell

Categories Candy

Time 2h

Yield 40 truffles, 20 serving(s)

Number Of Ingredients 3

Ingredients

3 (12 ounce) bags milk chocolate chips (12 oz each, not semi-sweet)
1 (16 ounce) container Cool Whip, Thawed (store brands & Lite options don't work)
1 (7 1/4 ounce) package graham crackers, crushed

Steps:

In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
Line a cookie sheet with waxed paper or parchment.
Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
When finished, put the cookie sheet back in freezer for an hour or two.
Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.

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In a microwave safe bowl, melt chocolate chips for one minute. Stir and microwave again for another 30 seconds. Stir until smooth. (if needed, heat another 15 seconds). Allow to sit and cool to room temperature, about 20 minutes.
In a large bowl, fold together gently the cooled, melted chocolate with Cool Whip. As you combine them, the chocolate may harden into tiny bits. That's perfectly normal, keep gently folding until all the chocolate and Cool Whip has been combined. Pour into baking dish.
Freeze for 30 minutes. Remove from freezer and cut into 36 squares. Place candy on parchment paper lined baking sheet and return to freezer for at least 30 minutes.

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