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This easy Cool Whip Candy recipe is light, fluffy, and tastes just like a 3 Musketeers bar! It’s an irresistible no-bake treat made with just 4 simple ingredients and a microwave.
Why We Love This Cool Whip Candy Recipe
- Only 4 pantry-friendly ingredients you probably already have on hand
- No stove or candy thermometer needed
- Fluffy, rich texture with that signature airy center, just like the original 3 Musketeers
- No preservatives or additives makes this homemade candy a cleaner, copycat version of your favorite treat
- Perfect for gifting, parties, or everyday snacking
Ingredients Notes
- Milk chocolate chips: Use good quality chocolate for best flavor and texture.
- Whipped topping: Cool Whip is the best option for this recipe. Avoid using homemade whipped cream, as it won’t provide the same texture or stability.
- Chocolate melting wafers: Ghirardelli melting wafers work great for a smooth, professional-looking chocolate coating. Almond bark is a convenient alternative that melts easily and hardens with a nice snap.
- Vegetable oil: Adding a small amount of oil helps the chocolate melt smoothly and coat the candy evenly. Coconut oil can be used as a substitute if you prefer.
See the recipe card for full information on ingredients and quantities.
How to Make Cool Whip Candy
- Melt the chocolate chips: Pour chocolate chips into a microwave-safe bowl. Microwave on 50% power for 1 minute, then stir in 1 tablespoon of oil. Continue microwaving in 30-second intervals, stirring between each, until smooth.
- Mix in whipped topping: Fold in the thawed whipped topping using a rubber spatula. Stir until fully combined. The mixture will be thick and fluffy.
- Chill the filling: Spread the mixture into a parchment paper lined pan. Smooth the top, making sure it reaches all corners. Refrigerate for at least 6 hours or overnight until firm.
- Cut into pieces: Lift the candy out of the pan onto a cutting board. Cut into 1.5-inch squares, place them on a baking dish, and return to the fridge.
- Melt coating chocolate: Melt the chocolate wafers with the remaining tablespoon of vegetable oil. Microwave on 50% power in short intervals, stirring in between, until smooth and silky.
- Dip and chill: Using forks or dipping tools, coat each candy square in melted chocolate and return to the baking sheet. Chill in the refrigerator for 30 minutes, or until the chocolate shell is set.
Why is my cool whip candy filling not setting properly?
If your filling is too soft or difficult to cut, it likely didn’t chill long enough. For best results, refrigerate the mixture for at least 6 hours or overnight before slicing. This gives it time to fully firm up and hold its shape.
Fun Variations to Try
- Cool Whip Truffles: Roll the chilled filling into bite-sized balls and coat in cookie crumbs or cocoa powder. This turns the recipe into a simple 3 ingredient Cool Whip candy!
- Holiday Sprinkles: Add festive Christmas sprinkles or drizzle white chocolate over the candy after dipping to celebrate the season.
- Flavor Twist: Mix in a drop of peppermint or raspberry extract for a seasonal flavor perfect for Valentine’s Day or winter holidays.
Tips for Making the Best Copycat 3 Musketeers Candy
- Use milk chocolate for the filling to get that classic 3 Musketeers flavor and color. For a richer taste, dark chocolate chips are a great substitute. White chocolate chips work well too if you prefer a sweeter variation.
- Stir quickly when combining the melted chocolate and whipped topping, as the mixture thickens fast.
- Always chill thoroughly before cutting and dipping to keep the texture firm and easy to work with.
- For clean slices, use a sharp knife and wipe it between cuts.
- Customize your size by cutting into mini bites, fun-sized bars (3×1 inch), or full-sized bars (6×1 inch), depending on the occasion.
- Don’t skip chilling between steps.
Storage Instructions
- Store: Keep candy in an airtight container in the refrigerator for 5 to 7 days. Best enjoyed cold for that classic texture.
- Reheat: No reheating needed; this treat is best served chilled straight from the fridge.
- Freeze: Wrap each piece in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Other Easy Candy Recipes
If you’ve tried this Cool Whip Candy Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Cool Whip Candy
Serves — 36
This Cool Whip candy tastes just like a 3 Musketeers bar, with a fluffy chocolate center and smooth chocolate coating. A quick, 4-ingredient, no-bake treat that’s perfect for any occasion.
Prep Time 30 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 35 minutes
Ingredients
- 11.5 ounces milk chocolate chips (one package)
- 8 ounces tub of frozen whipped topping thawed at room temperature
- 10 ounces bag of ghirardelli chocolate melting wafers
- 2 tablespoons vegetable oil divided
Instructions
- Prepare a 8×8 pan with parchment paper. See notes for general tips
- Add the chocolate chips to a large microwave safe bowl. Microwave on 50% power for 1 minute. When done, stir well and add 1 tablespoon vegetable oil. Microwave on 50% power for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.
- Add whipped topping to the melted chocolates and stir well using a rubber spatula. Stir until the mixture is fully combined. It will be thick.
- Pour mixture into the 8×8 dish, scraping the sides of the bowl with the rubber spatula. Be sure to gather all of the mixture.
- Use the spatula to press down and out, make the mixture flush against the edges of the dish and into the corners. Smooth evenly to create a flat surface.
- Place the dish inside the refrigerator and let it chill for 6 hours or overnight.
- When the dish has finished chilling, remove it from the 8×8 pan by pulling up on the side of parchment paper. Use a sharp knife to make 5 cuts on either side. This will create about 1-½ inch pieces.
- Place each individual piece onto a large baking dish. Place that dish inside the refrigerator and allow it to chill while you work step 9.
- Add the chocolate wafers to a microwave safe bowl. Microwave on 50% power for 1 minute. When done, stir well and add the remaining vegetable oil. Microwave on 50% power for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.
- Using two forks or dipping tools, dip each candy piece into the melted chocolate, covering it completely before placing it back on the baking sheet.
- Repeat this process, working one piece at a time. When all candies are covered in chocolate, place back inside the refrigerator for 30 minutes before serving.
Jenn’s Notes
Storage:
- Store: Keep candy in an airtight container in the refrigerator for 5 to 7 days. Best enjoyed cold for that classic texture.
- Reheat: No reheating needed; this treat is best served chilled straight from the fridge.
- Freeze: Wrap each piece in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
- To best prepare an 8×8 baking dish with parchment paper, first take a sheet of parchment large enough to cover the dish and about 2 inches overhang. Using your thumbs and index fingers, press the parchment paper down into the dish, extending your fingers strongly into the corner to make an indention. Remove your fingers and the parchment paper. Using a pair of scissors, cut the parchment paper in 8 places; two cuts leading to each indentation from both sides of the paper. You may need to cut an excess amount of parchment paper off from the longer sides depending on the size of your rolled or pre-cut parchment paper. There should be about 2 inches from each indentation to the end of the paper. Be sure your cuts do not touch one another. When done, place the parchment paper back into the dish, tucking the corners properly behind the parchment sides. Press the paper with your fingers along the edges of the dish to shape it even further. It should hold up nicely.
- Use milk chocolate for the filling to get that classic 3 Musketeers flavor and color. For a richer taste, dark chocolate chips are a great substitute. White chocolate chips work well too if you prefer a sweeter variation.
- Stir quickly when combining the melted chocolate and whipped topping, as the mixture thickens fast.
- Always chill thoroughly before cutting and dipping to keep the texture firm and easy to work with.
- For clean slices, use a sharp knife and wipe it between cuts.
- Customize your size by cutting into mini bites, fun-sized bars (3×1 inch), or full-sized bars (6×1 inch), depending on the occasion.
Nutrition Info
Calories: 77kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 8mg | Potassium: 32mg | Sugar: 9g | Vitamin A: 5IU | Calcium: 11mg | Iron: 0.01mg
Hi here in Australia we don’t have Cool Whip ix there a another substitute that can be used.
A good substitute for Cool Whip in Australia is whipping 1 cup of thickened cream with 2 tbsp icing sugar and ½ tsp vanilla extract until soft peaks form. For extra stability, you can dissolve 1 tsp of gelatine in warm water and add it while whipping. This works well in most dessert recipes.
I put it in the refrigerator for over 8 hours but the mixture never got firm enough to cut into individual pieces. Is there a possibility I used to much cool whip?
Yes, using too much Cool Whip can keep the candy from firming up enough to cut. The ratio of chocolate to Cool Whip is important for structure, so even a little extra can make it softer. Also be sure the chocolate is fully melted and the mixture is chilled in a cold fridge.
this recipe is very easy! talk about good, it’s heaven
Do you let the melted chocolate cool completely, slightly or just plop it in hot?
Let the melted chocolate cool slightly before mixing it in. If it’s too hot, it can melt the Cool Whip and make it lose its fluffy texture. Warm is perfect—just not hot.
How many 11 and 1/2 oz. bags of chocolate chips? it says bags (plural)?
It is one bag of chocolate chips. Thanks for the heads up, I clarified it in the recipe card.
Can you use homemade whipped cream?
Homemade whipped cream won’t work for this recipe because it isn’t stabilized. Cool Whip holds its shape and won’t separate, which is key for the candy to set properly.
The word should be power, not powder in the microwave instructions.
Thank you for catching that!! Just fixed.
in this recipe you call for using the microwave with 50% POWDER. i see no POWDER being called for in the recipe. I see chocolate chip,. chocolate wafers, oil and cool whip. what POWDER are you talking about?
It was a typo for “power”. It should be correct now. Thank you!
I love all your recipes!! Thank you for sharing! This one looks absolutely delicious 😋 I’ll try it soon!!❤️❤️
Thank you!! Come back and let us know what you think!
The recipe calls for 2 tbsp of oil. It then said to add the 2 tbsp of ily to the chocolate chips and then add remaining oil to the chocolate wafers??
That was just an error with the recipe card software. It should be fine now. Thanks for letting me know.
You don’t give measurement. How much chocolate, how much fluff
Hi Heidi – scroll down to the recipe card or hit the jump to recipe button. All of the amounts and instructions are there! (you can even print it out)