Cool Whip Candy

 

Cool Whip Candy
Ingredients
(Makes 20–24 bite-sized candies)

1 (8 oz) tub Cool Whip, fully thawed (full-fat recommended)
½ cup powdered sugar
1 tsp vanilla extract (optional, for flavor depth)
16 oz high-quality milk or dark chocolate melting wafers (or almond bark)
¼ cup finely chopped roasted peanuts or almonds
2 tbsp mini chocolate chips or shaved chocolate (for topping)
Instructions

Prepare the fluffy white centers
In a large bowl, gently fold powdered sugar into the thawed Cool Whip using a spatula. Add vanilla if using. Fold until smooth and slightly thickened — do not overmix. The mixture should be soft but hold its shape when scooped.
Shape into domes
Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out rounded mounds of the Cool Whip mixture. Gently smooth the tops to form neat domes. Freeze for 1 hour, or until firm enough to handle without melting.
Melt the chocolate coating
In a microwave-safe bowl, melt the chocolate wafers in 30-second bursts, stirring well after each interval, until completely smooth and fluid. Let cool slightly (still pourable but not hot).
Dip and coat
Working one at a time, use a fork to dip each frozen dome into the melted chocolate. Lift it out, letting excess drip off. Place back on the parchment-lined tray.
Add toppings immediately
While the chocolate is still wet, sprinkle generously with chopped nuts and mini chocolate chips/shavings. Work quickly — the chocolate sets fast!
Chill to set
Refrigerate for 20–25 minutes, or until the chocolate shell is crisp and fully hardened.
Serve or store
For best texture, serve chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.