Need an easy and delicious holiday treat? Peppermint Cool Whip Candy is the perfect recipe for the season!
If you like a Three Musketeers bar, that is the same vibe you’ll get with this recipe but homemade is always better! If you want a less seasonal variety, just omit the peppermint!
Peppermint Cool Whip Candy
The non-peppermint version of this recipe is also known as three ingredient candy and the fluffy center is always a hit! With the addition of some peppermint extract and some crushed peppermint, you get the most holiday of variations!
You don’t need any special candy-making equipment to make this treat either.
What makes it even easier is the fact that you use the microwave to melt all of the ingredients. So it doesn’t even take that long to make!
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Homemade 3 Musketeers
3 Musketeers is one of my favorite candy bars. Being able to make a copycat at home is great for when you’re craving a sweet treat or when you’re planning to entertain!
Adding the peppermint twist makes this one of my favorite candies of the holiday season!
Cool Whip Candy Ingredients
Here’s what you need to make this easy candy recipe. If you don’t want to make the peppermint version, simply omit the peppermint ingredients.
- 6 cups milk chocolate chips, divided
- 8 ounces Cool Whip topping, thawed (1 tub of Cool Whip)
- 1 teaspoon peppermint extract
- 1 1/2 tablespoons vegetable shortening
- Peppermint candy, crushed
This recipe makes approximately 64 pieces of candy.
You will also need plastic wrap and parchment paper for this recipe. For the crushed peppermint, you can either buy the bits that are already crushed or get a few candy canes and crush them in a zippered bag.
Instructions
Start by putting 3 1/2 cups of the milk chocolate morsels in a large bowl that is microwave safe.
Cook in 30-second increments to melt. Stir between each increment until the chocolate is completely melted.
Add the Cool Whip and peppermint extract to the melted chocolate chips.
Use a hand mixer or electric mixer to beat the ingredients until the chocolate mixture is smooth.
Line an 8-inch by 8-inch square baking dish with plastic wrap.
Then spread the chocolate Cool Whip mixture in an even layer in the prepared pan.
Cover the pan with plastic wrap and place it in the freezer for at least 30 minutes. You want the mixture to be hard enough to be able to remove it from the pan.
Remove the mixture from the pan using the plastic wrap and flip it over onto a cutting board.
Cut the large piece of chocolate Cool Whip candy into one-inch wide bars using a sharp knife that is greased or sprayed with nonstick spray.
Then cut the bars into one-inch squares.
Place candy onto a tray or baking sheet lined with parchment paper and put them in the freezer.
Chill for at least 30 more minutes.
When you are ready to start decorating the candy, melt the remaining chocolate in the microwave using a microwave safe bowl in 30-second increments, stirring between each one.
Take a batch of candy squares out of the freezer.
Working in batches, place the candy on a mark and spoon melted chocolate over the top until it is coated fully with chocolate.
Tap the fork lightly on the edge of the bowl to remove excess chocolate and then set the candy on a piece of parchment paper.
Immediately sprinkle with crushed peppermint bits.
Once all of the candy pieces have been coated with chocolate and decorated, put them in the refrigerator and all the chocolate to cool and set completely before serving.
Recipe FAQs
Can I freeze a batch of Cool Whip candy?
I recommend storing the candy in freezer bags or airtight plastic containers in the freezer when you’re not serving them. They taste the best when they are cold.
You can store Cool Whip candy in the freezer for up to a month.
Can I use whipped cream instead of Cool Whip?
This is one recipe where you cannot substitute whipped cream for Cool Whip. The consistency of the two ingredients is very different and it will not sub well.
Candy Variations
You can make some simple tweaks and substitutions to change the flavor of these bite-sized candy bars.
- Try using dark chocolate or white chocolate for your truffles for a different taste. White chocolate will give you a lighter taste. You can play with the different combinations of chocolate inside the candy and the coating.
- You can also substitute different flavors of Cool Whip.
- You can also use melted almond bark to coat the outside of the candy to get an extra smooth coating.
- You can also use candy melts for the coating which gives you more options for the color of your coating.
- Decorate with different sprinkles or chopped nuts for different occasions.
More Cool Whip Recipes
If you’re looking for more easy recipes that use Cool Whip, try Peppermint Dip for more festive flavors!
Gingerbread Cheesecake Dip is also perfect for the holiday season!
Fruit Salad with Cool Whip is another sweet recipe that is great for this time of year!
Peppermint Cool Whip Candy
This copycat 3 Muskateers bar recipe with a peppermint twist is perfect for the holidays!
Servings: 64
Ingredients
- 6 cups milk chocolate chips (divided)
- 8 ounces Cool Whip topping (thawed)
- 1 teaspoon peppermint extract
- 1 1/2 tablespoons vegetable shortening
- Peppermint candy (crushed)
Instructions
-
Start by putting 3 1/2 cups of the milk chocolate morsels in a large microwave-safe bowl.
-
Cook in 30-second increments to melt. Stir between each increment until the chocolate is completely melted.
-
Add the Cool Whip and peppermint extract to the melted chocolate chips. Fold cool whip in until completely smooth (can use a hand mixer).
-
Line an 8-inch by 8-inch square baking dish with plastic wrap.
-
Then spread the chocolate Cool Whip mixture in an even layer in the prepared pan.
-
Cover the pan with plastic wrap and place it in the freezer for at least 30 minutes. You want the mixture to be hard enough to be able to remove it from the pan.
-
Remove the mixture from the pan using the plastic wrap and flip it over onto a cutting board.
-
Cut the large piece of chocolate Cool Whip candy into one-inch wide bars using a sharp knife that is greased or sprayed with nonstick spray. Then cut the bars into one-inch squares.
-
Place candy onto a tray or baking sheet lined with parchment paper and put them in the freezer.
-
Chill for at least 30 more minutes.
-
When you are ready to start decorating the candy, melt the remaining chocolate in the microwave using a microwave safe bowl in 30-second increments, stirring between each one.
-
Working in batches, place the candy on a mark and spoon melted chocolate over the top until it is coated fully with chocolate.
-
Tap the fork lightly on the edge of the bowl to remove excess chocolate and then set the candy on a piece of parchment paper.
-
Immediately sprinkle with crushed peppermint bits.
-
Once all of the candy pieces have been coated with chocolate and decorated, put them in the refrigerator and all the chocolate to cool and set completely before serving.
