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Easy 3-Ingredient Cool Whip Candy (3 Musketeers Copycat)

A stack of homemade cool whip candy squares coated in dark chocolate, with one piece bitten into.

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Make this incredibly simple, no-bake Cool Whip Candy that tastes just like a fluffy 3 Musketeers bar. It requires only three ingredients and sets up fast, making it a perfect, budget-friendly treat for any party or holiday tray.

Ingredients

Scale
  • 1 cup powdered sugar, plus extra for dusting
  • 1 cup heavy whipping cream, whipped to stiff peaks (or use 1 cup thawed frozen whipped topping)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare an 8×4 inch loaf pan by lining it with parchment paper, leaving an overhang for easy removal. Dust the bottom lightly with powdered sugar.
  2. In a large bowl, gently fold the powdered sugar into the whipped cream or thawed whipped topping until just combined. Do not overmix, or the mixture will deflate.
  3. Spread the fluffy mixture evenly into the prepared loaf pan. Place the pan in the freezer for at least 2 hours, or until firm.
  4. Once firm, lift the candy block out of the pan using the parchment paper overhang. Cut the block into small, bite-sized squares.
  5. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well after each interval, until smooth.
  6. Dip each candy square into the melted chocolate, allowing excess chocolate to drip off. Place the dipped candies onto a parchment-lined baking sheet.
  7. Return the chocolate-dipped candies to the freezer for about 15 minutes, or until the chocolate coating is set.
  8. Store the finished Cool Whip Candy in an airtight container in the refrigerator or freezer.

Notes

  • For the best 3 Musketeers copycat texture, ensure your whipped topping is fully thawed but still cold, or whip your heavy cream until stiff peaks form.
  • If you want a richer chocolate coating, add 1 teaspoon of coconut oil or shortening to the chocolate chips before melting.
  • This recipe is excellent for making ahead of time for holiday candy trays.

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