These homemade chocolate candy bars taste just like classic chocolate candy bars. They only need 2 ingredients and are easy to make. The candy bars also store well. The bars have a soft chewy center and are coated in a chocolate shell.
These candy bars taste a lot like 3 Musketeers and other classic chocolate candy bars. The filling is airy, soft and slightly chewy. I love that they store well in the freezer. I like making a big batch of them and storing them for when I have guests over or when I’m in the need for a quick chocolate treat.
Ingredients
- Cool Whip or Heavy Cream
- Semisweet Chocolate Chips
These candy bars are a variation on Cool Whip candy bars but I’ve adapted the recipe so that it also works with homemade whipped cream.
Cool Whip or Heavy cream: Cool Whip is the easiest way to make these bars. Cool Whip contains ingredients that prevent it from melting too much when combined with the chocolate. It also stays soft when frozen. However if you don’t have Cool Whip available, the recipe does work with whipped heavy cream. You just need to be more careful with incorporating the heavy cream into the filling and you also need to let the bars come to room temperature longer before the filling is soft enough to eat.
Semisweet chocolate chips: Semisweet chocolate chips are melted and combined with the Cool Whip to make an airy, soft and chewy filling that tastes a lot the nougat filling in classic candy bars. The bars are also dipped in melted chocolate so that the candy bars have a chocolate shell.
How to Make Chocolate Candy Bars
- Some of the chocolate is first melted until smooth. The Cool Whip or whipped heavy cream is then gently folded in with a spatula.
- The filling is spread out into a parchment lined pan and placed into the freezer to set.
- When the filling is set, it is cut into 1 x 2 inch rectangles. The bars are placed back into the freezer to make sure the filling is solid.
- Meanwhile, melt the remaining chocolate. Then dip the frozen rectangles until they are completely coated in chocolate. If desired, decorate the chocolate bars with chocolate drizzle and sea salt. Place the bars back into the freezer until firm.
Expert Tips:
- If you prefer a sweeter chocolate, you can make these bars with milk chocolate chips. If you prefer less sweet, the bars can also be made with dark chocolate chips. Avoid using white chocolate chips for the filling because the filling will not set.
- You can also use different chocolates for the coating versus the filling. For example, you can use semisweet chocolate for the filling but coat the bars in milk or white chocolate.
- If you want a thinner chocolate shell coating you can add a few teaspoons of melted coconut oil to your melted chocolate which will thin out the chocolate.
More Candy Recipes
2 Ingredient Chocolate Candy Bars
Ingredients
- 5 cups (955 g) semisweet chocolate chips divided
- 8 oz Cool Whip topping, thawed but chilled in the fridge see note for how to make these with whipped heavy cream instead of Cool Whip
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Add 3 cups of chocolate chips to a microwave safe bowl. Heat in 30 second increments, stirring in between, until it’s completely smooth and melted, about 2 minutes total. Set aside to cool to room temperature, about 10 to 15 minutes.
- It’s important to let the chocolate come to room temperature so it doesn't melt the Cool Whip once it’s combined.
- Once the chocolate has cooled, fold in the Cool Whip until fully combined. The mixture should look fluffy. Transfer into the prepared pan, spreading it out evenly with an offset spatula.
- Place the pan in the freezer for at least 30 minutes, or until the mixture is firm enough to cut.
- Remove the pan from the freezer. Lift the mixture out of the pan using the parchment paper overhang and place it on a cutting board. Cut into 1 x 2 inch rectangles. Add rectangles to a parchment lined baking sheet and place back into the freezer to harden, about 20 to 30 minutes.
- In a microwave-safe bowl, melt the remaining 2 cups of chocolate chips in 30-second intervals, stirring between each interval with a spatula, until smooth and melted (this should take about 1-2 minutes total). If you desire a thinner chocolate coating, stir in a few teaspoons of melted coconut oil until your chocolate reaches your desired consistency.
- Using two forks, dip each frozen bar into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the bars back on the parchment-lined baking sheet. Try to wipe or break off any excess chocolate that will pool a little at the bottom of each chocolate bar.
- When you are done coating, the chocolate should be mostly set on your candies, depending on how warm/humid your kitchen is. If desired, use the remaining melted chocolate to add a chocolate drizzle on top of the bars. If you don't have enough chocolate remaining you can also melt additional chocolate for the drizzle. You can also garnish the bars with coarse salt. Place the bars back into the freezer until the chocolate coating becomes firm. Keep bars in the freezer until ready to serve. Store uneaten candy bars in the freezer.
Notes
- This recipe uses one full 8-oz tub of Cool Whip. 8 ounces refers to weight and not volume so it is not equivalent to 1 cup. It should yield about 3 cups.
- Whipped Heavy Cream version: To make these bars with whipped heavy cream, add 1.5 cups heavy cream to a mixing bowl and beat on high speed until medium to stiff peaks form. You should have about 3 cups of whipped cream. Place the whipped cream into the fridge and keep it cold in fridge until ready to use. Use it in the recipe in place of Cool Whip, following the same instructions except keep these things in mind:
- Make sure your melted chocolate for the filling is not hot and has come to room temperature. If it is hot, it will melt the whipped cream. Remove whipped cream from fridge only when ready to be folded in and very gently fold it into the melted chocolate. The whipped cream should melt slightly but should mostly keep its form and you should have an airy whipped chocolate mixture.
- When ready to serve, you will need to let the bars come to room temperature for about 30-60 minutes before eating, so that the filling is soft and no longer frozen.
- The whipped cream filling does have a slightly different texture than the Cool Whip filling. The Cool Whip filling will be a little chewy, like a nougat. The whipped cream filling is soft and airy but isn't chewy. It still tastes good though.
- Estimated nutrition assumes 4.5 cups of chocolate are in the bars since not all of the chocolate ends up on the bars.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Beautiful candy bars they never lasted once kids got ahold of them will have to make more thank you
I’m so glad your kids liked them! My family loves these
First, these are delicious!!!!
Second- you may need double the amount for dipping (I did)
Third- coco whip (coconut cool whip) is not a good sub. Just use whipped cream if you don’t want to use reg. cool whip.
Fourth- don’t add too much cool whip/whipped cream to the filling (it melts too easy when trying to dip and you can only do like 3 at a time while keeping the others in the freezer. (2 trays with silicone mats are handy here.)
Fifth- I topped mine with a variety of things-chopped slivered almonds, shredded coconut, and crushed candy canes. Very delicious definitely recomend! 5 stars all the way!
Thanks for sharing your feedback! We’re so glad you loved this recipe!
Can I use coconut cream?
We have not tested that with this recipe so we are unsure what the final result would be!