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5 from 2 votes

2 Ingredient Chocolate Candy Bars

These easy homemade chocolate candy bars taste just like classic candy bars with their airy, soft chewy filling and chocolate shell. The bars are just 2 ingredients and easy to make.
Servings: 24 bars
Prep Time: 15 minutes
Cook Time: 5 minutes
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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.
Serving: 1bar, Calories: 192kcal, Carbohydrates: 27g, Fat: 11g, Saturated Fat: 7g, Fiber: 2g, Sugar: 19g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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