Cool Whip Candy Recipe

Learn how to make easy 3-ingredient copycat 3 Musketeers candy bars with cool whip, chocolate, and shortening. The bars taste amazingly similar to the real thing and make a perfect freezer-friendly treat.

Can I use regular whipped cream instead of Cool Whip?

You can, but the bars may not set up as firm. Cool whip contains stabilizers and emulsifiers that help the candy bars hold their shape better.

What if I don’t have vegetable shortening for the chocolate coating?

You can substitute coconut oil or butter instead. The shortening helps make a thinner, smoother chocolate coating.

How do I get the parchment paper to stay in place in the cake pan?

Spray the pan lightly with nonstick spray before putting in the parchment paper. You can also use a small amount of chocolate to “glue” down the corners.

Why do the bars need to chill so long?

Getting the bars completely firm through multiple chill times ensures they hold their shape for cutting, dipping, and storage.

Prep time: 10 mins

Cook time: 5 mins

Chill time: 4 hours

Total time: 4 hours 15 mins

Yield: 32 bars


  • 8 ounces cool whip, thawed (1 tub)
  • 24 ounces milk chocolate chips, divided (about 6 cups or 3 bags)
  • 1.5 tablespoons vegetable shortening
  • Parchment paper


  1. Line an 8-inch cake pan with parchment paper, allowing the paper to overhang on two sides to make removing the finished candy easier. Set aside.
  2. Place 14 ounces (3.5 cups) of milk chocolate chips in a microwave-safe bowl. Microwave in 30 second intervals, stirring between each, until smooth and melted. Set aside the remaining 10 ounces (2.5 cups) of chips.
  3. Add the 8 ounces of thawed cool whip to the melted chocolate. Fold together gently with a spatula until fully incorporated.
  4. Pour the chocolate-cool whip mixture into the prepared pan. Smooth the top with a spatula. Place in the freezer for at least 1 hour until firm.
  5. Remove pan from freezer. Lift out using parchment overhang and place on a cutting board. Cut into 32 bars by first cutting into 16 squares, then cutting each square diagonally.
  6. Carefully separate bars and place back in pan. Return to freezer for 2 more hours until completely firm.
  7. Place remaining 10 ounces (2.5 cups) chocolate chips and vegetable shortening in a microwave-safe bowl. Microwave in 30 second intervals, stirring between, until melted and smooth. (source:
  8. Dip each chilled candy bar into the melted chocolate using a fork. Tap off any excess chocolate. Place back on parchment paper.
  9. Return dipped candy bars to the freezer for another 2 hours until chocolate coating hardens completely.
  10. Store completed candy bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.


The longer these candy bars chill, the better they will hold their shape for dipping and storing. Be patient during the multiple chill times for best results.

For a picture-perfect finish, use a small offset spatula to smooth the tops of the bars after dipping in chocolate.


  • Be sure your cake pan is exactly 8-inches or the bars may not set up properly. Adjust the ingredients if using a smaller or larger pan.
  • Not all chocolate chips melt the same. Use semi-sweet or milk chocolate chips for the smoothest melted chocolate. Avoid chips with add-ins.
  • Letting the bars sit at room temperature for 5-10 minutes before cutting or dipping makes them less likely to crack or break.
  • Drizzle with extra melted chocolate or decorate with sprinkles before the final freeze for a fancier finish.
  • Wrap individual candy bars for easy on-the-go treats. They don’t require refrigeration for a few hours.

Nutrition Facts Per bar:

Calories: 132, Fat: 8g, Carbs: 13g, Protein: 1g


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