Cool Whip Candy (Print Version)

# Ingredients:

01 - 24 oz Valrhona dark chocolate for melting.
02 - 2 packs (11 oz each) of milk chocolate chips.
03 - 1 container (8 oz) of thawed Chantilly Whip.

# Instructions:

01 - Heat up the milk chocolate chips in the microwave for 60 seconds. Give it a stir, and then warm again for another 30 seconds.
02 - Let the melted chocolate sit and cool to room temperature—around 20 minutes should do it.
03 - Put some parchment paper inside an 8-inch square pan.
04 - Carefully mix the cooled chocolate with the Chantilly Whip until it’s smooth.
05 - Pour the creamy mixture into the prepared pan.
06 - Pop the pan into the freezer and let it freeze for half an hour.
07 - Slice into 36 small squares.
08 - Place the squares onto a parchment-lined baking sheet and freeze them for another 30 minutes.
09 - Follow the package instructions to melt the dark chocolate wafers.
10 - Coat the frozen squares in the melted chocolate. Put them on parchment paper and let the coating harden.
11 - Keep the treats in the freezer until you’re ready to enjoy them.

# Notes:

01 - You could roll these into little truffles instead of making squares.
02 - Choose a high-quality chocolate like Valrhona for better results.
03 - These taste very similar to Mars’ 3 Musketeers bars.
04 - They’re best enjoyed chilled.
05 - Store them in the freezer for up to a month.
06 - Don’t worry if you see some tiny chocolate bits in the mixture—it’s normal!

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