Christmas Cool Whip Candy Recipes

Steps:

• Melt chocolate in microwave, stir until smooth.cool slightly.
• Stir in cool whip, drop by tspful into crumbs or nuts.
• Cover all sides and place on waxed paper .
• Store covered in refrigerator.

Steps:

• Melt the chocolate in the microwave, starting with 30 seconds; stir.
• Microwave in 30 second intervals and stir after each until melted totally.
• Cool slightly.
• Fold in the cool whip.
• Drop by tablespoonfuls into the crumbs and roll around to coat.
• Place on waxed paper.
• Refrigerate to harden.
• Store, covered, in the refrigerator.

Steps:

• In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
• Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
• Line a cookie sheet with waxed paper or parchment.
• Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
• Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
• When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
• Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
• When finished, put the cookie sheet back in freezer for an hour or two.
• Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.