Ingredients
Chocolate Base
- 11.5 ounces milk chocolate chips (one package)
- 8 ounces tub of frozen whipped topping (thawed at room temperature)
- 1 tablespoon vegetable oil (divided)
Chocolate Coating
- 10 ounces bag of Ghirardelli chocolate melting wafers
- 1 tablespoon vegetable oil (remaining)
Instructions
- Prepare Pan: Line an 8×8 inch pan with parchment paper to ensure the candy doesn’t stick and can be removed easily after chilling.
- Melt Milk Chocolate Chips: Place the milk chocolate chips in a large microwave-safe bowl. Microwave on 50% power for 1 minute. Stir thoroughly, then add 1 tablespoon of vegetable oil. Continue microwaving on 50% power in 30-second intervals, stirring each time, until the chocolate is smooth and silky. Remove from microwave.
- Combine with Whipped Topping: Add the thawed whipped topping to the melted milk chocolate and stir well with a rubber spatula until fully combined into a thick mixture.
- Transfer to Pan: Pour the mixture into the prepared 8×8 pan, scraping all sides of the bowl to get all the mixture out.
- Spread Evenly: Use a spatula to press the mixture down and spread it flush against the edges and corners of the pan, creating a flat, even surface.
- Chill the Base: Place the pan in the refrigerator and chill for at least 6 hours or overnight until set.
- Cut Candy: Once chilled, lift the candy slab out using the parchment paper. Using a sharp knife, cut 5 pieces along each side, making approximately 36 pieces sized about 1½ inches each.
- Prepare for Coating: Arrange each piece separately on a large baking dish and return the dish to the refrigerator while preparing the coating.
- Melt Chocolate Wafers: Put the Ghirardelli chocolate melting wafers into a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, then add the remaining 1 tablespoon vegetable oil. Continue microwaving in 30-second intervals on 50% power, stirring between intervals, until smooth and silky. Remove from microwave.
- Dip Candy Pieces: Using two forks or dipping tools, dip each candy piece into the melted wafer chocolate to coat completely. Place the coated pieces back onto the baking dish.
- Final Chill: When all pieces are coated, refrigerate the candy for an additional 30 minutes to set the chocolate coating before serving.
Notes
- Ensure the whipped topping is fully thawed at room temperature before mixing to allow smooth combining with melted chocolate.
- Microwave in intervals and stir frequently to avoid burning the chocolate during melting.
- Using parchment paper for lining the pan allows for easy removal of the candy slab without breaking.
- Work quickly when dipping the candies to prevent the melting chocolate from hardening before coating each piece.
- Store the finished candies in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
