I haven't been in the kitchen for six days and these have been on my list for awhile - glad I finally made them. Three ingredients! You can't beat that, huh? Very easy and their taste was super close to the real thing.
2 c semi sweet choc chips
1 (8oz) tub of Cool Whip (thawed but not melted)
2 c choc candy coating wafer melts - not Choc Bark (I got mine at Michaels but I know Hobby Lobby sells them also)
Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave for 30 more seconds at 50% power. If chocolate is still not melted completely - continue heating it at 10 second intervals at 50% until smooth. Let it cool a bit so you don't melt everything into a sludge.
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 30 minutes (overnight might even be better). Remove from freezer, remove candy from pan and cut into squares. Return back to freezer. I worked in small doses so I could keep them hard and easier to work with.
Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set up in refrigerator or freezer. Store in airtight container in refrigerator or freezer. An added bonus - they are Glutten free!
Linking up to:
http://glutenfreehomemaker.com/
http://somedaycrafts.blogspot.com/
1 (8oz) tub of Cool Whip (thawed but not melted)
2 c choc candy coating wafer melts - not Choc Bark (I got mine at Michaels but I know Hobby Lobby sells them also)
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 30 minutes (overnight might even be better). Remove from freezer, remove candy from pan and cut into squares. Return back to freezer. I worked in small doses so I could keep them hard and easier to work with.
Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set up in refrigerator or freezer. Store in airtight container in refrigerator or freezer. An added bonus - they are Glutten free!
http://glutenfreehomemaker.com/
Comments
Thanks for sharing.
Ashley
www.simplydesigning.blogspot.com
When mixing chocolate with Cool Whip, just make sure your Cool Whip is not frozen and let melted chocolate cool just a touch so it doesn't turn everything into liquid :) hope that helps.
mickey
mickey
Thanks,
Erin
I used Wafer Melts but I've seen others use choc bark too with the same results. I think they are the same, its just easier to measure out the melts for me. I hope you make them.
mickey
hope you've understood my English,
thanks for the time spent with helping me
hope you've understood my English,
thanks for the time spent with helping me
Thanks for the recipe!
Thanks for the recipe!
If you want to check out how they turn out , they will be on my blog : http://somethingdayly.blogspot.com
within the near future .
Thank you for posting this delicious recipe!
- Sarah
So I started making bars instead of squares! Lets just say it looked like poo but tasted like heaven! LOL
Thank you that was fun!
Amy
I would love to feature you and your recipes on our site www.RecipeLion.com as well as with our readers and in our newsletters.
Let me know if this is of any interest to you and thanks for all of the great recipes.
Looking forward to hearing from you.
The candy is made of a nougat filling covered with milk chocolate. The nougat chocolate center is first formed into very large slabs, which are cut to size, and after the centers are formed they are coated with milk chocolate through a process called "enrobing" wherein the centers pass through a continuous flowing vertical "sheet" of chocolate while, at the same time, a rotating chocolate covered wheel beneath the mesh belt coats the base of the bar. The bar is then cooled and prepared for wrapping.
The nougat chocolate center is made by whipping egg whites until they are light and frothy. Sugar syrup is then added, stabilizing the foam and creating "frappé." Other flavoring ingredients are then added to the frappe to create specific flavors
I love that this recipe is only 3 ingredients but I don't see how it would taste like the actual candy bar.
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