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Andes Cool Whip Candy

Prep Time 10 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 25
Calories

Ingredients

  • 1 bag Milk Chocolate chips 11oz
  • 1 bag Andes Creme De Menthe Baking Chips 10oz
  • 2 bags Ghiradelli Dark chocolate melting wafers 20oz total
  • 1 Cool Whip Container thawed, 8oz

Instructions

  • Line a 9x9 pan with parchment paper.
  • In a bowl, melt the Andes chips and chocolate chips. (I did it in the microwave in 30sec intervals)
  • Fold in the cool whip until completely combined.
  • Pour in the pan and smooth out the top.
  • Put in freezer for 1-2 hours until set.
  • Cut into squares then put back in the freezer for 30 minutes.
  • Lay out a clean sheet of parchment paper.
  • Melt the dark chocolate and dip each square.
  • Use a fork and toothpick to take it off onto the parchment paper.
  • Let harden. Keep in fridge until you want to eat them!