Easy Chocolate Truffles Aka: Cool Whip Candy

Recipe by Tinkerbell
READY IN: 2hrs


  • 3
    (12 ounce) bags milk chocolate chips (12 oz each, not semi-sweet)
  • 1
    (16 ounce) container Cool Whip, Thawed (store brands & Lite options don't work)
  • 1
    (7 1/4 ounce) package graham crackers, crushed


  • 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.