Go Back

Cool Whip Peanut Butter Candy Bites - A Creamy, No-Bake Treat

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Creamy peanut butter (not natural-style, for best texture)
  • Cool Whip (thawed in the fridge)
  • Powdered sugar (also called confectioners’ sugar)
  • Vanilla extract (optional, but lovely)
  • Salt (a pinch to balance the sweetness)
  • Chocolate for coating (semisweet, milk, or dark chocolate chips or melting wafers)
  • Coconut oil or neutral oil (optional, to thin the chocolate)
  • Toppings (optional: crushed peanuts, flaky sea salt, sprinkles, mini chocolate chips)
  • Parchment paper and a baking sheet
  • Small cookie scoop or spoon

Method
 

  1. Soften and prep: Thaw the Cool Whip in the fridge until soft and scoopable. Line a baking sheet with parchment and clear a spot in your freezer.
  2. Mix the base: In a medium bowl, stir together 1 cup creamy peanut butter, 1 1/2 cups Cool Whip, 1/2 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Start gently so the Cool Whip stays fluffy, then fold until smooth.
  3. Chill the mixture: Cover and refrigerate for 30–45 minutes, or until the mixture firms up enough to scoop. If it’s still too soft, give it another 15 minutes or a quick 10-minute stint in the freezer.
  4. Portion the bites: Use a small cookie scoop or spoon to portion 1–tablespoon mounds onto the lined baking sheet. You should get about 20–24 bites.
  5. Shape and freeze: Quickly roll each mound between your palms to form smooth balls. Work fast so they don’t warm up. Freeze the tray for 20–30 minutes until solid.
  6. Melt the chocolate: In a microwave-safe bowl, melt 1 1/2 cups chocolate chips with 1–2 teaspoons coconut oil in 20–30 second bursts, stirring between each until smooth. You can also use a double boiler. The chocolate should be silky and pourable.
  7. Dip the bites: Using a fork, dip each frozen ball into the chocolate, letting excess drip through the tines. Set back on the parchment. If you’re adding toppings, sprinkle them on before the chocolate sets.
  8. Set and serve: Chill the tray for 10–15 minutes until the chocolate firms up. Enjoy straight from the fridge for the best texture.