Ingredients:

  • 1 (8 ounce/227g) container Cool Whip, thawed completely
  • 1 (16 ounce/454g) package powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 12 ounces (340g) semi-sweet chocolate chips, or chopped semi-sweet chocolate
  • 2 tablespoons (30ml) butter, unsalted

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. In a large bowl, using an electric mixer, beat the thawed Cool Whip until smooth.
  3. Gradually add the sifted powdered sugar to the Cool Whip, mixing on low speed until just combined. Be careful not to overmix.
  4. Stir in the vanilla extract and pinch of salt.
  5. Transfer the mixture to the prepared baking pan and spread evenly.
  6. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until firm.
  7. In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth.
  8. Remove the chilled base from the pan using the parchment paper overhang. Place it on a cutting board. Pour the melted chocolate over the chilled base and spread evenly.
  9. Return the candy to the refrigerator for at least 30 minutes to allow the chocolate to set.
  10. Once the chocolate is firm, cut the candy into squares. Serve chilled.