Description
A festive and easy-to-make white chocolate bark with Cool Whip and almond bark, perfect for the holidays!
Ingredients
Scale
- 8 oz Cool Whip (thawed)
- 4 cups white chocolate chips
- 1 lb almond bark
- to taste Christmas sprinkles
Instructions
- Add the Cool Whip to a large bowl and set aside.
- Melt the white chocolate in a microwave-safe bowl in the microwave at 30 second intervals until smooth and melted. Set aside to cool slightly.
- Line an 8×8-inch pan with parchment paper.
- Stir the melted white chocolate chips into the whipped topping until combined.
- Pour the mixture into the prepared pan and smooth out until even.
- Place in the freezer for a minimum of 1 hour or overnight.
- Melt the almond bark in a microwave-safe bowl in 30 second intervals in the microwave until melted.
- Remove the candy from the freezer and cut into 20 equal pieces.
- Using 2 forks, dip into the melted almond bark and place on a parchment lined baking tray.
- Immediately sprinkle with Christmas sprinkles.
- Chill in the fridge for 10 minutes.
Notes
- Ensure the white chocolate is cooled slightly before mixing with Cool Whip to avoid melting the whipped topping.
- This recipe can be customized with different sprinkles for various occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg