Ingredients:

  • 11.5 oz milk chocolate chips
  • 8 oz whipped topping (Cool Whip), thawed
  • 12 oz milk chocolate melting wafers
  • 1 tbsp refined coconut oil
  • 1/4 tsp sea salt
  • 2 tsp holiday sprinkles

Instructions:

  1. Melt the 11.5 oz milk chocolate chips in a microwave safe bowl in 30 second intervals. Stir vigorously between each burst until the chocolate is silky and free of lumps.
  2. Gently fold the thawed 8 oz whipped topping into the melted chocolate. Use a wide spatula and a 'cut and turn' motion until no white streaks remain.
  3. Place the mixture in the freezer for 30 minutes. This allows the fats to firm up enough for scooping without sticking to everything.
  4. Line a tray with parchment paper. Scoop 1 tablespoon mounds of the mixture onto the tray until you have approximately 32 portions.
  5. Return the tray to the freezer for 1 hour 30 mins. This is the most critical step, as the centers must be rock hard before they hit the warm coating.
  6. Melt the 12 oz melting wafers with 1 tbsp coconut oil. Stir until the mixture runs off the spoon like thin honey.
  7. Drop one frozen center into the melted coating. Use a fork to lift it out, tapping the side of the bowl until the excess chocolate stops dripping.
  8. Place the dipped candy back on the parchment. Immediately sprinkle with sea salt and holiday sprinkles until the coating begins to dull and set.
  9. Let the candies sit at room temperature for 15 minutes or in the fridge for 5 minutes until the shells are completely firm to the touch.