Candy Bar Whip is how I manage leftover Halloween candy each year. It has a slightly sweet, creamy base with a bit of tang along with generous chunks of chopped candy bars. The trouble is that I don’t trust myself with big bags of candy in the house and I certainly don’t want my kiddos eating it for weeks or months either. The solution? I make a big bowl of Candy Bar Whip and bring most of it to work with me. The rest of it we devour as a family. It is a win-win for everyone involved:-)
What is It?
Candy Bar Whip is a combination of cream cheese, heavy cream, vanilla and powdered sugar. Add in your favorite chopped candy bars and that’s it! I have simplified how to make it over the years as well. Begin by loosening up the cream cheese with a hand mixer on a medium speed. Add in the vanilla and powdered sugar until it is well combined. Keep your mixture on a medium or low speed while you gradually add the heavy cream. This will keep it from splattering until it is incorporated into the mixture. Then go ahead and turn up the speed on your mixer to incorporate some air and “whip it, whip it good!” Do you hear the song by Devo from the 80s? Forgive me, I couldn’t help myself.
The last step is to fold in the chopped candy bar pieces. I save about a cup for sprinkling on top. You can also drizzle some caramel or chocolate sauce on it if you want. Might as well get as much sugar as possible while we’re at it! Hee, hee.
How to Eat It
My daughter just grabs a spoon. I make my “mom disapproves” face and she says, “What? It’s good like this.” And she’s right, it is good that way. However, my favorite way to eat Candy Bar Whip is to scoop it up with Snyder’s of Hanover Gluten Free Mini Pretzels. They are just the right size to scoop a proper bite of the creamy goodness along with a few chunks of chopped candy bars. It gives your mouth a mix of creamy, tart, salty, sweet and crunchy wonderfulness all at once. If you want to fool yourself into thinking that there’s something remotely healthy about this treat, scoop it up with apple slices. Super yummy! This made me think of my Creamy Caramel Apple Dip… oh, that’s a good one too! Possibly a bit healthier too.
Substitutions
You can easily make this dairy free by substituting the heavy cream for So Delicious Coco Whip. Dairy free plain cream cheeses like those made by Kite Hill and Tofutti are also great substitutes.
Candy Bar Whip
Ingredients
- 1 pint Heavy Whipping Cream sub 1 container So Delicious Coco Whip
- 2 tsp vanilla extract
- ¼ cup powdered sugar
- 16 oz cream cheese softened sub dairy free by Kite Hill or Tofutti
- 4 cups chopped candy bars any variety (approx 8 full sized bars or 30 fun sized)
- 1 bag gluten free pretzels optional for scooping
Instructions
- Freeze candy bars for about 10 minutes prior to chopping to keep them from becoming gooey while chopping them. Chop the candy bars into small pieces and set aside.
- In a large bowl, combine cream cheese, powdered sugar and vanilla with a hand mixer on a medium speed.
- Gradually add the heavy whipping cream while on a low speed to prevent splatter. Once all of the heavy cream has been added and is combined, whip it on high speed until it increases in volume and becomes more airy.
- Fold in by hand, 3 cups of the chopped candy bars (reserving 1 cup for toppings) into the whipped cream mixture. Pour all of this into a large bowl or serving dish. Store in fridge covered until ready to serve.
- Top with remaining candy chunks, drizzle with chocolate and caramel syrup if you wish. Serve with pretzels (I use Snyder’s Gluten Free pretzels) for scooping up the deliciousness.