Many of the acts selected were eligible for decades as the HoF continues to play catch-up. The post Rock Hall Reveals More Special Guests and Performers for Class of 2025 Induction Ceremony appeared first on Best Classic Bands.

The film comes from Academy Award winning director Morgan Neville (20 Feet from Stardom). The post Teaser is Shared for Paul McCartney Post-Beatles ‘Man on the Run’ Documentary appeared first on Best Classic Bands.

Federal Judge Disqualifies Acting LA US Atty. Bill Essayli - but He Says the Mission Will Continue

Morning Minute: Let's Try the Shutdown Flip Test

Sen. Kennedy Hilariously Eviscerates Schumer and Rest of Dems on Their Shutdown and Their TDS

Talks to end the Democrats' government shutdown have reportedly picked up amid crucial deadlines and mounting outside pressure.

Salvadoran migrant Kilmar Abrego Garcia will remain in the U.S. through at least November as federal courts in Maryland and Tennessee examine whether the DOJ pursued criminal charges against him in retaliation for his prior legal challenges to deportation orders.

French police acknowledged major gaps in the Louvre's defenses on Wednesday - turning this month's dazzling daylight theft into a national reckoning over how France protects its treasures. Paris Police Chief Patrice Faure told Senate lawmakers that aging systems and...

Western Union is writing a new chapter from its 1851 telegraph roots with its own dollar-backed stablecoin: USDPT (U.S. Dollar Payment Token).

This Cool Whip Candy is a fun, no bake candy recipe that uses only 4 ingredients and is perfect for the holidays! A QUICK TREAT RECIPE Cool Whip Candy is the perfect little dessert. It comes together in no time. The combination of smooth white chocolate and whipped topping creates a creamy, melt-in-your-mouth texture. This fun candy makes great holiday gifts for your neighbors, your kid’s teachers, or as a hostess gift! FREQUENTLY ASKED QUESTIONS:  What does Cool Whip candy taste like? It has the texture of a 3 Musketeers candy bar but a vanilla/white chocolate version! Can I use dark or milk chocolate chips? Yes! If you’ve seen this recipe before, you may know there are many variations out there to try. I love the Cool Whip as it gives it the nougat texture like you get from a Three Musketeers bar. But if you want to change the white chocolate chips, you can try milk chocolate or dark chocolate chips instead. You can also use chocolate almond bark. Any tips for working with the almond bark? When working with almond bark, working quickly is key. Otherwise if you don’t work fast enough, it can start to harden up. If you can’t work quick enough, you can work in batches and use a double boiler or a Candy Melting Pot (affiliate link). How do I store leftovers? You can keep the candy in an airtight container at room temperature for up to 4 days. You can refrigerate for up to 7 days.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) white chocolate chips – as I stated above, you could use milk or dark chocolate chips for a different version. Cool Whip– thawed. You can use any brand of whipped topping. The store brand is going to be much cheaper and will work the same. To thaw it, just grab it from the freezer and pop it in the fridge for a few hours. Red and green sprinkles (affiliate link)- You can use any brand or any type of sprinkles that you prefer. You can even change it up to be for other holidays too. You don’t have to use sprinkles but I think it gives it a more festive touch. vanilla almond bark – this is another one you can switch out for chocolate if you prefer. HOW TO MAKE COOL WHIP CANDY: Line an 8×8-inch or 9×9-inch baking dish with parchment paper. Set aside. In a bowl, melt the white chocolate chips at 20-second intervals. Stir in between. You want the chocolate to be fully melted and smooth. Allow the melted chocolate to sit for 5 minutes to cool down.  Add the whipped topping and 2 Tablespoons of sprinkles to the melted chocolate. Mix until fully combined. Transfer the candy mixture to the prepared baking dish.  Place in the fridge for at least 1 hour, but overnight will work as well. After it has been cooled, start on the almond bark coating. In a bowl, melt the almond bark in 20-30 second intervals. Stir in between. You want the chocolate to be fully melted and smooth. Set aside.  Remove the candy from the fridge. Cut the candy into 36 pieces. Your cuts will not be perfect, and they will not be perfect squares, as the candy is sticky. Transfer a few pieces of candy at a time into the melted chocolate. Use two forks to coat the candy. Allow any excess melted chocolate to fall off. Move quickly as the almond bark melts quickly. Transfer the candy onto a wire cooling rack over a parchment paper-lined tray. Immediately add the sprinkles to each newly dipped candy. Once cooled, remove the candy with a metal spatula and transfer to your serving dish. CRAVING MORE RECIPES?  Crock Pot Candy Peppermint Bark Chocolate Covered Strawberry Bark Caramel Apple Bark Candied Pecan Fudge Print Cool Whip Candy A 4-ingredient treat that comes together quickly and uses just a few ingredients. A fun holiday dessert. Course Dessert, SnackCuisine American Prep Time 30 minutes minutesInactive Time 1 hour hourTotal Time 1 hour hour 30 minutes minutes Servings 36 Calories 188kcal Author Brandie Skibinski Ingredients24 ounce bag white chocolate chips (4 cups)8 ounce tub Cool Whip, thawedred and green sprinkles (optional, divided use)1 pound vanilla almond bark InstructionsLine an 8×8-inch or 9×9-inch baking dish with parchment paper (this will help in removing the candy later before cutting). Set aside.In a large bowl, melt 24 ounce bag white chocolate chips in the microwave at 20-second intervals. Stir in between. You want the chocolate to be fully melted and smooth. Allow the melted chocolate to sit for 4-5 minutes to cool down a little.Add 8 ounce tub Cool Whip, thawed and 2 Tablespoons red and green sprinkles to the melted chocolate. Mix until fully combined. Transfer the candy mixture to the prepared baking dish. Place in the refrigerator for at least 1 hour, but overnight will work as well.Note: You don't need to cover the baking dish unless you might have something with a strong smell in the fridge that could affect the taste of the candy. Transfer the candy onto a wire cooling rack over a parchment paper-lined tray.After it has been cooled, set up a wire cooling rack over a parchment-lined tray and set aside. Remove the candy from the fridge. Cut the candy into 36 pieces. You want to make sure you have a large, sharp knife. Your cuts will not be perfect, and they will not be perfect squares, as the candy is sticky (and that's ok!) Set aside. In a bowl, melt 1 pound vanilla almond bark in the microwave in 20-30 second intervals. Stir in between. You want the chocolate to be fully melted and smooth. Note: You may find it easier to do this in batches and melt a little as you go (especially if you are a little slow at first.) Transfer a few pieces of candy at a time into the melted almond bark. Use two forks to coat the candy. Allow any excess melted chocolate to fall off. Move quickly as the almond bark melts quickly. Place dipped candy onto the wire cooling rack set up. Immediately add red and green sprinkles to the top right after dipping so they will stick. Once cooled, remove the candy with a metal spatula and transfer to your serving dish. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 188kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Sodium: 25mg | Fiber: 0.04g | Sugar: 22g