Line a 9×9-inch baking dish with parchment paper, leaving a little overhang on the sides to make lifting the candy out easier later. Set aside.
Place the milk chocolate chips in a large microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval. Continue heating and stirring until the chocolate is completely melted and smooth. Be careful not to overheat.
In a separate large mixing bowl, add the thawed Cool Whip. Pour the melted milk chocolate over the Cool Whip.
Using a spatula, gently fold the mixture together until fully combined and smooth. Take your time folding so the mixture stays light and fluffy while becoming evenly blended.
Spread the chocolate mixture evenly into the prepared baking dish. Smooth the top with a spatula so it’s level.
Place the dish in the freezer for about 30 minutes, or until the candy is firm enough to cut cleanly.
Once firm, lift the candy out using the parchment paper overhang. Place it on a cutting board and slice into 36 even squares.
Add the dark chocolate melting wafers to a microwave-safe bowl. Heat in 30-second intervals, stirring after each round, until fully melted and smooth.
Using a fork or dipping tool, dip each candy square into the melted dark chocolate, coating it completely. Allow excess chocolate to drip off.
Place the coated squares onto a parchment-lined baking sheet. Refrigerate until the chocolate shell is fully set.
Enjoy!
