Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Add 3 cups of chocolate chips to a microwave safe bowl. Heat in 30 second increments, stirring in between, until it’s completely smooth and melted, about 2 minutes total. Set aside to cool to room temperature, about 10 to 15 minutes.

It’s important to let the chocolate come to room temperature so it doesn't melt the Cool Whip once it’s combined.

Once the chocolate has cooled, fold in the Cool Whip until fully combined. The mixture should look fluffy. Transfer into the prepared pan, spreading it out evenly with an offset spatula.

Place the pan in the freezer for at least 30 minutes, or until the mixture is firm enough to cut.

Remove the pan from the freezer. Lift the mixture out of the pan using the parchment paper overhang and place it on a cutting board. Cut into 1 x 2 inch rectangles. Add rectangles to a parchment lined baking sheet and place back into the freezer to harden, about 20 to 30 minutes.

In a microwave-safe bowl, melt the remaining 2 cups of chocolate chips in 30-second intervals, stirring between each interval with a spatula, until smooth and melted (this should take about 1-2 minutes total). If you desire a thinner chocolate coating, stir in a few teaspoons of melted coconut oil until your chocolate reaches your desired consistency.

Using two forks, dip each frozen bar into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the bars back on the parchment-lined baking sheet. Try to wipe or break off any excess chocolate that will pool a little at the bottom of each chocolate bar.

When you are done coating, the chocolate should be mostly set on your candies, depending on how warm/humid your kitchen is. If desired, use the remaining melted chocolate to add a chocolate drizzle on top of the bars. If you don't have enough chocolate remaining you can also melt additional chocolate for the drizzle. You can also garnish the bars with coarse salt. Place the bars back into the freezer until the chocolate coating becomes firm. Keep bars in the freezer until ready to serve. Store uneaten candy bars in the freezer.