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Pour 3-½ cups of the chocolate chips into a microwave-safe mixing bowl. Microwave the chips in 30-second intervals, stirring between each one, until the chocolate is just melted and smooth.
Scoop the Cool Whip into the bowl with the chocolate. Blend the two together using a hand mixer at medium speed.
Line an 8×8-inch square pan with plastic wrap. Scoop the chocolate mixture into the lined pan and press it into an even layer. Cover the pan and place it in the freezer for 30 minutes.
Use the plastic wrap to lift the candy slab from the pan. Flip it over onto a cutting board, then peel off the plastic wrap. Use a sharp knife to cut the slab into pieces.
Place the remaining 2-½ cups of chocolate chips and the vegetable shortening in a small microwave-safe bowl. Zap it in 30-second intervals, stirring between each one, until the chocolate and shortening mixture is melted and smooth.
Set a piece of candy on the end of a fork, hold it over the bowl of chocolate and use a spoon to scoop melted chocolate over the candy, covering all sides. Gently tap off the excess chocolate.
Place the tray of coated Cool Whip candy in the fridge and chill until the chocolate is firm, about an hour.