Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.

Add cottage cheese to a high powered blender and blend until completely smooth. You will need to stop and scrape the sides a few times to help the blender blend the cheese. Touch your cottage cheese and make sure it is room temperature. If it is still cold, let it sit for a few minutes until it is room temperature. You can also blend the cottage cheese in a personal blender, see notes section for adjustments to recipe if you choose this method.

Add 1.5 cups of chocolate chips to a microwave safe bowl. Heat in 30 second increments, stirring in between with a spatula, until it’s completely smooth and melted (mine took between 1.5-2 minutes total). While the chocolate is still hot, add it into the blender. Blend until chocolate is fully incorporated. Stop and scrape the sides of your blender as needed. I recommend starting on low speed and once the chocolate is incorporated, blend on higher speed for a few seconds just to make sure everything is evenly blended.

Working quickly, transfer the mixture to your lined loaf pan and spread it evenly across. You do want to work quickly because as the chocolate cools, the mixture starts to thicken and set, which will make it difficult to spread evenly.

Place the pan in the freezer for about 1 hour, 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 approximate 1 x 1 inch squares with a sharp knife. Add squares to a parchment lined baking sheet and place back to the freezer to firm up a little more, about 20 to 30 minutes.

In a microwave-safe bowl, melt the remaining 2 cups of chocolate chips in 30-second intervals, stirring with a spatula in between, until chocolate is smooth and melted (this should take around 2 minutes total). Optional step: If you prefer a thinner chocolate coating or want to help ensure a very smooth coating, you can add a little melted coconut oil. If using, add 1 tsp at a time, stirring it in, until the chocolate reaches your desired consistency.

Using your favorite dipping tool, dip each square into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the square 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. If desired, add thin chocolate drizzles on top of each chocolate bar for decoration. You can also garnish with coarse salt.

Place candy bars back into the fridge until the chocolate coating is set. The candy bars are then ready to serve. Store any uneaten candy bars in an airtight container in the fridge or freezer.