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Line an 8x8-inch pan with parchment paper and set aside.
In a microwave-safe bowl, melt the milk chocolate chips in 20–30 second intervals, stirring between each, until smooth.
Let the melted chocolate cool slightly, about 5 minutes, then gently fold in the Cool Whip using a spatula until thoroughly combined and smooth.
Spread the mixture evenly into the prepared pan. Freeze for at least 2 hours or until firm.
Once firm, remove from the pan and cut into 32 even squares. Return the squares to the freezer while you prepare the coating.
In a clean bowl, melt the dark chocolate melting wafers according to package instructions until smooth.
Working quickly, dip each frozen square into the melted chocolate, letting excess drip off, and place on a parchment-lined tray.
Drizzle any remaining chocolate over the dipped pieces for decoration, if desired.
Chill until the chocolate is fully set. Store in the fridge or freezer.