Melt the chocolate chips: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth.

Combine with Cool Whip: Gently fold the melted chocolate into the thawed Cool Whip until fully combined and smooth.

Freeze the mixture: Line a 9×9-inch baking dish with parchment paper. Spread the Cool Whip mixture evenly into the dish. Freeze for at least 2 hours or until firm.

Cut into bars: Remove the frozen mixture from the dish and cut into small, rectangular bars.

Melt the almond bark: In another microwave-safe bowl, melt the chocolate almond bark or melting chocolate according to the package instructions.

Dip the bars: Using a fork, dip each bar into the melted chocolate, ensuring it’s fully coated. Place the coated bars on a parchment-lined baking sheet.

Chill and set: Refrigerate the bars for about 30 minutes, or until the chocolate coating is set.

Prep Time: 15 minutes