Melt the milk chocolate chips in a microwave-safe dish for 45 seconds. Stir until smooth and then melt for 20 seconds at a time until completely smooth. Let cool for 10 minutes.

In a mixing bowl, combine the cool whip and melted milk chocolate. Work the ingredients together with a wooden spoon or firm rubber spatula until fully incorporated. Some chunks are ok, you can choose to work the mixture until it reaches your desired consistency.

Pour the mixture into a dish and press it out into an even layer, to your desired thickness.

Place it in the freezer for 20 minutes.

Remove it from the freezer, and carefully remove the filling from the dish in one piece.

Cut the filling into 16 pieces.

Melt the semi-sweet chocolate chips the same way you did the milk chocolate.

Dip the pieces of filling into the semi-sweet chocolate.

Lay flat on a piece of parchment and the drizzle remaining chocolate over each bar.

Allow the chocolate to solidify before serving or transferring to an airtight container.