INGREDIENTS
- 2 11 oz. packages Milk Chocolate
- 1 8 oz. tub Cool Whip thawed
- 24 oz. Dark Chocolate Melting Wafers (or Almond Bark)
DIRECTIONS
- In a glass bowl, melt chocolate chips for one minute in the microwave. Stir and heat again for another 30 seconds. Stir until completely smooth. Cool to room temperature, about 15-20 minutes.
- Line an 8-inch square baking dish with parchment paper. Set aside.
- In a large bowl, gently fold the cooled, melted chocolate with thawed Cool Whip. Note: the chocolate may harden into tiny bits and that’s okay. Keep gently folding until all the chocolate and Cool Whip are combined. Pour and spread evenly into the prepared dish.
- Freeze for 30 minutes. Remove from the freezer and cut into 36 squares. Place the squares on a parchment paper-lined baking sheet and return to the freezer for another 30 minutes.Melt chocolate wafers according to package directions in the microwave.
- Remove the squares from the freezer and dip them into melted chocolate. Place on parchment paper and allow to harden.
- Store in the freezer until ready to serve.
- Can be stored for up to 30 days!
TIP: To make these more authentic you can cut them into longer "fingers" rather than squares.
If you're interested here is another variation courtesy of Taste of Home.