Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to make removal easier later. Also, line a large baking sheet with parchment paper and set aside.

Melt the Semi-Sweet Chocolate: Add the broken semi-sweet baking bars to a large mixing bowl. Microwave on high for 1 minute, stir, and heat for an additional 30 seconds. Continue heating in 30-second intervals until melted and smooth. Stir well between each interval.

Mix in the Whipped Topping: Add the thawed whipped topping to the melted chocolate. Use a handheld mixer on medium speed to beat for 1-2 minutes until smooth and thoroughly combined.

Prepare the Candy Filling: Scoop the mixture into the prepared pan. Smooth the top evenly using a small offset spatula. Fold the overhanging parchment paper over the top to cover the candy filling.

Chill the Filling: Place the pan in the freezer for 1 hour to firm up the Cool Whip candy filling.

Slice the Candy Filling: Once chilled, remove the filling from the freezer and use the parchment paper to lift it out of the pan. Slice the candy filling into 6 strips (1½-inch by 8-inch), then cut each strip in half, and each half into three pieces. You should have about 36 squares. Clean your knife with hot water after every few cuts.

Melt the Chocolate Coating: Place the chocolate almond bark in a microwave-safe bowl and heat on high for 1 minute. Stir, then heat in 30-second intervals until fully melted and smooth.

Coat the Candies: Using a fork, dip each piece of Cool Whip candy into the melted chocolate, letting any excess drip off. Tap the fork on the side of the bowl to ensure even coating. Place the coated candy on the parchment-lined baking sheet.

Chill the Coated Candies: Once all pieces are coated, place the baking sheet into the refrigerator for 15 minutes to allow the chocolate to firm up before serving.