Line an 8x8-inch, straight-sided baking pan with a piece of parchment paper. Be sure to leave enough of the parchment paper overhanging the edges of the pan to be able to fold it back over the top of the mixture while chilling and to make removal easier.

Line a large baking sheet with a piece of parchment paper. Set aside.

Add the broken pieces of semi-sweet baking bars to a large mixing bowl. Microwave on high for 1 minute, stir and heat for an additional 30 seconds. Keep heating in 30-second intervals until melted and smooth. Be sure to stir between heating times. You can also melt according to package directions.

To the bowl of melted semi-sweet chocolate, add the thawed whipped topping.

Scoop the mixture into the prepared pan. Using a small offset spatula, smooth the top of the candy filling to ensure that you have a nice even layer. Fold the overhanging parchment paper over the top of the candy filling.

Place the pan into the freezer for 1 hour to chill the Cool Whip candy filling.

Once the candy filling has firmed up, you can remove it from the freezer. Using the overhanging sides of parchment paper, gently lift the candy filling out of the pan.

Using a very sharp knife, slice the candy filling into 6 (approximately 1½-inch x 8-inch) strips. Cut each of those long strips in half, then each half into three pieces. You should have a total of 36 squares. Note: You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.

Once you have cut your Cool Whip candy, you will want to place it back into the freezer to stay cold while you melt your chocolate almond bark coating.

To melt your chocolate almond bark coating, you will place it into a microwave-safe bowl and heat it on high for 1 minute. Stir, then heat in 30-second intervals until the chocolate is fully melted and smooth.

Using a fork, dip, and coat one piece of Cool Whip candy, allowing any excess to drip off the bottom. You can gently tap your fork on the side of the bowl to allow the chocolate coating to drip evenly over the sides of the candy.

Place the chocolate-coated Cool Whip candy onto the parchment paper-lined baking sheet. You can use a second fork or a toothpick to gently slide the candy off the fork and onto the parchment. Repeat until all the Cool Whip candy has been coated.

Place the baking sheet of Cool Whip candy into the refrigerator for 15 minutes to allow the chocolate coating to firm up before serving.