Line an 8x8-inch square metal or glass baking dish with a large sheet of parchment paper, allowing an inch or two of excess paper to overhang the sides to use as handles later.

Pour the 22 ounces of milk chocolate chips into a large microwave-safe glass bowl.

Microwave the chocolate chips on medium power for 1 minute, then remove the bowl and stir firmly with a rubber spatula. Continue heating the chocolate in brief 15 to 20-second intervals, stirring vigorously between each round, until the chips are completely melted and silky smooth.

Set the melted chocolate bowl flat on your counter for 15 to 20 minutes to let it cool down to room temperature. It must not be hot when combined with the whipped topping, or it will instantly collapse the air bubbles.

Scoop the thawed Cool Whip directly into the bowl with the room-temperature melted chocolate.

Using a wide rubber spatula, gently fold the two components together. Do not mix fast or beat the mixture, as you want to preserve the fluffy structure. As you fold, the cold temperature of the topping may cause the melted chocolate to harden into tiny, solid flakes; this is completely normal and creates an awesome texture. Continue folding softly until a uniform chocolate nougat matrix is achieved.

Transfer the thick, sticky mixture straight into your prepared 8x8-inch baking dish, using an offset spatula to smooth the surface into a flat, level layer.

Place the baking pan flat in your freezer for exactly 30 minutes until the candy slab is completely solid.

Lift the frozen candy out of the pan using the parchment paper handles and lay it flat on a cutting board. Use a sharp chef's knife to cut the slab cleanly into 36 equal squares.

Arrange the individual candy squares slightly apart on a large flat baking sheet lined with fresh parchment paper, and return them to the freezer for an additional 30 minutes to lock their shape.

While the squares take their second chill, melt your chocolate wafers in a medium bowl according to the specific directions on their package until perfectly smooth and glossy.

Remove the frozen candy squares from the freezer. Working quickly with one piece at a time, drop a square into the melted coating chocolate, use a fork to turn it over until fully coated, and lift it out. Tap the fork handle gently against the edge of the bowl to let excess chocolate drip off, then slide the coated candy back onto the parchment sheet.

Let the candies sit undisturbed at room temperature for 10 minutes until the outer chocolate shell sets into a beautiful, solid crust. Transfer the finished candies into an airtight container and store them inside the freezer until you are ready to enjoy them cold.