Line an 8-inch pan with parchment, leaving overhang.

Melt 14 oz (3½ cups) chocolate chips in 30-sec microwave intervals until smooth.

Gently fold in Cool Whip until fully combined.

Spread mixture in pan and freeze 1 hour until firm.

Lift out and cut into 32 bars (cut into 16 squares, then diagonally).

Freeze bars 2 hours until solid.

Melt remaining 10 oz (2½ cups) chocolate chips with shortening.

Dip each bar, tap off excess, and place on parchment.

Freeze 2 more hours until coating hardens.

Store in fridge up to 5 days or freeze up to 1 month.