Line the 8 x 8 pan with the parchment paper.

Melt the semisweet chocolate in a double broiler or in the microwave. To melt in the microwave, place in a safe cup and microwave for 30 seconds. Remove and stir and microwave for 30 more seconds. Stir again and if not melted completely continue to microwave for and stir in 10 second intervals.

Let the chocolate cool a bit and then beat on high speed for 30 seconds.

Add the whipped topping and beat the two together until just combined and fluffy, about 30 - 60 seconds.

Pour the mixture into the prepared pan and spread evenly.

Place in the freezer for 1 hour or overnight.

Remove and cut into bar shapes. Return to freezer.

Place a piece of parchment paper on a cookie sheet.

Melt the candy melts according to the directions on the package.

Remove the bars from the freezer and dip into the candy melt.

Place on the cookie sheet and, when all are coated, place the cookie sheet into the freezer to harden the bars.

Store in the refrigerator in an airtight container.