Heat the milk chocolate chips in a microwave-safe bowl for 1 minute, then stir thoroughly and continue heating in 30-second intervals, stirring after each interval. The chocolate is ready when stirring removes the remaining chip shapes and leaves a smooth mixture.

Set the melted chocolate aside to reach room temperature, allowing about 15 minutes. It should remain fluid but no longer feel warm.

Fit parchment paper into an 8x8-inch baking dish, leaving enough overhang to lift the filling later. The paper should cover the bottom and sides without large folds crowding the corners.

Fold the cooled chocolate into the thawed Cool Whip in a mixing bowl, then transfer the filling to the lined dish and level it with a spatula. Look for an evenly chocolate-colored mixture with no broad white streaks.

Freeze the filled dish for 30 minutes, lift out the slab, and cut it into 36 squares. The filling should hold its edges as the knife passes through it.

Arrange the cut centers on a parchment-lined baking sheet and freeze them for another 30 minutes. Each piece should feel firm enough to lift without bending or smearing.

Prepare the dark chocolate wafers using their package directions, then use a fork to lower the frozen squares into the melted coating and lift them out. A fully coated center should have chocolate covering its top, sides, and underside.

Let excess chocolate drain from the fork, then slide each candy onto the parchment-lined baking sheet and allow the shell to harden. The coating should lose its wet appearance and feel set before you handle the pieces.

Keep the finished candies in the freezer until serving. The centers should stay firm beneath their hardened chocolate shells.