Line an 8×8 inch baking dish with parchment paper for easy removal.

In a large microwave-safe bowl, add the milk chocolate chips. Heat in the microwave at 50% power for 1 minute. Stir well, then mix in 1 tablespoon of vegetable oil. Continue microwaving in 30-second increments, stirring in between until smooth.

Fold the thawed whipped topping into the melted chocolate, stirring until you have a thick, well-combined mixture.

Pour the mixture into the prepared baking dish, spreading it evenly into the corners with a spatula. Press down firmly as it won’t self-level.

Refrigerate for at least 6 hours, or overnight if possible, to firm up.

Once chilled, lift the mixture from the pan using the parchment paper. Cut it into 1½-inch pieces, placing them on a baking sheet. Chill again while you prepare the coatings.

In a separate bowl, microwave the chocolate melting wafers on 50% power for 1 minute. Stir in the remaining vegetable oil and continue microwaving until silky smooth.

Using forks or dipping tools, carefully coat each candy piece in the melted chocolate, returning them to the baking sheet once fully covered.

Refrigerate the dipped candies for 30 minutes to set.

Melt the white chocolate the same way you did the regular chocolate, then transfer it to a piping bag. Drizzle it over the chilled candies for that extra touch before serving.