Prepare a 8x8 pan with parchment paper. See notes for tips

Add the chocolate chips to a large microwave safe bowl. Microwave on 50% powder for 1 minute. When done, stir well and add 1 tablespoon vegetable oil. Microwave on 50% powder for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.

Fold in the tub of whipped topping to the melted chocolates and stir well using a rubber spatula. Stir until the mixture is fully combined. It will be thick.

Pour mixture into the 8x8 dish, scraping the sides of the bowl with the rubber spatula. Be sure to gather all of the mixture.

Use the spatula to press down and out, make the mixture flush against the edges of the dish and into the corners. Smooth evenly to create a flat surface. This mixture will not self-level.

Place the dish inside the refrigerator and let it chill for 6 hours or overnight.

When the dish has finished chilling, remove it from the 8x8 pan by pulling up on the side of parchment paper. Use a sharp knife to make 5 cuts from side to side. Create 3-4 cuts across the opposite side. This will create about 1-½ inch pieces.

Place each individual piece onto a large baking dish. Place that dish inside the refrigerator and allow it to chill while you work step 9.

Add the chocolate wafers to a microwave safe bowl. Microwave on 50% power for 1 minute. When done, stir well and add the remaining vegetable oil. Microwave on 50% power for 30 second intervals, stirring in between, until the chocolate is silky smooth.

Using two forks or dipping tools, dip each candy piece into the melted chocolate, covering it completely before placing it back on the baking sheet.

Repeat this process, working one piece at a time. When all candies are covered in chocolate, place back inside the refrigerator for 30 minutes.

When the chill time is near complete, begin to prepare your white melting chocolate. Repeat step 9 using a clean microwave safe bowl and white chocolate. When silky smooth, add chocolate to a piping bag with a small, round attachment.

By moving your piping bag back and forth, pipe white drizzles over each piece of candy. When each candy has drizzle, place the baking sheet back inside the refrigerator for 30 minutes before serving.