Form small rectangles or oval bars (like mini Mounds bars) using your hands. Place them on a parchment-lined baking sheet.
3. Chill:
Freeze the bars for about 30 minutes to firm them up for dipping.
4. Melt Chocolate:
Melt the chocolate chips in the microwave (in 20-30 second intervals, stirring in between) or use a double boiler.
5. Coat Bars:
Dip each coconut bar into the melted chocolate, using a fork to help lift and let the excess drip off. Place them back on the parchment.
6. Set:
Let the chocolate set at room temperature or refrigerate for faster results.
