Place the baking chips and coconut oil in a bowl that is microwave safe. Heat at 30 second intervals until the ingredients are melted and combined well.
Place a thin layer of the chocolate along the bottom of each section of a silicone candy bar mold.
Put the mold into the freezer to set for 15 minutes.
Add the ingredients for the whipped filling to a mixing bowl, and beat on high until smooth and creamy.
Layer the whipped filling on top of the chocolate layer in the candy bar mold, and be sure to leave a little room at the top for the final chocolate layer.
Return the mold to the freezer for an additional 30 minutes.
Using the melted chocolate mixture from before, add another layer of chocolate to the top of each of the candy bars. If you need to reheat the chocolate, you can do so at 15 second intervals in the microwave.
Place the candy bars into the freezer one more time to set until hardened. Remove from the mold, and serve.