Melt ⅔ cup of milk chocolate carefully without tempering, ensuring it doesn't scorch.

Spread the melted chocolate over the nougat layer and refrigerate for about 5 minutes until hardened.

Remove the nougat from the pan, peel away the parchment, and place it chocolate-side down on a cutting board.

Slice into 4-inch squares using a lightly oiled knife. Clean the knife under hot running water between cuts for smooth edges.

Cut each square into three 1 3/8-inch bars, then divide into 2-inch lengths. Cover and refrigerate for up to 8 hours.

Set up a dipping station with the candy bars, tempered chocolate, and a foil-lined cutting board.

Temper the chocolate according to standard directions.

Dip each chilled bar into the tempered chocolate nougat-side down. Flip with a fork to coat evenly and lift out.

Tap the fork gently against the bowl to remove excess chocolate and swipe the top surface lightly to create a smooth, thin layer.

Drag the fork’s tines across the top to make a wavy design.

Repeat with the remaining bars, reheating the chocolate as needed (not exceeding 86°F).

Once coated, let the bars set until shiny and firm. Refrigerate briefly if needed to speed up the process.