Line an 8x8-inch baking dish with parchment paper, leaving some overhang to make the bars easier to lift out later.

Arrange graham crackers in a single layer to cover the bottom of the pan. Place them upside down so the flat side is facing up—this helps the chocolate and filling spread more evenly, like an ice cream sandwich base.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Alternatively, melt on the stovetop over low heat, stirring constantly. Pour the melted chocolate over the graham crackers and spread into an even layer using a spatula or the back of a spoon.

In a medium bowl, combine the thawed coco whip and protein powder. Stir until fully incorporated and smooth—no streaks! Gently spread this mixture over the chocolate layer.

Arrange the remaining graham crackers over the filling to create a top crust. Press down lightly to help them stick.

Transfer the dish to the freezer and let the bars set for at least 2 hours, or until firm.

Once frozen, lift the bars out of the pan using the parchment paper. Use a sharp knife to slice into squares and enjoy immediately. Store any leftovers in an airtight container in the freezer.