Turn a baking sheet upside down and line with parchment paper.

To melt the chocolate use the double boiler or microwave method.

Double Boiler:

Add chocolate and coconut oil in a heat-proof bowl and set over a pan of simmering water. As the water begins to simmer and release steam, the steam will heat the chocolate and the chocolate will begin to melt. Keep stirring with a heat-safe rubber spatula or wooden spoon until all of the chocolate has melted. Remove from heat and spread chocolate over prepared pan in an even layer.

Microwave:

Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one, (keeping an eye on it to make sure it doesn’t burn). The chocolate is done when it’s about 90% melted—keep stirring off the heat and the pieces should completely dissolve. Remove from heat and spread chocolate over prepared pan in an even layer.

Sprinkle candies all over and place the pan in the refrigerator to harden for about 15 minutes or cool at room temperature for 2 to 4 hours, until completely hardened.

Once the chocolate is completely hardened, use your hands to break it into pieces. Cover and store at room temperature for up to 1 week. Enjoy!