Line a rimmed baking pan or cookie sheet with parchment or wax paper. Set aside. If using the microwave, pour the chocolate chips into a microwave safe bowl or glass measuring cup along with the solid coconut oil. Leave out about 2 tablespoons of the chips. Heat for 20 second increments. Stir with the rubber spatula after each 20 seconds. When you see the chocolate has just about all melted after stirring, pour the last 2 tablespoons of chips into the melted chocolate. Keep mixing with the spatula. The added chips should melt almost right away. If they don’t. Just put the bowl back into the microwave for 10 seconds and then mix again until shiny. 

If using a double boiler, make sure the water on the bottom does not touch the bowl the chips and coconut oil are in. Heat the water to a simmer. Do the same step above by leaving out 2 tablespoons of the chips until the chocolate is almond melted. Stir with the rubber spatula until shiny and melted. Grab the lined baking/cookie sheet and pour the chocolate onto the pan. Using the rubber spatula spread into an even layer. Not too thin but not too bulky either. Gently place the M&M’s over the chocolate, as much or as little as you want. You can gently press each one into the chocolate if needed. Make sure there’s room in your fridge for the pan to fit in. Place the pan in fridge for about 25 minutes or until you feel the chocolate is not tacky and feels firm. Let the chocolate sit for about 10 to 15 minutes in the pan on the counter. This will help cutting or breaking up the shards. Gently peel back the parchment paper and put the chocolate back onto the paper while you break into shards or cut up. Make them all different shapes for a fun looking treat.