Pretzel Bark with Dark Chocolate

Instructions:

1. Line a baking sheet with parchment paper, ensuring the edges are pressed down. Arrange mini pretzels in a single, slightly overlapping layer across the pan.
2. Using a double boiler or microwave in 30-second intervals, melt the dark chocolate and coconut oil. Stir constantly with a spatula until the mixture is glossy and smooth.
3. Remove the chocolate from heat and allow it to cool for 3 minutes to prevent the pretzels from wilting.
4. Pour the chocolate slowly over the pretzels, spreading it into an even layer approximately 1/4 inch thick using a spatula.
5. Immediately sprinkle the low-sugar M&Ms and flaky sea salt over the top. Gently tap the pan on the counter to release any trapped air bubbles.
6. Place the tray in the refrigerator for at least 1 hour until the chocolate is firm and has a matte finish.
7. Lift the parchment paper and break the bark into organic, jagged shards using your hands or a knife.