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1
Line a baking sheet or pan with foil.
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2
Put the chocolate in a heatproof bowl.
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3
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula.
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4
Just before the chocolate is completely melted, add the oil and stir to blend.
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5
Remove from the heat and stir vigorously until completely smooth.
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6
Set aside and let cool until just slightly warm, about 8 minutes
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7
Add all but a few pieces of the candy and quickly stir to combine.
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8
Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated.
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9
Scatter the remaining candy on top.
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10
Set aside at room temperature until firm, about 2 hours.
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11
Remove from the foil and break into pieces.
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12
Store in an airtight container at room temperature for up to 2 weeks.
