Line a baking sheet or tray with Gefen Parchment Paper. Unwrap the chocolate coins and place them randomly onto the baking sheet. Try to get them as close to each other as possible without overlapping.

Preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius).

Place the baking sheet into the oven for about 10–15 minutes, until the chocolate is melted. It will not liquefy

or spread, but the chocolate will get soft and shiny. Do not overbake or the chocolate will seize and get hard.

Remove the baking sheet from the oven and sprinkle the chocolate lightly with Himalayan salt. Working quickly,

place the caramel popcorn, honey roasted peanuts, and Solo halves into all the gaps between the coins as well as in

their centers and press them into the softened chocolate.

Place the baking sheet into the refrigerator or freezer until firm, at least one hour. Once the chocolate is firm, remove from the refrigerator or freezer and break it into small, irregularly shaped pieces. Store any leftovers in an airtight container in a cool place.