Line a 9x4 loaf pan with parchment paper, allowing excess paper to hang over each of the long ends.

Place chocolate chips in a medium bowl and set aside.

In a sauce pan bring coconut milk and coconut oil to a scald (just before boiling point). Quickly pour it over the chocolate chips and cover the bowl for 3 minutes. Remove the lid and gently stir chocolate and milk together until it is thick and evenly dark in color.

Cut Mahalo bars into small bite-sized pieces and fold into the chocolate/milk mixture.

Pour into the prepared loaf pan, flatten the top, and refrigerate until hard - about 2 hours.

Cut into 1" - 1 ½" pieces. Store in the refrigerator.