Add everything but the chocolate chips to the bowl of a food processor and pulse a couple of times until everything is well combined and it’s formed a sort of dough.
Roll the dough into about 1 tsp balls and place on a baking sheet. Once you’ve used up all the dough, place the baking sheet in the freezer for 15 minutes.
Melt the chocolate chips and then dunk each dough ball into the chocolate, shaking off any excess before putting it back on the baking sheet. Continue this process until all the m&ms are coated.
Put the m&ms back in the freezer for 15-20 minutes to set up. Store in the fridge for the best texture.