Line an 8” square baking dish with parchment paper.

Heat flour in 10-second increments and stir between until it reaches 160 degrees and set aside (it took mine 4, 10-second increments).

Combine almond bark, sweetened condensed milk, unsalted butter, brown sugar, and salt in a double boiler.

Heat on medium/low heat until smooth.

Once smooth, reduce to low heat and stir in flour until combined.

Remove from heat and stir in vanilla.

Let cool for 3 minutes and add 1/4 cup of M&Ms to the batter.

Pour batter into the prepared pan and add the remaining M&Ms to the top.

Let the fudge cool for 6-8 hours or overnight until hard.