1. Prepare Your Baking Tray

• Line a baking sheet or large tray with parchment paper or wax paper to prevent sticking.
• Ensure the surface is flat and fits in your refrigerator or freezer for chilling later.

2. Melt the Chocolate

• In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each interval until smooth.
• Optionally stir in ½ tablespoon of coconut oil for a silkier consistency.
• Repeat the process in a separate bowl for the semi-sweet or milk chocolate chips.

3. Pour and Spread the Chocolate

• Pour the melted white chocolate onto the prepared baking sheet and spread it evenly with an offset spatula or spoon.
• Immediately drizzle the melted milk/semi-sweet chocolate over the top.
• Use a toothpick or skewer to create marbled swirls by gently dragging it through both chocolates.

4. Add Your Toppings

• While the chocolate is still soft, sprinkle your toppings across the surface:
  • Mini chocolate eggs
  • Candy-coated chocolates
  • Mini marshmallows
  • Halal gummies or jelly beans
  • Pastel sprinkles or edible glitter
  • Optional additions like freeze-dried fruits or colored drizzle

5. Chill Until Set

• Place the tray in the refrigerator for at least 30–45 minutes or until the chocolate is completely firm.
• For faster results, chill in the freezer for 15–20 minutes.

6. Break Into Pieces

• Once the bark is solid, lift it from the tray and break it into random shards using your hands or a sharp knife.

7. Serve or Store

• Enjoy immediately or store in an airtight container at room temperature for up to 5 days or in the fridge for 2 weeks.