Mix all the items you want to use in a large bowl (everything except the chocolate bars and coconut oil) then lay out a thin layer onto a sheet pan lined with parchment paper or wax paper
In a microwave-safe bowl, mix two of your white chocolate bars with 2TBSP of coconut oil.
Microwave for 30-second increments on low heat, stirring between intervals until the chocolate is smooth and melted.
Once the chocolate melts, drizzle an even layer overtop of the cookie sheet ingredients. A rubber spatula will help you get all the last bits of chocolate out of the bowl!
Using the same bowl (it’s all going to get mixed together anyway so why dirty another dish to wash!) repeat steps 2 and 3 with the dark chocolate and milk chocolate.
Once you have drizzled all three kinds of chocolate, and a sprinkling of sea salt, pop the entire tray into the fridge to let it set.
After about 1 hour, you can break apart the bark into small chunks using clean hands or with a sharp knife on a cutting board. No time in an hour? No worries! We did ours the next day!
