Line a large baking sheet with parchment paper or a silicone baking mat. This ensures your bark releases easily once it is set.

In a microwave safe bowl, combine the semi sweet chocolate chips with half a tablespoon of coconut oil. Microwave in thirty second intervals, stirring well between each until the mixture is smooth and glossy.

Pour the melted dark chocolate onto your prepared baking sheet. Use an offset spatula to spread it into an even layer about one fourth of an inch thick. You do not need to cover the whole pan; just create a nice rectangle.

Repeat the melting process with the white chocolate chips and the remaining coconut oil. If you want a pink swirl, add a drop of red food coloring to the white chocolate now.

Drop spoonfuls of the melted white chocolate onto the dark chocolate layer. Use a toothpick or a knife to gently swirl the two chocolates together. Be careful not to over mix or you will lose the beautiful marble effect.

While the chocolate is still wet, liberally add your sprinkles, freeze dried fruit and sea salt. Press them down very lightly to ensure they stick.

Place the tray in the refrigerator for at least one hour until completely firm. Once set, use your hands or a sharp knife to break the bark into irregular rustic pieces.