PREPARE THE BAKING TRAY: Line a baking sheet with parchment paper or wax paper. A rimmed baking sheet helps keep the melted chocolate contained and makes spreading easier.

MELT THE WHITE CHOCOLATE: Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval until the chocolate melts completely and becomes smooth. Stir in the coconut oil if the chocolate looks thick to create a smoother texture.

SPREAD THE CHOCOLATE: Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into a rectangle about ¼ inch thick. Slightly uneven edges are fine and give the bark a homemade look.

ADD THE MARSHMALLOWS AND TOPPINGS: Sprinkle the pastel mini marshmallows evenly across the melted chocolate. Press them lightly so they attach to the chocolate. Scatter the sprinkles, candy eggs, or other toppings across the surface while the chocolate remains soft.

CHILL UNTIL FIRM: Transfer the baking sheet to the refrigerator and chill for 30–45 minutes. The bark is ready when the chocolate becomes firm and no longer glossy.

BREAK THE BARK: Lift the hardened chocolate from the parchment paper. Break the bark into irregular pieces using your hands or a knife to create individual servings.