Line a baking sheet with parchment paper and set aside.

Set up your topping stations so that you are ready to layer the toppings onto the chocolate. There’s no rush, but you don’t want any delays when the melted chocolate is ready to go.

In a double boiler, melt the milk chocolate until it’s smooth and free of lumps.

Pour the chocolate onto the baking sheet that has been lined with parchment paper and using an offset spatula, smooth the chocolate out in an even layer.

Next, sprinkle the toppings evenly over the melted chocolate.

Place the baking sheet in your refrigerator to let the chocolate set for one hour!

Break the bark into serving size pieces. Store in a sealed container.