Line a baking sheet with parchment paper
Melt the Semi-Sweet Chocolate with 1/2 tsp of coconut oil in a microwave-safe bowl. Heat in 30-second increments, making sure the chocolate doesn't burn. You can also use a double-broiler over the stove. Melt until fully smooth.
Spread the Chocolate Base Layer. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it using a spatula to about 1/4 inch thickness.
Place the baking sheet in the refrigerator for 10-15 minutes to set
Melt the White Chocolate. In a separate microwave-safe bowl, melt the white chocolate chips with the remaining 1/2 tsp coconut oil. Melt in 30-second increments until fully smooth.
Pour the melted white chocolate over the chilled semi-sweet chocolate layer and spread it over the entire surface.
Immeditialy decorate your bark with the sprinkles, while the white chocolate is still wet.
Now you'll chill it. Place the baking sheet back in the refrigerator for at least 30 minutes.