1. Line a baking sheet with parchment paper.

2. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil (if using) in 30-second intervals, stirring until smooth. Be careful not to overheat.

3. Pour the melted dark chocolate onto the prepared baking sheet and spread evenly into a thin layer (about ¼ inch thick) using an offset spatula.

4. In a separate microwave-safe bowl, melt the white chocolate chips similarly until smooth.

5. Spoon the melted white chocolate into a piping bag or a ziploc bag with a tiny corner snipped off.

6. Pipe concentric circles of white chocolate on top of the dark chocolate, starting from the center and working your way out.

7. Using a toothpick or a skewer, drag lines from the center outwards through the white chocolate circles, creating a web pattern. Alternatively, drag lines from the outside inwards for a different web effect.

8. If desired, add sprinkles or edible googly eyes while the chocolate is still wet.

9. Place the baking sheet in the refrigerator for at least 30–45 minutes, or until the bark is completely set and firm.

10. Once firm, break the Classic Webbed Chocolate Bark into irregular pieces.

11. Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator during warmer weather.