line a sheet pan with parchment paper. (using a pan, or similar sturdy surface, allows you to move the bark to a place that will not be disturbed, while keeping it flat while it cools. we chose to let the mixture cool in the fridge, but you can also allow it to cool at room temperature.)
prepare a double boiler over medium heat.
add chocolate and maple syrup to the double boiler.
when chocolate starts to melt, add coconut oil and coconut sugar.
continue stirring as ingredients melt.
remove from heat when mixture is smooth.
spread mixture over the parchment paper, to desired thickness.
sprinkle in desired toppings, pressing toppings into the mixture.
set the bark somewhere that will not be disturbed, in order to let it cool (such as the fridge or a counter).
store in fridge so chocolate does not melt; we used the parchment paper to separate the layers of chocolate.
the texture will be similar to fudge, not snappy like traditional, shinier bark.