Line a large rimmed baking sheet with parchment paper or a silicone mat, ensuring it lies completely flat. Set aside and prep all your toppings in small bowls so they're ready when you need them.

Place the white chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each burst, until the chocolate is 90% melted. Stir continuously until the residual heat melts the remaining chunks — this prevents overheating.

Pour the melted white chocolate onto the prepared baking sheet and use an offset spatula to spread it into an even layer about 1/4-inch thick, leaving a 1-inch border around the edges.

Working quickly, drop small dots of gel food coloring randomly across the surface — use 6-8 drops of each color. Immediately drag a toothpick or skewer through the colors in swirling figure-8 motions to create marbled patterns. Don't over-swirl or the colors will muddy.

Immediately scatter the candy-coated eggs, sprinkles, and freeze-dried fruit over the surface, pressing them gently into the chocolate so they adhere. If using the optional drizzle, melt the extra white chocolate chips and drizzle in thin lines across the top.

Refrigerate the baking sheet for 25-30 minutes until the bark is completely set and firm to the touch. You should be able to lift a corner without it bending.

Remove from the fridge and lift the parchment paper onto a cutting board. Use your hands to break the bark into rustic irregular pieces, or use a sharp knife to cut clean geometric shards. Store immediately in an airtight container.