Prepare Your Baking Sheet: Line a large baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.

Melt the Semi-Sweet Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips with half the coconut oil. Microwave in 30-second increments, stirring after each interval until fully melted and smooth.

Melt the White Chocolate: Repeat the melting process with the white chocolate chips and the remaining coconut oil.

Layer the Chocolate: Pour the melted semi-sweet chocolate onto the prepared baking sheet, spreading it evenly to create a thin layer. Immediately drizzle the melted white chocolate on top and use a spatula to swirl them together, creating a marbled effect.

Add the Pretzels: Quickly arrange the mini pretzels on top of the chocolate layers before they have a chance to set.

Sprinkle Toppings: Evenly sprinkle the toffee bits and dried cranberries over the pretzel layer. Press down gently to ensure they stick to the chocolate.

Add Sea Salt: Sprinkle a pinch of sea salt flakes over the entire bark for that perfect balance of sweet and salty.

Let it Set: Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate is completely hardened.

Break into Pieces: Once set, remove from the fridge and break the bark into irregular pieces using your hands or a knife.