Prep your pan. Line a rimmed baking sheet (about 9x13 or similar) with parchment paper.
For thicker bark, use a smaller pan; for thinner bark, use a larger pan.
Chop the white chocolate. If using bars, chop into small, even pieces to help it melt smoothly. Set aside your toppings so they’re ready to go.
Melt the chocolate. Use one of two methods:
Microwave: Place the white chocolate in a microwave-safe bowl. Heat at 50% power for 30 seconds, stir, and repeat in 15–20 second bursts until nearly melted.
Stir until completely smooth. Add the oil or cocoa butter if using.
Stovetop: Set a heatproof bowl over a pot with an inch of barely simmering water (don’t let the bowl touch the water). Stir gently until melted and smooth.
Add oil or cocoa butter if desired.
Flavor and season. Stir in the vanilla extract and a pinch of fine sea salt. Taste and adjust salt lightly; it should just take the edge off the sweetness.
Spread the base. Pour the melted white chocolate onto the lined pan. Use an offset spatula or the back of a spoon to spread it into an even layer about 1/8–1/4 inch thick.
Top quickly. While the chocolate is still glossy and soft, scatter the sprinkles evenly over the surface.
Add any extra toppings, pressing lightly so they stick. Aim for even distribution so each piece gets a bit of everything.
Set the bark. Let the pan rest at cool room temperature for 30–60 minutes until firm. For a faster set, chill in the refrigerator for 10–15 minutes, but avoid prolonged chilling to prevent condensation later.
Break into pieces. Once fully set, lift the parchment onto a cutting board.
Break into irregular pieces with your hands, or use a sharp knife for cleaner shards.
Serve or store. Enjoy right away, or package in airtight containers or treat bags for gifting.
