Spread the chocolate chips on a cookie sheet lined with parchment paper. Make sure they are close to each other but not on top of each other.
Bake the chocolate chips at 250F for 3 minutes.
Remove from the oven, set the cookie sheet on the counter, and spread them evenly using a back of a spoon to about 1/4 inch thick smooth layer.
Sprinkle any of the toppings you like on top; include different colors and textures for extra special bark.
Refrigerate for at least an hour, break into bite size pieces and store in a cool place, like a sealed jar.
