Line a baking sheet with parchment paper or a silicone mat. This prevents your patriotic chocolate bark summer from sticking and makes cleanup ridiculously easy. I always tuck the parchment up the sides a little bit so nothing slides around while you're working.

Chop your dark chocolate into smaller pieces so it melts evenly and quickly. Combine the chopped chocolate with melted butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each one, until you've got smooth chocolate (usually takes about 90 seconds total). Don't overcook it or you'll get grainy texture—not the vibe.

Pour the melted chocolate onto your prepared sheet and spread it into an even layer about 1/4 inch thick. Use an offset spatula or the back of a spoon to smooth it out. Work quickly because chocolate sets faster than you'd think, and you want even coverage everywhere.

Sprinkle the powdered sugar and sea salt over the warm chocolate immediately. The heat helps them stick better, plus it distributes the salt throughout so you get that flavor in every bite. I always do a little taste test at this point (yeah, raw chocolate—no judgment here).

Arrange your fresh strawberry slices, blueberries, and raspberries across the chocolate in whatever pattern makes you happy. Some people do stripes, I usually do clusters because it looks more natural. Don't worry about perfection—the beautiful thing about this red white blue treat is that rustic looks intentional.

Sprinkle white chocolate chips over the berries and chocolate base. Drizzle melted coconut oil over everything, then top with pistachios, rose petals, or graham crackers if you're using them. These little touches take it from simple to "wow, where'd you get this?"

Refrigerate the bark for at least 2 hours until the chocolate's completely set and firm. Once it's solid, break it into irregular pieces and transfer to an airtight container. You can eat it right away or store it until your gathering—it stays fresh for up to 5 days in the fridge.