Line a baking sheet with parchment paper. In a microwave-safe bowl, heat chocolate chips and coconut oil in 30 second increments until melted. Pour melted chocolate onto parchment paper and spread evenly as thin or as thick as you like with a spatula.
Sprinkle pumpkin seeds, cranberries, and sea salt on top of the melted chocolate. You can choose to use more/less toppings if you like.
Refrigerate the chocolate with toppings overnight or for min. 1 hour. After this, break into bite-sized pieces and enjoy! Store in fridge or freezer as the coconut oil will cause the bark to melt at room temperature.