Step 1

Simmer at least one inch of water in a small saucepan or the bottom of a double boiler.

Step 2

If using a chocolate bar, chop the chocolate into 1/2-inch chunks.

Step 3

In a heat-proof bowl that is completely dry and that will fit over the pan of simmering water, add the chocolate chunks or chips. If using chips, add the coconut oil as well.

Step 4

Take care to not to get any water into the chocolate, since it will cause the chocolate to seize up.

Step 5

Chop the pistachios and other nuts and break up the coconut into smaller pieces as desired.

Step 6

Add half of the add-ins to the chocolate and stir 'til combined.

Step 7

Sprinkle the remaining toppings on top of the chocolate.

Step 8

Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture on the parchment paper in an even layer to a size of about and 8 x 11 rectangle.

Step 9

Refrigerate for 30 minutes or until hardened. Once hard, cut into irregular 2 to 3 inch pieces with a butter knife or break by hand. Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.