Line a large baking sheet with parchment paper or a silicone baking mat.

In a microwave-safe bowl, combine the milk chocolate chips and coconut oil.

Microwave the chocolate in 30-second intervals, stirring between each, until completely smooth.

Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer approximately 1/4 inch thick.

Immediately sprinkle the crushed graham crackers and mini marshmallows over the wet chocolate.

Optional: Use a kitchen torch to lightly toast the marshmallows for a traditional s'mores flavor.

Sprinkle with a pinch of sea salt.

Refrigerate the bark for at least 1 hour or until the chocolate is completely firm.

Once set, break the bark into irregular pieces by hand or with a knife.

Store in an airtight container in a cool place.