In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Once the chocolate is melted, gently fold in the confetti sprinkles and mini marshmallows (if using).

In a separate small bowl, pour the popping candy. Set aside to add later so the candy maintains its fizz.

Pour the melted chocolate mixture into a lined baking dish or chocolate bar molds. Smooth it out to an even layer.

Sprinkle the popping candy evenly over the top of the chocolate while it is still warm, allowing it to slightly sink in. Do not stir, as the popping candy needs to remain intact to create the magical effect.

Refrigerate the candy bars for at least 1 hour or until they are fully set and firm.

Once set, remove the candy from the molds or cut into bars. When bitten into, the popping candy will make a fun, fizzy sensation!