Line a ¼ sheet pan with parchment paper and set aside.

Melt white chocolate over a double boiler until smooth. While white chocolate is melting, melt candy melts according to package directions.

Pour melted white chocolate onto the parchment lined sheet pan. Spread chocolate into an even layer, around ¼” thick using an offset spatula.

Drop spoonfuls, around 1 teaspoon each of the candy melts over the wet white chocolate. Drag a
toothpick or wooden skewer through the pink candy melts to create a swirl pattern.

Sprinkle chocolate candies and sprinkle over chocolate while still wet.

Transfer sheet pan to the refrigerator to set (at least two hours). Once set, cut the bark into pieces with a sharp knife.