Melt the white chocolate over a double boiler, which is the safest way to melt chocolate.

To do so, add chocolate to a bowl and add a little water to a pot on the stove. The bowl of chocolate should sit nicely in the pot and water shouldn’t be touching the bottom of the bowl. Use medium-high heat and your chocolate will melt evenly and won’t burn.

Stir as needed.

Once the white chocolate is melted completely, pour it onto a parchment lined baking sheet/pan and spread it out evenly using an offset spatula.

Set aside a small 5 ounce bowl of white chocolate and add pink gel color into it and mix it in.

Once all of your white chocolate is poured into your lined pan, immediately add in a small drop of pink white chocolate into various places of your mixture. Drag a butter knife in different directions through the pink chocolate give it that swirl affect.

Immediately add sprinkles or candies of choice throughout the pan as the white chocolate hardens so quickly.

Chill in the fridge for at least two hours. I let mine chill overnight.

When ready to serve, pop the bark out of the baking sheet and break it apart using something heavy like the opposite end of a kitchen tool.