Line a half sheet baking pan with parchment paper and set to the side.
In a microwave safe bowl, heat the dark chocolate chips for 30 seconds and then mix well.
Continue heating in 15-20 second increments, stirring well after each time, until completely melted and smooth.
Pour the chocolate onto the parchment paper and spread out into a thin layer with a spreading spatula.
Place the pan to the side for about 10 minutes or until mostly, but not completely, hardened.
After the chocolate has almost completely set, break the white chocolate bars up into a microwave safe bowl.
Heat in the microwave for 30 seconds, stir well and then continue heating in short increments and stirring until completely smooth. Mix well.
Put the pink candy melts in a separate microwave safe bowl and heat the candy melts as you did the dark chocolate and white chocolate. Start with 30 seconds, and continue heating in 15-20 second increments and stirring until the candy is melted and smooth.
Pour the melted white chocolate all over the dark chocolate and spread quickly. This layer will harden rapidly so work quickly.
Before the white chocolate layer sets, drizzle the melted pink candy melts over the top of the white chocolate.
Gently run a toothpick through the pink and white layers to make a marble pattern, trying to avoid the dark chocolate
While the chocolate is still warm, sprinkle the candy and sprinkles evenly over the top.
Cool for 30 minutes or until completely hardened.
Break or cut into pieces and serve.
Serving Size: 4-6 cups of barkStorage:
To Store: Store your bark in an airtight bag or container at room temperature for 4-5 days or 2 weeks in the refrigerator.
To Freeze: Store your bark in a freezer-safe container for up to 4 months in the freezer.
Depending on how small or large the pieces of bark are broken into, the servings can easily be adjusted.
Make sure to leave an overhang (extra parchment paper) when preparing the baking sheet so that you can easily lift the hardened chocolate out of it. It is helpful to crease where the bottom of the pan meets the edges for a defined shape.
Heat each chocolate layer slowly so that it doesn’t seize. If you overheat any type of chocolate or candy melt, it will start to lump up and it is nearly impossible to get it spread evenly after that. Be patient and heat in small increments with a lot of stirring for best results.
You want your layers to be almost completely hardened when you add the next layer. If the first layer is too soft then the two will blend. If you want a swirl effect then you may choose to do this intentionally. If you wait until each layer is completely hardened before adding the next layer, they won’t bond to each other and you may find that the layers snap off of one another.