Line a quarter sheet tray with a silicone baking mat.

Add chopped milk chocolate to a bain marie or double boiler. Melt over low heat, stirring gently, until completely melted.

Remove from heat. Stir in chopped biscuits.

With a rubber spatula or small stepped palette knife, spread chocolate mixture onto prepared tray, forming a rectangle approximately 7 x 10 inches in size.

Top with the whole biscuits, pressing down gently to secure.

In a microwave-safe bowl, melt the white chocolate on medium power, stirring every 15-20 seconds until completely melted. Scoop chocolate into a disposable piping bag.

Pipe thin zigzags of melted white chocolate over the entire surface, covering both the biscuits and the chocolate.

Scatter with pastel nonpareils or homemade sprinkles.

Allow the tray sit at room temperature for 30-60 minutes, or until the chocolate sets.*

Peel the slab away from the silicone mat. Place on a large cutting board. With a sharp chef’s knife, cut the slab into smaller pieces.

Store chocolate bark in an airtight container at room temperature for up to 2 weeks.