Line a quarter sheet tray with a silicone baking mat.

Add the white chocolate to a bain marie or double boiler. Melt over low heat, stirring gently, until completely melted. Remove from heat.

Portion 3-4 tablespoons of melted chocolate into a small bowl. Tint with pink food oil-based coloring.

Into remaining white chocolate, stir half of the cinnamon red hot candies.

With a rubber spatula or small stepped palette knife, spread remaining white chocolate onto prepared tray, forming a rectangle approximately 7 x 9 inches in size.

Drizzle with the pink chocolate.

With a knife, chopstick, or skewer, create a marble pattern in the chocolate.

Scatter with remaining cinnamon red hot candies. Tap tray on countertop to settle.

Top with pink nonpareils or Valentine’s Day sprinkles. Dust with edible glitter.

Allow to sit, uncovered, at room temperature until the chocolate sets. This can take anywhere from 30 minutes to 3 hours, depending on the temperature in your kitchen.

Peel slab away from silicone mat. Transfer to a large cutting board and use aa sharp chef’s knife to cut into smaller pieces.

Store cinnamon bark in an airtight container at room temperature for up to 3 weeks.