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.

In three small bowls, add 1-2 tablespoons of melted chocolate. Stir in a few drops of oil based food coloring, creating purple, blue, and red chocolate.

With a rubber spatula or small stepped palette knife, spread remaining chocolate over prepared tray, forming a rectangle approximately 7 x 8 inches in size. (Do not attempt to cover the entire tray, or your chocolate will be too thin.)

Drizzle with the colored chocolates.

Use a chopstick, skewer, or butter knife to create a swirled, marble pattern.

Top with gummy candy and rainbow sprinkles.

Cool, uncovered, at room temperature until chocolate sets. Do not refrigerate unless absolutely necessary.

Remove the silicone mat. Place on a cutting board and use a sharp chef’s knife to chop the slab into smaller pieces.

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