Line a quarter sheet tray with a silicone baking mat.

Add chopped white chocolate to a bain marie or double boiler.

Melt over low heat, stirring gently, until completely melted.

Remove from heat.

Transfer 3-4 tablespoons of the melted chocolate to a separate bowl. Add the pink gel food coloring.

With a rubber spatula or small stepped palette knife, spread the melted white chocolate onto the 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 pink chocolate.

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

Add conversation hearts, sprinkles, and other toppings as desired.

Dust with edible glitter.

Allow the tray sit at room temperature until the chocolate has completely set. (Depending on the temperature in your kitchen, this may take a few hours.) I don’t recommend refrigerating the chocolate unless absolutely necessary.

Once the chocolate has set, peel the slab away from the silicone mat. Transfer to a large cutting board.

Use a sharp chef’s knife or your hands to cut/break the slab into smaller pieces.

Store white chocolate bark in an airtight container or ziploc bag for up to three weeks.