To prepare, line a cookie sheet with parchment paper.
Pour the candy melts into a small microwaveable bowl and microwave in 30 second increments. Make sure that you stir in between each session. Continue heating them until they are smooth and fully melted. If you don’t want to use the microwave to melt them, you can also do so over a double broiler or in your crockpot on low. Just be sure that you stir them often so that they don’t burn.
Once the candy melts, pour it over the parchment paper and spread it out until it is 1/4-1/2″ thick. You won’t want it so thick that you can’t break it but you also won’t want to get it too thin either. While it is still warm, sprinkle the holiday chips, sprinkles or any other toppings you’re adding on top and gently press down so that they are seated into the chocolate.
Stick the entire cookie sheet into the fridge and cool until the chocolate is hardened completely. Once it is, peel the parchment paper off and break your bark into pieces. There’s no right or wrong with this, so break them into whatever size you would like.
If you lose a few toppings, that’s okay. This can happen depending on where the breaks in the chocolate happen. Store in an airtight container. For best results, keep it in the fridge so it doesn’t melt, but it isn’t absolutely necessary to do so.