Line a baking sheet with parchment paper and set aside.

Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until smooth and fully melted.

Pour the melted chocolate onto the lined baking sheet and spread it into an even layer using a spatula.

In a separate bowl, melt the white chocolate chips and pink candy melts using the same method.

Stir the white and pink chocolates together until well combined.

Drizzle the pink mixture over the dark chocolate base in a zig-zag pattern.

Use a butter knife to gently swirl the two chocolates together to create a marbled effect.

Scatter sprinkles evenly across the top before the chocolate sets.

Transfer the baking sheet to the refrigerator and chill for about 45 minutes, or until the bark is completely firm.

Once set, break into pieces of desired size and enjoy.