Averie Cooks

-1 Prepare a 9x13 baking pan by lining it with parchment paper.
-1 Place the milk or semi-sweet chocolate bars or chocolate melting wafers into a large microwave-safe bowl, and heat on high power for 30 seconds. Stop and try to stir.
-1 Microwave again in 15-20 second bursts, mixing well after each burst. Repeat the process, until the chocolate has completely melted.
-1 To a separate large microwave-safe bowl, repeat the process for the white chocolate bar or melting wafers and it has completely melted.
-1 Pour the melted semi-sweet chocolate first over the parchment paper in the prepared pan and spread it evenly out to the edges of the pan.
-1 Next carefully pour the white chocolate over the top of the semi-sweet chocolate and spread it in an even layer out to the edges of the pan.
-1 Use a toothpick or tip of a small paring knife to create swirl patterns in the chocolate, as desired. Tip - Don't over-swirl, stop after it looks pretty and don't be tempted to keep going because it will tend to look muddied, not pretty, if over-swirled.
-1 Evenly sprinkle the M&Ms over the chocolate.
-1 Evenly sprinkle the sprinkles over the chocolate.
-1 Place baking pan in the fridge until completely set, at least 1 hour, before breaking into pieces and serving. Bark will keep airtight at room temp for at least 2 weeks, and in the fridge for at least 1 month.