Put the white chocolate chips into a microwave safe bowl or measuring cup.

Put each color of candy melt into a separate little cup or baggie. I added a small dab (about 1/4 tsp) of coconut oil to each color which helps make it more fluid for swirling.

The goal here is to melt everything so it is all smooth and molten at the same time. I first microwave the white chocolate for a minute, then set aside. I put the colored chocolate in for about 30 seconds each and stir or squeeze the baggies to melt completely. Put back anything that hasn't completely melted into the microwave for a few seconds at a time. Don't overheat or the chocolate can seize up.

When everything is melted and smooth, pour the white chocolate out onto a parchment lined baking sheet, and spread it out to a rectangle about 8x10 to 9x12.

Drop, drizzle, or squirt the colored chocolate on top of the white. If you are using baggies you will need to snip a small hole in the corner of each. Add as much or as little as you like, the effects will vary. I dropped some in dots, and drizzled others.

Take a chopstick or other similar implement and pull it through the surface of the bark, swirling all over. Don't forget to get all the edges. You can swirl a lot or a little.

Put the whole tray into the fridge to firm up.

When the chocolate is completely hardened, (give it an hour and then check,) cut it into pieces with a heavy knife.

Store at room temperature or in the refrigerator.