Swirled candy bark
1 pound white chocolate,
3 ounces red candy melts
1. Line a 13-by-9-inch cake pan with parchment paper, leaving a 2-inch overhang on all four sides.
2. Place the white chocolate in a microwave-safe bowl and melt on medium, stirring every 20 seconds, until smooth (about 80 seconds total). Spread into the prepared pan.
3. Place the red candy melts in a microwave-safe bowl and heat on medium, stirring every 20 seconds, until smooth (about 60 seconds total). Drop small spoonfuls into the white chocolate and, using a knife or a skewer, make swirls.
4. Refrigerate until set, about 20 minutes. Cut or break into pieces before serving.