Instructions

1. Bring a small pot of water to a simmer. Place chopped white chocolate in a heatproof bowl over the pot, stirring occasionally until melted.
2. Transfer about 1/3 of the melted chocolate to a separate bowl and
   mix in the pink food coloring. Add the dye gradually, drop by drop,
   until you achieve the desired shade.
3. If using water-based dye, stir in a little oil before adding the dye.
4. Line a baking tray with parchment paper. Spread the melted white chocolate evenly over the parchment using a spatula.
5. Drizzle the pink chocolate over the top using a fork or piping bag. For a marbled effect, swirl with a dull knife or skewer.
6. Sprinkle cranberries, candy hearts, and other pink candies over the chocolate. Lightly press them in.
7. Refrigerate for 1.5 hours until firm.
8. Snap the bark into pieces by hand for a natural, uneven look, or use a
   sharp knife or pizza cutter to create neat, straight-edged squares. To make cutting easier, warm the knife in hot water for about 30 seconds, dry it off, and then slice cleanly through the chocolate.