Line a baking sheet with parchment paper and set aside.

In a microwave-safe bowl, melt the white candy melts in 30-second intervals, stirring in between until smooth. In two separate microwave-safe bowls, repeat this step for the red and green candy melts. Until you have three separate bowls of red, white, and green melted and ready to pour.

Pour the WHITE melted candy melts onto the prepared baking sheet and spread it out evenly with a spatula.

Drizzle the RED melted candy melts in lines up a down the baking sheet, leaving gaps to do the same with the Green melted candy melts. Giving you a red and green striped pattern on top of the white.

Take a toothpick and make large figure 8s to create a swirl pattern with all three colours.

Sprinkle the crushed Gingerbread Oreo cookies, Gingerbread man sprinkles and various Christmas sprinkles over the top of the melted chocolate, pressing them in slightly.

Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate has hardened. Once set, break the bark into pieces and serve.