Line a baking sheet with parchment paper.

Place the full (orange or purple bag of candy melts in the medium sized bowl. Microwave for 40 seconds, then stir. Repeat in 20-30 second intervals until candy is about 80% melted. Remove the candy from the microwave and continue to stir. By not entirely melting the candy, it allows for a sort of tempering, so the candy will have sheen and ensures it would over cook and get ruined.

Pour the melted candy out onto the parchment paper and spread until about ⅓ of an inch thick.

Now heat the white chocolate candy melts. The smaller amount will melt much quicker, so be watchful. Once again, do not fully melt make sure the candy comes out well.

Once melted, drop teaspoon size dollops of the white candy melt on the colored melt,distributing across the surface relatively evenly and allowing for space to spread a little and drag tails. Once they are all on, drag a tail for each ghost with a chopstick. Wipe in between each. Then gently rap the baking sheet on the counter to even out the chocolate surface. **if you want to add sprinkles do so now, taking care not to get them on the white

Allow the chocolate bark to cool for a few minutes until somewhat firm, then melt the small amount of black candy in a small bowl. Use a chopstick to apply the eyes and moth of each ghost. . Make sure to space the eyes apart and make the mouth a bit larger and longer.

Gently rap the baking sheet on counter to even out the ghost features.

Allow to completely cool before serving. To serve just break off pieces.