Line a small sheet pan with parchment paper. I find it easier to crinkle the parchment before placing on the pan to keep it in place so it doesn't curl up on you.

Next, melt the Candiquik. The Candiquik comes in a microwavable tray. Just pop it in the microwave for a minute then give it a stir. Microwave another 20 seconds if needed and stir until smooth. If using Almond Bark, follow the package directions for melting.

Pour the melted Candiquik onto your parchment lined baking sheet and use a spatula to spread into a thin layer, about 1/4" thick.

Decorate with your choice of toppings then gently press the topping to hold in place.
Next, chill the bark in the refrigerator until set.