Step 1

Line a baking tray with parchment paper. Have ready disposable decorating bags filled with red, orange, yellow, green, and blue candy melts. (Alternatively, you may use a freezer Ziploc, although I then suggest melting the candy melts in bowls and transferring the melted chocolate to the bags.)

Step 3

In a microwave-safe bowl, place white candy melts or white chocolate. If desired, add Crisco (this helps the melting consistency). Heat for 90 seconds at 70 percent power. Stir, using the residual heat to fully melt the chocolate. Microwave at additional 15 second intervals if needed.

Step 5

Spread the melted chocolate or candy melts on the prepared baking tray. You won't fill the tray. The spread chocolate should be about 12-inches x 8-inches.

Step 7

Melt each of the bags of candy melts in the microwave for 1 minute at 70 percent power (adding additional increments if needed). Massage the bag to melt the candy. Snip the tips of the bags.

Step 9

Work swiftly because the chocolate and candy melts can harden. I prefer to melt the white chocolate or white candy melts first. While spreading in the tray, microwave the red and orange bags of candy melts. While working with the red and orange, microwave the yellow and green bags of candy melts. While working with the yellow and green, heat the blue candy melts.

Step 11

Pipe the melted candy in zig zags and swirls over the white chocolate. You may not use all of the candy in the decorating bags. Use a chopstick, skewer, or other thin tool to swirl the colors into the white chocolate.

Step 13

Refrigerate until well set, about 2 hours. White chocolate will take a little longer to set than white candy melts. Break into pieces.