Line two baking sheets (that will fit in your refrigerator) with wax paper.

Chop chocolates separately (if not using candy melts or wafers).

Melt the white chocolate. I use the microwave (15-second spurts mixing well between each). Or use a double boiler.

Pour the melted white chocolate into a small bowl, or more, depending on the number of colors you want to make. I only used light pink, but you can use several colors. And even use white chocolate without coloring it. 

Mix the food coloring of choice. Depending on your brand of coloring (mine was a powder), you might need more or less to get the type of hue you want. Start small, with a pinch, mix well and add more if necessary. If you want several colored chocolates, you might need to melt more white chocolate than specified in the recipe.

On the prepared baking sheet, pour the melted semisweet chocolate.

Spread it on the paper with an offset spatula, knife, or the back of a spoon. Don't make it too thick, or it will be hard to break up. Between ⅛ and ¼ inch is what you want.

Drizzle the colored chocolate of choice. Don't overdo it.

Sprinkle with chopped mini eggs, sprinkles, or other edibles you might've chosen.

You can drizzle some extra chocolate after sprinkling the candies. There's no right or way to do this; whatever you like is fine.

Refrigerate for about 20 minutes until completely hardened. The time depends on the thickness.

Separate the cold chocolate rectangle carefully from the paper.

Use a kitchen knife to cut it into pieces.