Line a baking sheet with parchment paper.

Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often, until smooth and fully melted, about 4 minutes.

Pour the melted chocolate onto the lined baking sheet and spread it into an even layer about 1/4 inch thick using an offset spatula.

Scatter the crushed freeze dried raspberries, broken pretzel pieces and sprinkles evenly over the wet chocolate.

Tap the pan gently on the counter a few times to settle the toppings into the chocolate.

Let the bark set at room temperature for 30 minutes, or in the refrigerator for 15 minutes, until it is firm and no longer glossy or soft at the edges.

Break into irregular shards by hand once fully set, rather than cutting with a knife.