Line an 8x8 square pan with tin foil. Set aside.
Add the frosted animal crackers and cream cheese into a food processor. Run on high until things stop moving. Scrape down the sides of the bowl and move the cookie mixture around with a spatula.
Continue processing on high until the cookies and cream cheese are smooth and creamy. It may take a few times of stopping and scrapping the bowl down. Set aside.
Add the white chocolate candy melts into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring until the candy melts are completely melted.
Add half of the white chocolate into the bottom of the tin foil lined pan. Spread evenly with an offset spatula. Let harden. To speed up the process, place in the fridge for about 15 minutes or until it has set up.
Once the white chocolate is hard, dump the animal cracker mixture on it. Spread it out as evenly as possible using your hands or wax paper. I used my hands because it was easier and what I had available.
Reheat the white chocolate if needed by microwaving for 30 seconds and stirring. Pour the remaining white chocolate on top of the animal cracker mixture. Try to drizzle it all over so it's easier to coat everything.
Working quickly, add the pink candy melts into a sandwich bag. Microwave for 30 seconds and stir. Pinch the back and flip it over in the microwave. Repeat microwaving and pinching the bag until smooth.
Cut a small corner out of the sandwich bag. Drizzle the pink candy melt over top of the wet white chocolate. Give it a nice little design and fill in any holes. Tap the pan on the counter to smooth out the chocolate.
Sprinkle the nonpareils on top of the chocolate. Don't tap it again otherwise your sprinkles will sink down in. Place into the fridge to chill. This will take about 1 hour.
Cut the bark with a sharp knife. If it starts cracking, cut along the crack. Go with the flow.