On 2 cookie sheets lined with parchment, empty half a bag of each marshmallow variety and stand on end. (If you have any that won't stand up, you can eat those or save them for Rice Krispies Treats). Set aside.

Place sanding sugars in small bowls, set aside.

In a large tall and thin bowls (2 cup measuring cup is perfect) melt chocolate almond bark, 30 seconds at a time in the microwave until fluid, stirring after each 30 seconds. Dip a 6" lollipop stick about 1/2" into melted chocolate. Push the chocolate covered end of the stick through marshmallow on tray. Repeat this until all the marshmallows on one tray have chocolate covered sticks in them.

Repeat with the white chocolate, until both trays have lollipop sticks in them. Allow to sit for 5-10 minutes to dry.

Warm melted chocolate if necessary, by placing it in the microwave for 30 seconds at a time until it is the perfect dipping consistency. Dip marshmallow in chocolate. Spin back and forth until the chocolate stop streaming off the bottom. Hold over bowl with sanding sugar and sprinkle decoration on chocolate covered marshmallows. Repeat until cookie sheet is complete. Repeat process with white chocolate. Allow to sit several hours to dry completely.

Arrange varieties on serving trays and enjoy!