1. Prepare a 9 x 13-inch cookie sheet with wax or parchment paper. Set aside.

2. Place white chocolate wafers in a microwave-safe bowl or in microwavable squeeze bottle.  Heat in microwave on 50% power for 15 second intervals stirring after each, until wafers are just melted. Do not overheat.

3. Stir in lychee flavoring. Add a small amount of red powder food color to create a pastel pink shade.

4. Evenly spread the melted white chocolate onto cookie sheet.

5. Top bark with freeze-dried strawberries and dark chocolate cocoa nibs - optional.

6. Let bark harden in refrigerator for 20 minutes.

7. Break bark into pieces using a sharp knife or pizza cutter.

Makes approximately 1 1/2 lbs of bark depending on the size of each piece. Store bark in an airtight container at room temperature up to 10 days.