The white almond bark has just the right texture to adhere the foil-wrapped candies, and with a gentle nudge they pop right off! You can find the candy in the baking aisle at the grocery store with the chocolate chips. It's sometimes labeled 'white candy bark' or 'white candy coating'. The foil chocolates must be unwrapped before eating, of course (do I really need to say that?).
Cover a work surface with a large sheet of parchment paper.
Chop the almond bark into even pieces and place in a large microwave-safe bowl. Heat at 100% power at 30 second intervals until the candy can be stirred smooth.
Spread the candy over the parchment paper using an offset spatula. Quickly place the foil candies on the melted candy, following with the M&M candies, confetti sprinkles and gold stars. Let stand at room temperature until set, about 1 hour.
Carefully break the bark into pieces, or gently cut into a pieces with a knife. Package in cellophane bags, or give an entire batch in a Christmas tin with a tight fitting lid.