Preheat oven to 350° F. Spread the flour out on a baking sheet in an even layer. Toast 5-7 minutes. Remove from the oven and cool completely (see note).
In the bowl of a stand mixer, combine the butter and sugar. Using the paddle attachment, beat until light and fluffy.
Add vanilla bean paste (see note) and salt and mix to incorporate. Add flour gradually and mix until just incorporated.
Form the cookie dough into a disc between two layers of parchment. Roll the dough out to about ¼" thick. If you'd like to add sprinkles: remove the top piece of parchment and scatter sprinkles over the top of the dough. Replace top parchment and gently roll over with the rolling pin to push the sprinkles into the dough a bit.
Chill the dough for 10-15 minutes, just until the dough is easier to cut and handle.
Remove the top piece of parchment and cut out the shapes that you desire (each of my cutters were 1-2" across). You may re-roll the scraps for additional cut-outs. If dough breaks when you try to cut shapes, let it warm a bit. If dough is too soft/sticky to work with, you can chill it for a few minutes to firm it up. Place cut-outs in the refrigerator until you need them (just so they're easier to handle).
For Bark
Line a baking sheet (I used a half sheet pan) with parchment or a silpat (see note). Set aside.
Place the chopped chocolate in a heatproof bowl and microwave on 30-second intervals, stirring after each, until chocolate is smooth. Set the chocolate aside, and repeat the process for each color of candy melts you'd like to use. If candy melts are too thick after melting, you can add a few drops of vegetable oil to thin them out (add too much and it won't harden!).
**Be prepared to work quickly with the next steps so that you can finish them before the chocolate starts to set!**
Pour the melted chocolate out onto the prepared pan. Spread the chocolate out into one even layer approximately 8"x12" in size. An offset spatlua works well for this.
Working quickly, drizzle the melted candy melts over the surface of the melted chocolate. I did this with small piping bags, but a spoon will work, too. Swirl the candy melts with the chocolate with a toothpick or chopstick, if desired.
Continuing to work quickly, place the sugar cookie dough cut-outs over the top, then add sprinkles and/or other desired toppings. Allow chocolate to set (putting the bark in the refrigerator will speed this process up, but may cloud the chocolate if you leave it in there too long).
Once set, break the bark into pieces. If your pieces are approximately 2"x3" you'll get 16 pieces in all.
Once the chocolate is set completely and broke into pieces, store in an airtight container in a cool, dry place for up to three days.Enjoy!
Notes
Note on toasting flour: This step, in addition to the cookie dough being eggless, ensures that the cookie dough is safe to eat raw!Note on vanilla bean paste: I really love the punch of vanilla flavor from the vanilla bean paste in the cookie dough! If you prefer to substitute, you can use an equal measure of vanilla extract.Note on nonstick parchment or silpat: I prefer a silpat for this recipe, but nonstick parchment will work, too. Note on candy melts: I used three different colors of candy melts. The recipe says 3 ounces of candy melts, so I used 1 ounce of each color. If you prefer, you don't have to use the candy melts at all!