Line a 9x13 inch baking dish with parchment paper, ensuring it covers the entire base and sides to prevent sticking.

In a heavy-bottomed saucepan, combine granulated sugar, water, honey, and corn syrup. Stir gently with a wooden spoon to dissolve the sugar completely before turning on the heat.

Place the pot over medium-high heat and cook the mixture without stirring, using a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage).

Once the mixture reaches the desired temperature, quickly remove it from heat and stir in the baking soda vigorously; it will foam up dramatically. Pour the foamy mixture into the prepared baking dish.

After cooling for an hour, lift the candy from the dish and break it into pieces or cut it into desired shapes.

In a microwave-safe bowl, add your choice of chocolate almond bark or melts. Heat in the microwave in 30-second intervals until completely smooth and melted.

Dip each piece of the honeycomb candy into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing on parchment paper.

If desired, sprinkle with colorful sprinkles before the chocolate sets. Let the chocolate firm up completely before serving or storing.