1. Melt the white chocolate in a double boiler over med. heat or in a microwave, stiring every 30 seconds, until smooth. Be careful not to scorch the chocolate.
2. Place the peppermint candies in a ziplock bag and, using a rolling pin, tap the candies to break them into small pieces.
Place crushed candies into a med. strainer and shake over another bowl to sift out any too-large pieces.
3. Add the melted chocolate to the small candy pieces and stir to combine.
4. Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a tickness of about 1/4 inch.
Press the large peppermint pieces onto the top of the mixure and transfer to the refridgerator to firm.
5. When firm, break the bark into bite-size pieces in an attractive bowl or package in airtight containers.
Serve at room temp.
