Line a baking sheet with aluminum foil and set aside
In a large microwave bowl, melt milk chocolate stiring every 1 minute until melted. Do not over cook.
Spread milk chocolate with a spatula in the foil covered pan, the chocolate should be about 1/8" thick. Place in refrigerator to harden, about 10 minutes.
In a food processor, Pulse peppermint candy until it is in fine pieces. If you prefer, you can put them in a zip lock bag and crush with a rolling pin. Make sure you don't over crush it into a fine powder. Pieces should be very small.
Remove milk chocolate from refrigerator and then melt white almond bark in the same manner as you did the other chocolate.
When white bark is melted, stir in crushed peppermints. Spread on top of dark chocolate, and return to refrigerator for 5 to 10 mintues until hard.
Break into irregular pieces and store in an air tight container