Line a large baking sheet with wax paper. I use a 12x18 sized pan.
Melt the chocolate almond bark per directions on package. Once melted and smooth, spread the chocolate almond bark evenly over the wax paper being careful not to go over the edge of the paper. You don't want the bark to be so thin is shatters once it's cooled.
Pop the baking sheet in the freezer for 5-10 minutes to set the chocolate bark.
Next, repeat step two with the white almond bark.
Add the candy to a large zip-top baggie and use a mallet or a rolling pin to crush the candy. You don't want large chunks but you don't want powder either.
You can add the peppermint pieces two ways, add them to the melted white almond bark in the bowl, stir it up and then spread onto the chocolate bark. OR you can spread the white almond bark over the chocolate, and before it sets, sprinkle the peppermint pieces on the white almond bark.
Last, place the cookie sheet in the freezer for about 10-15 minutes.
Remove from freezer, break apart into pieces. Store in an airtight container.