Line a rimmed baking sheet with parchment paper and set aside. Melt chocolate chips in a microwave or double boiler. Pour melted chocolate onto parchment and, using a spatula, spread to about a 1/4 in. (5 mm) thickness. Sprinkle candy evenly over chocolate and refrigerate until set, about 20 min.
Meanwhile, melt white chocolate in a microwave or double boiler and then let sit at room temperature.
Drizzle white chocolate evenly over bark and refrigerate until set, about 10 min. Cut bark into pieces and store between layers of parchment paper in an airtight container, at room temperature, for up to 1 week.
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