How to Make It
Line a large baking sheet with parchment.
In a large heatproof bowl set over a medium pot of just-simmering water, melt milk and semisweet chocolate, stirring occasionally. Remove bowl from pot and allow to cool for 15 minutes.
Pour chocolate onto baking sheet and spread into rectangle measuring 10 by 12 inches, about 1/4 inch thick. Arrange candy on top of chocolate, pressing down slightly.
Refrigerate bark until just set, about 1 hour. With a sharp knife, cut into pieces. Chill in refrigerator until ready to serve.