Line 10 x 15-inch jelly roll pan with aluminum foil. In small saucepan, heat semi-sweet chocolate chips over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with heatproof rubber spatula. Remove pan from heat
and continue stirring until all chips are melted.
At same time in separate small saucepan, heat white creme morsels and vegetable oil over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with rubber spatula. Remove pan from heat and continue stirring
until all chips are melted.
Pour melted semi-sweet chocolate over foil in prepared baking pan. With rubber spatula, evenly spread melted chocolate to edges of baking pan.
Pour melted white creme morsels lengthwise over center of semi-sweet chocolate layer. With tip of rubber spatula, gently swirl white creme morsels into layer of semi-sweet chocolate.
Evenly sprinkle candy pieces over top of chocolate layers. Tap pan on work surface to remove any air bubbles. Refrigerate at least 45 minutes. Peel off foil, then break into large pieces. Store bark in airtight container in refrigerator up to 2 weeks.