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Line a baking sheet with foil. Melt 12 oz of the chocoalte in top of double boiler over hot, not boiling, water. The water should not touch the pan or bowl containing the chocolate. Clip a candy thermometer to the double boiler. Stir frequently until chocolate is just melted and does not exceed 110 degrees. Remove pan from heat and add remaining 8 oz chocolate, stirring until smooth. The temperature should be between 86-88 degrees. If chocoalte is too hot, continue to stir until it cools to that temperature. If too cold, place over hot water again 1-2 minutes, stirring constantly, until it warms to that temperature. Reserve 2-3 T of the crushed candies. Fold remaining bits into melted chocolate. Pour mixture into prepared pan and spread into an even layer. Sprinkle with reserved candies. refrigerate 10 minutes, or allow bark to firm up at room temperature. Cut or break into pieces. Store in airtight container, up to 3 weeks. Makes 1 1/2 lbs.
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