Combine melted almond bark and half of the crushed peppermints together in a medium bowl. Pour the mixture into the Reynolds parchment lined bakeware (12x8 sheet cake pan) and spread it out evenly inside. Sprinkle evenly the rest of the crushed peppermints and then add the intact peppermints in rows of heart shapes by putting them together in a heart shape. You can harden the bark faster by placing in the refrigerator for 10 minutes. Enjoy!