LINE baking sheet with waxed paper or parchment paper.
MICROWAVE SEMI SWEET CHOCOLATE morsels with 1 TBSP of vegetable or canola oil in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 45 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth and completely melted.
While chocolate is still warm, spread onto the parchment lined cookie sheet with an offset spatula.
Place pan into refridgerator for 30 minutes or more or until very well chilled and set hard.
Meanwhile, PLACE peppermint candies in heavy-duty plastic bag. Crush candies well using rolling pin or other heavy object, make sure most of the candies are crushed while leaviing just a few larger pieces for later.
In another medium size microwave safe bowl;place white chocolate and 1 tbsp oil and microwave on high for 45 seconds. Continue to microwave in 20 second intervals and stiring in between until chocolate is smooth and melted.
MIX most of the fine-powdery crushed mints into the melted white chocolate.
Spread evenly over the set chocolate.
Sprinkle reserved candy pieces; press in lightly. Let stand for about 1 hour in refridgerator or until firm. Break into pieces. Store in airtight container at room temperature.