White Chocolate Cloud Bark

I had trouble putting labels on this one. White chocolate is technically not chocolate, right?  I went ahead and put it as "chocolate" anyway.  This is my fourth attempt at bark and I didn't expect much with this one after my dark chocolate debacle where the next morning there was unsightly discoloration (although still tasty, my mom and I polished off a few pieces while watching the movie Julie and Julia). 

I must say the white chocolate didn't get as smooth and creamy as the others.  When it came to spreading it on the parchment paper I had to ditch the spatula and press it down with my hands.  Is there anyone familiar with white chocolate out there who can tell me what I did wrong?  Maybe it was because I didn't melt it enough. I was so afraid to overheat it.  I figure all that matters is it tastes good and it was fairly photogenic. 

White Chocolate Cloud Bark
Ingredients

1 bag white chocolate morsels
1 tsp canola oil
Handful of marshmallows
8 candy canes crushed up
1/2 package of Andes Mints, sliced

Directions

1. In a heat safe glass bowl over a pot of simmering water add the oil and chocolate.  Stir constantly until it melts evenly.  (Or in my case until just before you are scared to get it too hot) 

2. Remove from heat and stir in the marshmallows and most of the crushed candy canes.

3. Spread it on a pan covered in parchment paper and then top with some additional marshmallows, crushed candy canes and the Andes mints.

4. Let it cool and cut into pieces.  I liked mine square but you can cut it any which way.