Break up the milk and white chocolate in to 2 separate bowls and place each bowl over a saucepan on boiling water. Allow to gently melt.
When the milk chocolate has melted, allow to cool then add the Irish Cream and stir until combined. Then pour on the parchment paper and spread evenly all over the pan. **If you add the Irish Cream whilst the chocolate is very hot, it will coagulate and the chocolate won't be runny enough to pour. So please be patient and allow it to cool to luke warm touch.
Pour the melted white chocolate all over and take a skewer or round bladed knife and gently swirl the white chocolate in and around the bark to make a swirl pattern. Push down the ingredients again if they have come loose.
Turn out on to a board and peel off the parchment paper. Then break the bark up in to pieces or use a knife to roughly cut it. Then it's ready!