On a large cookie sheet, place a nonstick baking sheet or parchment paper.
In a microwave safe bowl, pour in the milk chocolate chips. Microwave for 15 seconds, stir for 15 seconds, and repeat.
Microwave in bursts of 15 seconds (stirring in between each burst) until the chocolate is completely melted and smooth.
Pour the melted chocolate evenly over half of the baking sheet and spread until smooth with a spatula.
Place in the fridge for at least 15 minutes or until hardened.
Meanwhile, combine the brownie mix (discard or save the fudge package for something else) and butter. Beat together with hand mixers until a thick dough forms. If the dough is too crumbly, add a bit more butter.
Knead the brownie batter "dough" with your hands and then flatten into even discs of batter. Press those discs of batter together on top of the hardened chocolate and mash together with your hands until an even layer of brownie batter is formed.
Place in the fridge while preparing the white chocolate.
Use very high quality white chocolate chips (or a white chocolate baking bar that you have coarsely chopped) for best results.
Place 1 and 1/4 cup white chocolate in a microwave safe bowl. Microwave for 15 seconds, stir for 15 seconds, and repeat.
Microwave in bursts of 15 seconds (stirring in between each burst) until the chocolate is completely melted and smooth. Pour over the brownie batter layer and smooth with a spatula.
Press large and small candy eyes all over the white chocolate in random places.
Allow the white chocolate to harden in the fridge.
Melt the remaining 3/4 cup white chocolate in a microwave safe bowl in bursts of 15 seconds stirring in between each burst.
Pour this melted white chocolate into a small plastic bag. Cut off the tip of the bag with scissors and "pipe" the melted chocolate over the bark to create a mummy appearance. Pipe over the tops of the eyes to make the eyes look like they are peeking out.
Allow the bark to completely harden. Using a large and very sharp knife, cut the bark into pieces. Then carefully peel the bark pieces off of the baking sheet or parchment.
Store in an airtight container in the fridge.