Step 1

If needed, crush the peppermint candies or candy canes. To crush, place the unwrapped candies in a zip-lock or similar plastic bag (preferably the thicker freezer bags), and crush with a rolling pin, big spoon, or meat mallet.

Step 2

Stir together the chocolate chips, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vegetable oil in a large microwave safe bowl. Microwave the chocolate chips on High in increments of about 20 seconds, stirring well in between microwave sessions. Keep melting and stirring (make sure to stir well in-between microwave sessions) until all the chocolate chips are melted and smooth. Don’t overheat the chocolate.

Step 3

Line a baking sheet with parchment paper or wax paper. Tip: to keep the paper from moving on the baking sheet, dot a bit of the melted chocolate in each corner of the baking sheet to secure the paper.

Step 4

Pour and then spread the melted chocolate evenly over the parchment paper (it should make a 9x12 inch rectangle-depending on how thick you prefer the chocolate layer to be). Chill the chocolate layer in the fridge for about 10 minutes, or until the chocolate is almost set. Don't let it set completely or else the next layer will likely separate.

Step 5

Stir together the white chocolate, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vegetable oil in a large microwave safe bowl. Repeat the same melting procedure as above for the white chocolate (Microwave the white chocolate chips on High in increments of about 20 seconds, stirring well in between microwave sessions. Keep stirring until melted and smooth. Don’t overheat. - white chocolate will usually be thicker than the regular chocolate, so make sure you stir well to smooth and melt the white chocolate vs trying to just microwave it to melt it).

Step 6

When white chocolate is melted, pour and gently spread it over the chocolate mixture (work fairly quickly - especially if the room is cool - as the white chocolate will usually set quicker than regular chocolate - if it sets before you have spread it all the way, you can use a hair dryer to gently warm the top to help soften the white chocolate (try not to heat the regular chocolate or else they will smear together as you spread) and then finish spreading the white chocolate). Immediately sprinkle the crushed candy canes on top. Gently press the peppermint candy into the white chocolate.

Step 7

Return the pan to the fridge and chill for about 1 hour, or until the bark is completely solid.

Step 8

Gently loosen the peppermint bark from the parchment and allow the bark to soften to room temperature for at least 30 minutes (especially if the bark has been in the fridge for more than a few hours). Break or cut the bark into large pieces. Allowing the bark to come to room temperature before breaking ensures that the layers to bond together better so that when you break the bark, the two layers don’t separate.enjoy!