Step 1

Unwrap the candy canes and place them in a zip-top bag. Crush the candy canes with a rolling pin until you have small, even pieces.

Step 2

Place 1 cup of the white chocolate chips in a heatproof bowl. Place the bowl over a pot of barely simmering water and slowly melt the chocolate.

Step 3

Remove the bowl from the pot. Stir in the remaining 1/2 cup of white chocolate chips until melted. Set the chocolate aside but keep in a warm place. Add the peppermint oil, if using, to the white chocolate and gently stir to incorporate.

Step 4

Repeat the melting procedure for the dark chocolate, only melting 1 cup of the chocolate and adding the remaining 1/2 cup after the bowl has been removed from the pot.

Step 5

Line a 9- by 13-inch casserole dish with wax paper. Spread the white chocolate over the wax paper using a spatula or a spoon to cover the bottom of the casserole dish.

Step 6

Pour the dark chocolate over the white chocolate and spread out, spooning the white chocolate over and through the dark to create a marble effect. Immediately sprinkle the candy cane pieces evenly over the chocolate. Lightly tap the pan on a table to settle the chocolate slightly and help the candy cane pieces slightly sink in.

Step 7

Let the bark sit at room temperature to set for 30 minutes to 1 hour before breaking into pieces and eating.