Step 1

Place a sheet of parchment or wax paper on a large cookie sheet.

Step 2

Place the dark chocolate in a microwave-safe bowl and microwave for 30 seconds, then stir. Continue in 30-second increments just until most of the chocolate is melted (stir each time), then continue stirring until it's melted and smooth.

Step 3

Pour the chocolate onto the cookie sheet, then spread it into approximately an 11x14 rectangle using a spatula or the back of a large spoon. Set it in the refrigerator while you melt the white chocolate.

Step 4

Follow the same process with the white chocolate as you did for the dark. Once it's melted, stir in the peppermint extract.

Step 5

Remove the dark chocolate from the refrigerator. Pour the white chocolate over the dark, spreading it out to cover the dark chocolate completely. Immediately sprinkle with the crushed candy canes or peppermint candies.

Step 6

Allow the peppermint bark to harden/cool completely at room temperature for a couple of hours, or place it in the refrigerator to speed things up.

Step 7

Remove the bark from the parchment paper and break it into pieces. (I like to use the paper as a barrier between the bark and my hands so none of the chocolate melts, but bare hands will work just fine, too.)