What you need:
12 ounce bag of semi-sweet chocolate chips
12 ounce bag of white chocolate chips (make sure it does not contain palm kernel oil or it will not stick to the other layer of chocolate, it must be made with cocoa butter)
1/2 teaspoon peppermint extract
4 candy canes crushed to your desired size
cookie sheet (or something else to spread the chocolate on)
What to do:
Line a small baking sheet with parchment paper.
Melt the entire bag of semi-sweet chocolate chips. You can do this in the microwave but I like to do the pot in pot method* on the stove top as it results in smoother chocolate. Stir continuously if using the pot in pot method. If you use the microwave, microwave in 30 second increments, stirring after each interval, until completely melted.
Once the semi-sweet chocolate has completely melted pour it onto the parchment paper lined baking sheet and spread it out to your desired thickness.
Put the cookie sheet in the fridge for about 20 minutes, allowing the semi-sweet chocolate to cool.
Once the semi-sweet chocolate has cooled, melt the white chocolate.
Mix the peppermint extract in to the white chocolate (BEFORE pouring it on the cookie sheet) and combine.
Pour the white chocolate on top of the semi-sweet chocolate and spread it out to your desired thickness.
Sprinkle the crushed up candy cane bits all over the top of the white chocolate. Use your palms to press the candy cane into the white chocolate.
Let the peppermint bark cool to room temperature before trying to cut it. DO NOT PUT IN THE FRIDGE or the 2 layers will separate.
Cut into pieces.
*Pot in pot method is putting a metal (heat safe) bowl over top of a pot of boiling water and using the heat from the water to melt the chocolate in the bowl.