Chocolate Peppermint Bark Recipe with Dark and White Chocolate

Instructions:

1. Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides. Note: The overhang acts as a handle to lift the whole sheet out later.
2. Melt the dark chocolate in a microwave safe glass bowl in 30 second intervals, stirring between sessions until smooth and glossy.
3. Stir in 1 tsp peppermint extract and spread evenly onto the parchment paper.
4. Melt the white chocolate in a microwave safe bowl using 30 second intervals until completely liquid.
5. Stir in 0.5 tsp peppermint extract.
6. Carefully pour the white chocolate over the dark chocolate layer and spread to the edges.
7. Immediately sprinkle the crushed candy canes evenly across the top, pressing them lightly into the white chocolate.
8. Transfer the pan to the refrigerator and chill for at least 2 hours until the bark is firm to the touch.