1/3cupcrushed candy canes(about 6-8 small candy canes)
How to Melt the Chocolate:
in separate medium sized glass bowls or glass measuring cups, heat the chocolate chips for 1 minute and stir.
Continue heating for 15 seconds at a time, stirring after each heating.
Stop heating just before all the chocolate is melted, and stir it until it's completely melted.
How to Crush the Candy Canes:
I usually use the smaller candy canes, as they're easier to crush into smaller pieces. It's easiest to place the candy canes in a Ziploc bag, and seal it without air.
Then crush the candy canes using a rolling pin. Just roll over the canes, or slap the candy canes with the rolling pin like you would a gavel on a desktop.
How to Layer Candy Cane Bark:
Line a cookie sheet with parchment paper (that overlaps the cookie sheet by a couple inches) before getting started.
Mix the melted milk chocolate with 1/2 teaspoon of the peppermint extract.
Then spread the peppermint chocolate layer into the parchment paper lined cookie sheet. Allow this chocolate layer to set for 10-15 minutes in the fridge or freezer.
Mix 1/2 teaspoon peppermint extract into the melted white chocolate.
Then spread the white chocolate onto the set chocolate layer.
Immediately sprinkle the crushed candy canes all over the top of the white chocolate.
Then allow the bark to set in the fridge or freezer for another 15-20 minutes.
How to Break Candy Bark Up:
Allow the candy to come back to room temperature.
Lift the parchment paper out of the pan, and loosen it from the candy. It should peel right off.
Then just break the bark off by hand, or you can cut it with a knife. It'll be all different shapes and sizes, so no need to worry if corners break off or what have you. Just have fun with it and enjoy this delectable Christmas candy together.
While candy bark can sit out at room temp, it won't last as long. I recommend storing it in an airtight container or Christmas tin in the fridge. It should keep for a good 2 weeks or more.