Steps
1. Place the semisweet chocolate chips in a medium bowl and microwave for 30 seconds until melted and smooth.
2. Spread the chocolate into a 9x13 pan rectangle on a piece of parchment paper.
3. Place the chocolate in the refrigerator for about 15 minutes, (should set up.)
4. Place the white chocolate chips in a medium bowl for 30 second increments until melted.
5. Add the peppermint extract and stir until smooth.
6. Spread the white chocolate over the semisweet chocolate layer
7. Top with the crushed candy canes.
8 Let harden in the refrigerator for about 30 minutes.
9. Remove from the refrigerator and let the bark sit at room temperature for about 10-15 minutes.
10. Cut or break into bite sized pieces. Serve on a festive plate, a fun holiday container, or EAT!