To crush candy canes:

• Option 1: place candy canes in a zip bag and seal. Wrap with a towel and place on a sturdy surface that you don’t care about. Using a meat mallet, pound throughout until pieces are broken.
• Option 2: place candy in a zip bag and use a rolling pin to break candy.

To make Peppermint Bark:

1. Line a medium baking sheet with parchment paper or wax paper. My sheet was 9″ x 13″. 
2. Using a double boiler or microwave, melt semi-sweet chocolate chips in a medium bowl. For the microwave, heat in 15-second increments until melted (stirring in between increments until smooth). Stir in peppermint extract.
3. Spread melted semi-sweet chocolate in an even layer across the parchment paper. Freeze for 2-4 minutes, until solid enough to spread on top, but not too solid, which will cause the layers to separate. 
4. Using a double boiler or microwave, melt and stir white chocolate chips until smooth in a clean medium bowl. Optionally, add coconut oil to help smooth out white chocolate, which can clump up and harden quickly.
5. Spread melted white chocolate over semi-sweet chocolate into an even layer. Top with crushed peppermint candy. Press lightly down on candy to ensure it adheres to the chocolate.
6. Refrigerate until firm, about 20 minutes.
7. Set bark out at room temperature to soften enough to easily slice, about 10-25 minutes.
8. Slice into pieces (breaking with hands can result in a melted chocolate mess.) Enjoy!

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