Preparation

1. Line a large baking sheet (13×9 inches) with parchment paper or a silicone baking mat.
2. Crush candy canes into a mix of fine powder and small pieces using a rolling pin or food processor.
3. Measure and chop the dark and white chocolate into uniform pieces.

Melting and Tempering

1. Dark Chocolate Layer:
   • Double Boiler Method: Heat water to a gentle simmer. Place chocolate in the top bowl and stir until almost melted, then remove from heat and stir until smooth.
   • Microwave Method: Heat in 30-second intervals, stirring between each, until a few small pieces remain. Stir until fully melted.
2. White Chocolate Layer: Repeat the process used for dark chocolate. Stir in peppermint extract or oil once melted.

Creating the Layers

1. Pour the melted dark chocolate onto the prepared baking sheet and spread evenly with an offset spatula to about ¼-inch thickness.
2. Let the dark chocolate set until just barely firm (around 15 minutes at room temperature).
3. Pour the melted white chocolate over the dark chocolate layer and carefully spread it to avoid mixing layers.
4. Immediately sprinkle crushed candy canes over the white chocolate layer.

Setting and Breaking

1. Allow the bark to set completely:
   • Room temperature: 1–2 hours.
   • Refrigerator: 30 minutes.
2. Once firm, lift the bark off the sheet using the parchment paper.
3. Break into irregular pieces by hand or cut into shapes with a sharp knife.