1. Line the bottom of a baking pan with parchment paper (the bigger the pan, the thinner the bark)
2. Use the microwave to melt the white chocolate in a glass measuring cup, or other microwave safe dish, with ½ teaspoon of oil in 20-second intervals, stirring vigorously between sessions.
3. Once fully melted, stir in ½ teaspoon of the peppermint extract.
4. Repeat steps 2 & 3 with the dark chocolate.
5. Once all chocolate is melted and pepperminted, start pouring the it into the lined backing pan in different layers, we recommend starting with the dark chocolate and ending with the white chocolate.
6. Once your chocolates are nicely layered, sprinkle the crushed candy cane on top of it, and then place it in the fridge for 1 to 2 hours.
7. Once your peppermint bark is set, remove it from the baking pan, separate it from the parchment paper, place it on a cutting board, and then lightly hammer it with a rolling pin, meat mallet, or clean hammer.
8. Once your bark is broken up into edible pieces, place them on a serving tray, and enjoy!
