(Makes 3 dozen small pieces)
About 6 candy canes
1 package (12 oz) white chocolate chips
1 tsp peppermint extract
Place candy canes in a sealable plastic bag and hammer into small chunks (about 1/8 inch.) This should yield about 1/2 cup. Separate 1/3 cup of the candy cane pieces.
Line a small cookie sheet (about 13” x 9” in size) with parchment paper, so that the paper completely covers the bottom of the pan and hangs over the sides.
Combine the peppermint extract and the white chocolate in a bowl and microwave for 30 seconds. Stir thoroughly, then microwave for 25 seconds. Stir thoroughly again. The chocolate is ready when it is smooth, so it may need a few more seconds, but be careful not to over-microwave. White chocolate “clumps” quickly so as soon as chocolate is smooth, stir in 1/3 cup of the candy cane pieces and pour the mixture onto the prepared baking sheet. With a rubber spatula, spread quickly until it’s even and about ¼ inch thick. It will cover about ¾ of a 9” x 13” cookie sheet. Sprinkle the remaining candy cane pieces on top.
Refrigerate bark for at least one hour, or overnight. Break into pieces. Prepare for gifting or store in a covered container in the refrigerator for up to five days.