Recipe Station

1. You will definitely want to line the pan with a smooth, flat layer of aluminum or parchment paper. If you don't, your bark won't look right and might not even set correctly.
   
2. You will need to melt the chocolate. Some people know how to melt it through a double boiler. But, if you don't know how (or, if it is more convenient), you can use the microwave. Melt 1/2 teaspoon of oil per 6 ounces of white chocolate.Melt it for 15 seconds at a time, mixing it quickly to ensure the heat evens throughout the bowl. Chocolate can “explode” or burn otherwise. Use a rubber spatula.
3. Stir peppermint extract into melted chocolate. Pour the chocolate onto the pan. Make a thin, even layer.
4. Place the baking pan in the fridge or freezer for 15-20 minutes to allow it to set hard. Don't allow it to completely set, because the bark will be fragile.
5. Repeat these steps, alternating semi-sweet chocolate with white chocolate.
6. The last layer uses actual candy canes, as opposed to peppermint extract. Sprinkle with crushed candy canes.
7. Refrigerate the bark until completely hardened, removing from the pan, peeling the foil or parchment.

Storing the bark in the fridge after use will keep it hard and “cool.” It will also last up to 3 weeks. Some people like to break the bark and serve pieces, but the OCD of us like to cut them into even sections. While this snack is great during the holidays, there are people that like to keep it around all year. It's a candy that you can't find in the store during summer months. So, learn this recipe and feed those summertime cravings without a flinch!