Adapted from Martha Stewart
2 pounds white chocolate, chopped
12 candy canes, crushed into 1/4 inch pieces*
1/2 teaspoon peppermint extract
Melt chocolate gently in microwave, stopping and stirring every 30 seconds till smooth. Add crushed candy canes, and peppermint extract. Pour out onto silpat or parchment lined baking sheet and spread evenly. Cool, then break into bite sized pieces after firm.
*You may reserve some of the crushed candy cane pieces to sprinkle on top of bark after spreading on sheet.