Peppermint Bark

Line baking sheet with waxed paper. Microwave dark chocolate chips in a microwave-safe bowl on medium-high (70 percent) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Add peppermint extract into the melted chocolate and stir in completely, reheat if necessary. Spread chocolate in a layer on the baking sheet, shake pan to release air bubbles and create a smooth surface. Let cool completely, for at least an hour, or until the dark chocolate turns from glassy to dull in sheen.

Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. Separate the large chunks from the candy cane dust into two bowls.

Microwave white chocolate chips in a microwave-safe bowl on medium-high (70 percent) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. When melted, mix in the candy cane dust and then pour the mixture onto the dark chocolate layer and smooth with a spatula. White chocolate cools fast, so shake pan to create a smooth surface and quickly press in the larger candy cane bits. Use another sheet pan to press firmly over the chocolate to solidify the candy canes into the white chocolate.

Let stand for about 2 hours or until firm. Break into pieces. Store in airtight container at room temperature.