This simple candy cane bark recipe, from 1785 Inn & Restaurant, North Conway, New Hampshire, is an easy way to spread holiday cheer.
Line a 12x16-inch baking sheet with parchment paper.
Put candy canes in a plastic bag and crush them with a rolling pin or mallet.
In a bowl, combine dark chocolate with peppermint extract, and spread mixture evenly onto prepared baking sheet. Place in refrigerator to harden the candy quickly.
Once dark chocolate has hardened, spread melted white chocolate evenly over the top of the dark chocolate and quickly sprinkle crushed candy canes over the white chocolate. Refrigerate again to harden.
Break bark into pieces and store in an airtight container in a cool place.