2 pounds White Chocolate
1 1/2 teaspoon Peppermint Extract
1/3 cup crushed Candy Canes
Bring a small amount of water to a simmer in sauce pot. Place half of the white chocolate in a bowl that fits over the sauce pot without touching the water. Melt the white chocolate gently using this method. When the first half is melted, remove the bowl from the heat and add the remaining white chocolate, stirring to melt. Place the bowl back over the simmering water until all the white chocolate is completely melted. Stir in the peppermint extract. Pour the white chocolate into a thin layer on a baking sheet covered with plastic wrap. Sprinkle the crushed candy canes evenly over the white chocolate, pressing them gently into bark. Let cool to room temperature and then chill until ready to package. After chilling, break the bark into multiple pieces. Store in an airtight container.
Photographed by Alli Shepherd.