• Use a blender or the rolling pin method to crush the candy canes. Place the unwrapped candy canes into a ziplock bag, zip it closed, cover the bag with the towel (to help contain any flying pieces) and whack the candy canes with the rolling pin. 
• Cover a 10 x 15 inch baking sheet (or any size) with parchment paper or aluminum foil. 

Microwave melting instructions:

• Place the semi-sweet chocolate chips and oil in a microwave safe bowl. Microwave on 50% power for 1 minute 30 seconds. Check the mixture and stir. Continue to microwave on 50% power at 1 minute intervals until it’s melted, be sure to stir frequently. 
• Place the white chocolate chips and oil in a microwave safe bowl. Microwave on 50% power for 1 minute 30 seconds. Check the mixture and stir. Continue to microwave on 50% power at 1 minute intervals until it’s melted, be sure to stir frequently. Once the white chocolate is melted, stir in the peppermint extract. 

Stove top melting instructions:

• Combine the semi-sweet chocolate chips and oil in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.
• In a separate pot, combine the white chocolate chips and oil over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted. Once the white chocolate is melted, stir in the peppermint extract. 

Making the bark:

• Add the melted chocolate to the lined baking sheet. You can put all of one chocolate on the pan first and swirl in the other one. Or you could put a mix of both chocolates on the pan and then go back and swirl in the rest. Swirl the chocolates using a butter knife or small metal spatula. Add the crushed candy canes pieces. 
• Refrigerate the bark for 45-60 minutes or until the chocolate no longer feels soft when you press your finger on it.
• Break the bark into smaller pieces with your hands or cut into pieces using a sharp knife. 
• Store in a container or plastic bag on the counter.