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Originally shared on the web 12/11/2012

8-oz. pkg. semi-sweet baking chocolate squares, chopped
6-oz. pkg. white baking chocolate squares, chopped
Optional: 1/2 t. peppermint extract
1/2 c. peppermint candy canes, crushed

Place chocolates in 2 separate microwave-safe bowls. Working with one bowl at a time, microwave on high setting for one minute; stir until smooth. Microwave an additional 10 to 15 seconds, if needed. Pour semi-sweet chocolate onto a wax paper-lined baking sheet; set aside. Stir extract into white chocolate, if using. Slowly pour white chocolate over semi-sweet chocolate on baking sheet. Swirl chocolates together with a knife; sprinkle with crushed candy. Chill until firm, about one hour. Use wax paper to lift bark from baking sheet; break into pieces. Store tightly covered at room temperature. Makes about one pound.