8 ounces semi-sweet baking chocolate squares, chopped
6 ounces white baking chocolate squares, chopped
Optional: 1/2 teaspoon peppermint extract
1/2 cup 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.