1.  Line 9x13 baking sheet (shiny side up)

2. Heat 1 inch of water in a saucepan over low heat until steaming

3. Put all but 3/4 of the semisweet chocolate into a heatproof bowl and set over steaming water and stir until 1/3 of the chocolate is melted 

4. Take the bowl off the heat and keep water steaming and gradually stir in reserved 3/4 of chocolate into the bowl until completely melted 

5. Return bowl to the saucepan for 5-10 seconds at a time to help melt. Don't rush, takes up to 10 mins 

7. Wipe moisture and add 3/4 teaspoon of peppermint extract to chocolate and quickly pour onto the baking sheet in an even layer

8. Firmly tap the chocolate to remove any air bubbles and set aside for 10 minutes until firm

9. Meanwhile, put 1 cup of white chocolate into a heatproof bowl and repeat the melting process over the steaming water

10. Dry bottom of the bowl and add remaining 3/4 teaspoon of peppermint extract 

11. Pour over chocolate layer in an even layer and sprinkle immediately with crushed candy canes onto white chocolate

12. Set aside for an hour until firm and left bark out of pan using foil and break into pieces 

13. Store in an airtight container at room temperature for up to two weeks

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