Peppermint Bark

Instructions

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1. 1 Line a cookie sheet with a silicon baking mat or with wax paper and set aside.
2. 2 Break up the candy canes with your hands first, then transfer them to a zip-top bag. Put that zip-top bag in a second zip top bag (the first one tends to tear when you start crushing the candies). Place the bag on a cutting board and pound the candy canes with a kitchen mallet, meat tenderizer, or a hammer. You want chunky pieces for sprinkling over the chocolate, about the size of peas or slightly larger; don't crush them into too fine a powder. Transfer the crushed candy canes to a bowl.
3. 3 Place the chocolate in a heat-proof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir occasionally with a heat-proof spatula until the chocolate is completely melted. Alternatively, melt the chocolate in 30-second bursts in the microwave. Stop microwaving when you see just a few small lumps of chocolate remaining. Stir until those lumps have melted completely.
4. 4 Add the extract and stir into the chocolate.
5. 5 Pour the chocolate onto the baking sheet and spread it out as thin or as thick as you like using a spatula (an offset spatula works especially well for this.)
6. 6 Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
7. 7 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container for up to a month.