1 12oz bag of dark chocolate bits
1 12oz bag of white chocolate bits
Prepare your cookie sheet with a Silpat or line with parchment paper. In a double broiler, melt your dark chocolate first, until nice and smooth. Pour dark chocolate over the lined baking sheet and spread evenly, until you reach your desired thickness (remember, another layer of chocolate will be going on top. the chocolate also gets a bit harder to break when thick. I did about 1/8 inch). Place the baking sheet in the refrigerator until the white chocolate is ready. In the same double broiler (after rinsing), melt your white chocolate until nice and smooth; stirring occasionally. While the white chocolate melts, place the amount of candy canes you desire, into a large zip lock. With the end of a utensil or hammer, break up the candy canes until they resemble crumbs. When the white chocolate is finished, fold in half of the peppermint crumbs. Then, pour the white chocolate over the dark chocolate and spread evenly (The white chocolate may be a little harder to spread since it has peppermint pieces in it, but do your best). Take the remaining amount of peppermint bits and sprinkle over the top of the bark.
Place the baking sheet back into the refrigerator for about 20-30 minutes or until hard. Break bark up with hands into whatever size you would like.
Store in a mason jar in a cool, dry area or (best) in the refrigerator.
These work as wonderful Christmas gifts! Fill a mason jar, seal with a lid, and tie a ribbon around it! Viola!