Peppermint Bark

0 Line a 9x13 inch pan with parchment paper; melt your dark chocolate and add half of your mint extract if desired. Pour over prepared baking sheet and spread into an even layer with an offset spatula. Pop in the freezer for 20 minutes
1 Melt your white chocolate and add remaining mint extract; pour over your semisweet chocolate, this time don’t use your spatula, or use it carefully -just on top- so dark and white chocolate don’t mix. I like to tap the pan against the counter a few times so the chocolate spreads evenly; add crushed candy canes immediately and freeze for another 20 minutes or until set
2 Break it into pieces and store in an airtight container at room temperature for up to 2 weeks