- 12 ounces high-quality dark chocolate, coarsely chopped
- 1/2 teaspoon peppermint extract
- 5 candy canes, coarsely crushed
- Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
- Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
- Freeze until hardened, about 5 minutes. Break into pieces and serve.
- Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.