Melt chocolate chips in double boiler. Pour into bottom of small flat cookie sheet lined with wax paper. (small cookie sheet is the amount of recipe at top). (You can use the large cookie sheet and double the ingredients). Put in refrigerator or freezer until firm. In a bag crush candy canes. Or you can crush in food processor. (Save some for the top of bark when you make the white chocolate part).
Melt white chocolate in double boiler and add candy canes and your peppermint extract. Pour over chocolate chips that has become firm sitting in refrigerator do not refreeze in freezer.
Crumble extra candy canes on top of the white mixture and put back in refrigerator to harden.
Take out and break into pieces
(Store in tight container or in refrigerator).
Note: Double recipe for a larger cookie sheet. I make these and put in cookie bags to give as gifts. Or store in airtight container to keep.