The recipe is the same as the one I posted last year, except this time, I weighed 4 ounces of broken candy cane pieces, instead of peppermint discs.
I discovered a better method for crushing the candy: fold a large piece of wax paper several times, and place it inside a plastic zip top bag. Put the broken candy cane pieces between the layers of wax paper, and lightly tap them with a hammer. This will help to prevent candy shards from cutting the bag and dumping sweet and pepperminty dust onto your work surface.
I created a double boiler by using a glass bowl over a small glass saucepan filled with hot water. Melt 8 ounces of your favorite chocolate, while frequently stirring with a silicone spatula.
Once the chocolate has melted and is smooth, add the crushed candy canes, along with a drop or two of peppermint extract.
Stir the mixture until it is well-combined.
Spread contents of bowl onto a parchment paper-lined cookie sheet. Place it in the freezer until solid.
Break apart the candy cane bark into bite-size pieces. Store in a lidded container in the refrigerator. This size batch is typically consumed within a week by all three members of my household!