Candy Cane Bark
24 oz (680g) semi sweet chocolate chips (2 bags)
4 oz (116g) parowax (1 block)
10 oz (288g) crushed candy canes (24 normal sized canes), divided
1 tablespoon peppermint extract
Melt chocolate chips and parowax in a double boiler. Line 2 baking sheets with parchment or wax paper. Mix about three quarters of the candy canes and peppermint extract into the chocolate. Spread half of the mixture on each of the baking sheets. Sprinkle the remaining candy canes on the top of the chocolate. Allow to cool completely (you can put it in the fridge.) Once completely hardened and cooled, break into pieces and package for gift giving!
