Candy Cane Bark

Line a rimmed baking sheet with parchment paper.

Place the candy canes in a heavy duty (freezer) zip-top plastic bag. Smash them with a meat mallet or rolling pin until they are broken into 1/4-inch pieces.

Place a double boiler over simmering, not boiling, water. Add the white chocolate to the top of the double boiler and cook, stirring constantly, until the chocolate melts. Remove from the heat immediately.

Stir the chopped candy canes and peppermint oil into the melted chocolate. Immediately pour the bark mixture onto the parchment-lined baking sheet and spread it out evenly.

Place the baking sheet in the refrigerator for 30 minutes or until the bark is firm.

Break the candy cane bark into pieces. Store in an airtight container.