12ounceswhite chocolateuse the kind with cocoa butter for best flavor
1/4cupcrushed candy canes
Chop the bittersweet chocolate and microwave 10 ounces of it a 2-quart bowl in 30-second intervals, stirring between each, until fully melted. Add the remaining 2 ounces and stir until smooth, then stir in 1/4 teaspoon peppermint extract.
Line a rimmed baking sheet with parchment paper and use an offset spatula to spread the chocolate over it in an even layer. Place in the freezer for 5 minutes.
In the meantime, chop the white chocolate and microwave 10 ounces of it in a 2-quart bowl in 30-second intervals, stirring between each, until fully melted. Add the remaining 2 ounces and stir until smooth, then stir in 1/4 teaspoon peppermint extract.
Remove bittersweet chocolate layer from the freezer and spread the white chocolate over it with an offset spatula. Work quickly so the base layer doesn't mix in with the white chocolate too much; it's okay if it swirls a bit, but you don't want to mix the two layers too much. Sprinkle the crushed candy canes over the surface.
Place in the freezer until fully set, about 20-30 minutes.
Remove and cut or break into smaller pieces. Store in an airtight container in the refrigerator.
You can throw unwrapped candy canes in a zip top bag and smack them around a bit with a rolling pin or meat tenderizer to crush them, but I'm lazy. I bought a jar of precrushed candy canes to use in this recipe.