- Place chocolate bark in a microwave-safe container. Microwave on high for 1 minute 30 seconds, then remove and stir. Continue to cook and stir in 30-second increments, until the chocolate is melted and smooth.
- Combine 1 cup candy cane chunks and peppermint extract with chocolate. Pour mixture onto a cookie sheet lined with a Silpat or parchment paper.
- Garnish with remaining candy cane pieces. Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into shards.
Omit peppermint extract and combine with chopped pistachios, caramel chips, butterscotch pieces, peanut butter chips, or chocolate chips.