- 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.
Variations: Omit peppermint extract and combine with chopped pistachios, caramel chips, butterscotch pieces, peanut butter chips, or chocolate chips.