Peppermint Bark Recipe

Incredibly simple white chocolate and semisweet chocolate layered bark flavored with peppermint and topped with crushed candy canes. Review recipe Notes before starting.
Ingredients
12 ounces 339g white chocolate coarsely chopped and divided
6 ounces 170g semisweet or bittersweet chocolate coarsely chopped
1 and 12 teaspoons vegetable oil or coconut oil divided
12 teaspoon peppermint extract divided
23 regularsize candy canes 2436g total crushed
Instructions
Line the bottom and sides of a 8inch or 9inch square baking pan with parchment paper or aluminum foil smoothing out any wrinkles. Or use a lined baking sheet. Set aside.
Bottom layer There are a few ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The microwave is a little more convenient for most so my directions are for a microwave. If using a double boiler follow this recipe but melt the chocolate layers in your double boiler over simmering water. Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 12 teaspoon of oil. Melt in 20second increments stirring vigorously with a silicone spatula or spoon after each increment until completely melted and smooth. White chocolate and chocolate overheat easily so its important to do this in increments. Once melted stir in 14 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan and with an offset spatula or spoon spread into a thin smooth layer. If using a baking sheet make it as thin as youd like I usually spread it out to about 812 inches. Place the baking pan in the refrigerator for 1015 minutes or until almost completely set. If it sets completely the bark layers could separate.
Middle layer Place semisweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 12 teaspoon of oil. Repeat