Peppermint Bark

Place candy canes inside a ziploc plastic bag, zip, and place bag on a cutting board. Use a rolling pin or pan to crush candy canes. Set aside.

To make peppermint bark: In a medium microwavable bowl, add white candy melts or white chocolate and 1½ teaspoons of vegetable oil. Melt in the microwave at 50% power in 30-second intervals, stirring well after each 30 seconds. This whole process will take about 1½ to 2 minutes. When fully melted, add 1/4 teaspoon peppermint extract (optional) and stir well!

IF USING THE MOLDS: Distribute one-third of the crushed candy canes into the 12 snowflake molds. Using a small cookie scooper or a spoon, distribute the melted white candy melts or white chocolate into each of the 12 snowflake mold cavities. Shake the molds a bit to distribute melted candy melts or chocolate uniformly over the bottom of the molds. Sprinkle one-third of the crushed candy canes into the molds. Place in the refrigerator and let set for about 30 minutes.

Repeat process with red candy melts or semisweet chocolate. Sprinkle the remaining one third of the crushed candy canes over the red melted candy melts or semisweet chocolate.

After chilled and fully hardened, remove peppermint snowflake bark from molds. Store in a clean airtight container in the fridge or at room temperature.

Alternatively, IF USING A BAKING SHEET: Line a large baking sheet with parchment paper. Sprinkle one-third of the crushed candy canes onto the lined baking sheet, and then pour melted white candy melts or white chocolate onto paper and gently spread, being sure to not allow it to go over the edges. Top with one-third of the crushed candy canes, and let set in the fridge for about 30 minutes or until set. Pour melted red candy melts or semisweet chocolate on top of the set white layer, sprinkle the remaining one-third of the crushed candy canes, and chill for 30 minutes. Break into chunks to gift, or store peppermint snowflake bark.