TIP: You can score the bark before it completely sets to have clean breaks.
Two 10-ounce bags semisweet chocolate chips
One 24-ounce package white almond bark, chopped
1 tablespoon peppermint extract
1 cup crushed peppermints (about 32 peppermint candies)
In a medium stainless steel bowl or the top of a double boiler, add the semisweet chocolate chips. Nest the bowl over a pot of barely simmering water (the bowl should not touch the water) and stir the chocolate until melted (taking care not to get any water in the bowl). Set the bowl aside off the heat.
Pour the semisweet chocolate on a parchment paper-lined quarter sheet pan. Refrigerate until the chocolate sets slightly, 10 to 15 minutes.
In a second medium stainless steel bowl or the top of a double boiler, add the white almond bark. Nest the bowl over a pot of barely simmering water (the bowl should not touch the water). Take extra care with the white almond bark and stir over low heat until melted (being sure not to get any water in the bowl). Set the bowl aside off the heat.
Add the peppermint extract to the white almond bark and stir to combine.
Pour the white chocolate on top of the set semisweet chocolate, spread evenly, and sprinkle with the crushed peppermints.
Set aside until completely firm, at room temperature for at least 1 hour, in the fridge for 30 minutes, or in the freezer for 15 minutes (see Cook’s Note). Gently break the bark into pieces.