1. Cover a 9" x 13" baking sheet with wax paper and set aside.
2. With a double boiler, melt the dark chocolate chips. Once they are melted, add in the crushed candy canes. (I put the candy canes in a ziplock bag and hammered then until they were little crystals.) This does do much for flavor, but it gives the chocolate a little crunch. once mixed, pour evenly on the wax paper and put in the fridge to cool for about 20 minutes.
2. While the first layer is cooling, start melting the semisweet chocolate. Once melted, add the peppermint extract.
3. Take the cooled chocolate out of the fridge and pour the semisweet layer on. Spread it evenly and add the larger chunks of candy cane on top. Pop back in the fridge for another 20 minuets, and you are done!
The amount of peppermint extract and size/amount of candy canes is really up to your discretion.
This turned out great for me. It's a nice vegan alternative to the normal white chocolate peppermint bark. I hope some of you can enjoy it as much as I did!
Source of recipe: I was playing around and came up with this