3 candy canes (1/4 cup/50 mL coarsely crushed)1/2 pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts1/2 pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts1 tsp (5 mL) peppermint extract
- Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
- Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1 1/2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
- Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing 1/2 in. (1 cm) between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes.
- Refrigerate at least 15 minutes or until bark is set. Lift parchment and bark from pan. Break into pieces