1 pkg vanilla almond bark
12 candy canes, regular size (not the small canes)
¼ teaspoon peppermint extract
Blend the candy canes in a food processor until desired texture is achieved. We prefer to blend them until all large pieces are crushed, and the mixture is just a little grainier than sugar.
Melt the almond bark in a sauce pan over medium-low heat, until all lumps are gone. Remove from heat and stir in the crushed candy canes and peppermint extract until thoroughly mixed.
Line a baking sheet with waxed paper and pour the bark mixture onto the sheet, smoothing out to reach all edges. Once all the bark has been transferred, lift the sheet up with both hands and gently bang it down on the counter a few times to smooth out the mixture. Place in a refrigerator or cold place and allow to set until completely hard, at least one hour.
When bark is hardened, peel from waxed paper and break into pieces (like toffee or peanut brittle). Store in an airtight container until gone.