Add the milk chocolate chips to a microwave-safe bowl. Microwave on low heat in 45-second increments, stirring between each session. Continue until the chocolate is melted at a smooth & creamy consistency.

Pour the melted milk chocolate onto a cookie sheet. Use a spatula to spread evenly, about 1/8" thick - it may not reach corner to corner, that is okay.

Place the cookie sheet in the freezer. Cool for at least 30 minutes.

Meanwhile, place the unwrapped candy canes into a food processor. Pulse until the candy become the consistency of brown sugar. Set aside.

Add the white chocolate chips into a separate microwave-safe bowl. Microwave on low heat in 45-second increments, stirring between. Continue until the chocolate is melted at a smooth & creamy consistency.

Remove the milk chocolate from the freezer.

Pour the melted white chocolate onto the same cookie sheet, directly over the milk chocolate. Use a spatula to spread evenly, about 1/8" thick.

Sprinkle the entire mixture with crushed candy cane. Place in the freezer for a few hours. Once completely solid, break the bark into small bite-sized pieces.

For gifting, place into small glass containers. Finish with ribbon & Free Printable Peppermint Bark Labels!