Line a 11-by-17-inch baking sheet with parchment paper and set aside.

Unwrap the candy canes and place them in a plastic freezer bag. With a rolling pin or meat tenderizer, pound the candy canes into very small pieces. You may want to double bag the candy canes as they tend to break through the bag.

Place the chocolate in a microwave safe bowl and heat on high for 1 minute and 30 seconds. Stir. If the white chocolate isn't melted, heat for an additional 30-45 seconds until melted. Depending on your microwave, it may take two or three more attempts to melt the chocolate. (Alternately, if you don't have a microwave you can melt the chocolate in a double boiler.)

Stir 2/3 of the crushed candy canes and all the peppermint oil into the melted chocolate. Pour the mixture onto the prepared baking sheet; spread in a thin, even layer (about 1/4-inch thick). Top with the remaining crushed candy canes from the freezer bag and gently press into the top layer of the bark.

Chill in the refrigerator until firm, 20-30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 10 days.

Recipe adapted from Martha Stewart.