Dark chocolate and white chocolate in thin layers, finished with crushed peppermint candy.

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Line the pan with parchment. Crush and measure the peppermint candy. Keep every bowl and spatula completely dry.
Set a dry heatproof bowl over barely simmering water without letting its base touch the water. Melt the dark chocolate gently, stirring until smooth. Spread it into a roughly 9-by-12-inch even rectangle on the parchment.
Let the dark layer begin to set until the surface is no longer runny but still slightly tacky. In a clean, dry bowl, gently melt the white chocolate and allow it to cool briefly until just warm and spreadable.
Spoon white chocolate over the dark layer and spread gently without pressing into the lower layer. Immediately scatter the crushed peppermint candy over the top and press only lightly.
Let the bark set completely in a cool, dry place or chill briefly. Once firm, lift the parchment and break into approximately 24 irregular pieces. Check that the two layers adhere before packaging.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 30 minutes, included in the total.

Development estimate; including staged setting time. Actual time depends on chocolate, room temperature and pan dimensions.

Serving Size: One of approximately 24 pieces, depending on how the bark is broken