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1
Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
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2
Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
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3
Remove from over water.
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4
Pour 2/3 cup onto rectangle on foil.
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5
Using a icing spatula, spread chocolate to fill rectangle.
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6
Sprinkle with 1/4 cup crushed peppermints.
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7
Chill until set, around 15 minutes.
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8
Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
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9
Cool to barely lukewarm.
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10
Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula.
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11
Chill for 25 minutes.
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12
Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate.
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13
Spread and sprinkle with remaining crushed mints.
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14
Chill for another 25 minutes.
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15
Carefully lift foil off of pan.
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16
Cut bark crosswise into 2 inch wide strips.
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17
Now remove foil on bottom.
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18
Cut each strip into 3 sections, and cut those crosswise.
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19
Wrap and refrigerate or serve.
