• Let’s start things off by grabbing that baking pan, and lining that bad boy with some handy-dandy parchment paper. This quick step will ensure that the final product won’t stick to the pan, and the bark will be far easier to remove because of it.
• When you’ve gone ahead and taken care of that, it’s time to start melting the chocolate.
• For this step, you’ll want to construct what folks in the business refer to as a “double boiler.”
• To make one of those, you’ll need to have a heat-safe bowl and a saucepan that you will then fill part way with water. For obvious reasons, only use a heat-safe bowl that’ll fit tightly over the opening of the saucepan - you don’t want anything that’ll float.
• You’ll know you found the right kind, when the edges of the saucepan secure the bowl, without the bottom of it touching the water.
• When you feel like you accomplished that “ideal fit,” you can heat up that water in the saucepan to a subtle simmer, then place that bowl (complete with white chocolate chips in it) over the water.
• The heat from below will effectively melt the chocolate in the bowl. Keep stirring that sucker until the end product has a silky smooth texture.
• It’s at this point in the recipe when you’ll want to add in your cannabis-infused coconut oil. After you’ve tossed that into the mix, you can pick up your ½ teaspoon of peppermint extract, and add that in there, as well. Keep that stirring device on hand, because you’ll want to expertly blend this mixture together until everything has dissolved.
• Now take that white chocolate concoction and pour roughly half of the contents into that previously prepared baking pan. To make sure that your white chocolate is covering every inch of that first half of the pan, pick it up, and gently angle it. This allows gravity to assist in distributing the white chocolate evenly.
• Boom, that’s our first layer.

Second layer

• At this point, you can pick up that pan, and place it in the fridge for a half-hour or so. You’ll want that chocolate to fully stiffen up, so don’t rush this process.
• Meanwhile, while that’s busy getting its chill on, you can continue with the rest of the recipe.
• The next step is basically a repeat of the melting process that you just did with the white chocolate chips, but this time, you’ll do it with your semi-sweet ones.
• After you remove the bowl of melted semi-sweet chocolate chips from the double boiler, you can also remove that baking pan of newly-hardened white chocolate from the fridge, as well.
• Atop that frigid layer of white chocolate, strategically pour in your melted semi-sweet chocolate.
• And do your best to make sure it is smooth and evenly distributed. You don’t want any wonky bits. This step ensures that every munch of this bark will be just as good (and as strong) as the last.
• When you feel like you’ve adequately smoothed out the contents, you can return them to their refrigerated confines. And don’t even think about taking them out for another half hour or so.
• When that time has elapsed, you can remove it from the fridge and pour in the remaining half of the white chocolate that you saved from the first step. But before you toss that baking pan back into the fridge for the third (and final) time, you’ll want to add in your candy canes.
• Which, by the way, you should’ve broken up into bite-sized pieces, via a Ziploc bag and any sort of “smashing tool” of your choosing.
• When you’ve expertly distributed all of the crushed candy cane remnants throughout this last layer, head on back to the fridge and let this sucker cool out and set for almost an hour.
• Then, finally, when it’s reached your desired consistency, you can remove it from the fridge and place it on the counter. Now, you can easily remove the entire sheet of bark from the baking pan, and break it apart into rigid little chunks to enjoy whenever you please. Whatever you don’t eat at first, be sure to keep covered and in a cool, chill place for storage.
• Other than that, the only thing left to do at this point is pat yourself on the back for a job well done.