Line a 15x10x1″ baking pan with parchment.
Place candy canes in a Ziploc bag and crush; a meat mallet works well. Aim for tiny pieces and as little “dust” as possible. Set aside. Separate Oreo cookies and chop into small pieces, nothing over about 1/2″.
Either in the microwave or in the top of a double boiler or a metal bowl over hot water, melt dark chocolate:
For both methods, to keep the chocolate shiny, melt only until most of the chocolate is melted, remove from the microwave or remove the bowl from the double boiler and stir until it is all melted, smooth and shiny.
Stir in the oil or extract and cookies into the chocolate. Immediately spread on the parchment-lined sheet tray. Sprinkle with crushed candy canes. Melt the white chocolate and shortening in the microwave in the same manner as the chocolate chips. Place in a Ziploc, trim off the corner. Squeeze randomly all over the bark. Refrigerate until set, about 1 hour then break into pieces.
Note: If the bark hardens too quickly, you may have trouble getting candy canes to stick; If that happens, pop the sheet pan with the chocolate oreo mixture into a warm oven for a minute before chocolate before adding toppings.
Keywords: Candy, Candy Canes, Chocolate, Chocolate Chips, Desserts, Oreos