Peppermint Bark

So, it's the day after Thanksgiving, and I am still feeling full!  My brother ate around 5 pounds of food....he was his own competition.  Anyway, I love the holiday season, although it will start being very busy at work.  I'm still learning, but I think I will get the hang of it soon.  Alright, now about this recipe.  I do not remember where exactly I found this, all I know is my mom asked to make peppermint bark, and I was up for the challenge.
Turns out, it is not much of a challenge.  Making the bark is foolproof, so without further ado....here is the recipe!

Recipe:

Ingredients:

11.5 oz Dark Chocolate Chips

11 oz White Chocolate Chips

2 tablespoons Vegetable Oil (divided into two tablespoons increments)

5-6 Candy Canes, Crushed (you can smash them with a hammer. It worked better than a rolling pin, for me.)

Directions:

1. Take out a small/medium pot with a bowl/pot that fits inside of the first pot.  Make sure the bowl/pot is stable when you balance it over the pot, and does not touch the bottom of the first pot.
2. Fill the first pot with water, to just below where the bowl would touch the water.  Don't let the bottom of the bowl touch the water.
3. Dump the dark chocolate chips in the bowl, along with the two tablespoons of vegetable oil. Mix around with a spatula, until  everything is evenly coated.  Place the bowl on top of the pot, and turn the stove onto medium.
4. Mix the chips periodically with the spatula, until they are melted.
5. Meanwhile, place a sheet of foil in a 9x9 baking dish. (If you want it thinner, then you can do a larger dish.)
6. After the dark chocolate is melted, pour it in the dish.  You can tilt/shake the pan to evenly coat the bottom of the dish. and refrigerate for 30 minutes-1 hour.
7. Wash the melting dish, and dry thoroughly.
8. Melt the white chocolate using the same steps as you did with the dark.
9. After the dark chocolate has hardened, pour the white chocolate on the dark, and even it out, so it covers the dark.
10. Sprinkle the crushed candy canes on top, pressing them in the white chocolate slightly.
11. Put in the refrigerator for 30 minutes-1 hour.
12. Cut the bark into pieces, however big/small you want.
13. Enjoy!