Directions:

1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.

2.Place the semisweet chocolate and 4 teaspoons of the shortening in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching (or melt in microwave proof bowl, heating in short intervals until chocolate is melted and not scorched). When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed candy canes over the chocolate layer. Refrigerate until completely hardened, about 1 hour.

3. Place the white chocolate and the remaining 4 teaspoons of shortening in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching (or melt in microwave as directed above). When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

4. Remove from pan; break into small pieces to serve. Layer between wax paper in an airtight container and store in refrigerator for up to 1 month.