Line a rimmed baking sheet with foil.
Next, pour out the bag of white candy melts into a microwaveable safe dish.
Heat in 30-second increments, stirring every second until melted. This should take more than 3-4 minutes. Add in the peppermint extract and stir. Allow the chocolate to cool a few minutes prior to making the bark.
Evenly pour the melted white chocolate out onto the baking sheet. Use the back of the spoon to evenly spread the chocolate out – about 1/8-1/4” thick.
Sprinkle the Andes Peppermint Baking Bits on top (see photo).
Place the baking sheet in the fridge to set for 10-15 minutes.
That's it! Remove from the fridge, break into smaller pieces and stack them in the mason jar and add a personal touch with some cute holiday ribbon and a handwritten gift tag.