Directions:

1. Line a 13 x 9 inch baking sheet with wax paper. Use cooking spray to help adhere the wax paper to the pan.
2. In a microwave-safe bowl, heat up the chocolate chips and shortening in 30 second increments for 3-4 minutes. Stir after each 30 seconds, until the chocolate is melted, smooth and free of lumps.
3. Pour half the melted chocolate onto the baking pan, spreading it out in an even layer. Cover the chocolate layer with the wafer cookies. Press down on each cookie; make sure each is half submerged in the chocolate. Place the bark in the refrigerator for 10 minutes until the chocolate has hardened and set.
4. In a medium sized mixing bowl, cream together the sweetened condensed milk, peppermint extract and 1 cup of icing sugar using a hand mixer. Continue to cream and add the rest of the icing sugar 1 cup at a time until it has all been mixed in. Add the candy canes and mix them into the peppermint layer. 3-4 minutes.
5. Scoop and distribute the icing on top the chocolate layer. Gently spread the peppermint icing across the chocolate wafers in an even layer. Freeze the bark for 15 minutes to harden the icing layer.
6. Reheat the remaining chocolate in the microwave until melted and smooth again. Pour the chocolate on top of the bark, covering the peppermint layer. Spread it out using a knife or spatula. Add some sprinkles and place the bark back in the fridge for 10 minutes or until the chocolate has hardened.
7. Either break or cut the bark into smaller pieces before storing in a container in the fridge/freezer until ready to serve.