Combine almond bark, chips and bar in a 6- quart slow cooker (we used this one).

Cook on high for 30 min to 90 min until smooth making sure to stir occasionally to keep it from burning.

Turn off heat and stir in extract.

Line a large cookie sheet or jelly roll pan with wax paper.

Crush 5 candy canes into pieces of desired size. We crushed ours into fine pieces using our BlendTec blender but you could even crush in a baggie by pounding with a rolling pin.

Stir pieces into chocolate and pour it onto your lined pan.

Evenly spread mixture and place in your refrigerator while you chop the candy cane puffs. (Note: you want the chocolate to cool a slight bit before placing the puffs in it so they don't melt.)

Remove the pan from the refrigerator and evenly push puff pieces into chocolate.

Place pan in freezer for 2 hours.

Remove from freezer and break into bite size pieces. Store in an air tight container.