Line a 9x13-inch baking dish or a small baking sheet with parchment paper. Set aside. Crush your candy canes or peppermint candies in a zip-top bag using a rolling pin or heavy object, leaving some small and larger pieces for texture.
In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 20-30 second increments, stirring after each round, until smooth and fully melted. Alternatively, use a double boiler. Stir in **1/4 tsp** of peppermint extract until fully incorporated.
Pour the melted dark chocolate onto the prepared parchment paper and spread it evenly with an offset spatula to about 1/4-inch thickness. Place the pan in the refrigerator for about 15 minutes, or until the chocolate is set but not fully hardened.
In a clean microwave-safe bowl, melt the white chocolate in 20-30 second increments, stirring frequently, until smooth. Be careful not to overheat, as white chocolate can scorch easily. Stir in the remaining **1/4 tsp** peppermint extract.
Remove the tray with the set dark chocolate from the fridge. Carefully pour the melted white chocolate over the dark chocolate layer and spread it evenly with an offset spatula. Work quickly to ensure the white chocolate stays smooth and doesn't melt the layer underneath.
While the white chocolate is still wet, sprinkle the crushed peppermint candies evenly over the top, gently pressing them into the chocolate with your hands.
Place the tray in the refrigerator for about 30 minutes, or until the bark is completely set and hardened.
Once the bark is firm, remove it from the fridge and lift it out of the tray using the parchment paper. Break it into irregular pieces using your hands or a sharp knife.
