To crush the candy canes, place in a heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until finely crushed. Set aside. (This can be done in a food processor if preferred).

Line a small, rimmed baking sheet with parchment paper or a nonstick baking mat.

In a double boiler, melt the dark chocolate until completely smooth, approximately 6-7 minutes. Pour the melted chocolate onto the center of the prepared baking sheet and spread with a plastic spatula until approximately ¼-inch thick.

Note: The chocolate will not cover the entire baking sheet, so start from the center and work out from there until the chocolate is distributed in an even layer).

Place the baking sheet in the freezer to set up while preparing the white chocolate layer.

Thoroughly clean the double boiler before melting the white chocolate. Once smooth, stir in the peppermint extract. You can also stir in some of the crushed candy if you wish.

Remove the baking sheet from the freezer and pour the white chocolate mixture on top of the dark chocolate layer. Carefully spread with a spatula until evenly distributed over the dark chocolate layer.

Sprinkle over the crushed candy canes then place the baking sheet in the refrigerator for at least 2 hours.

Once hardened, break peppermint bark into pieces before serving or storing. Enjoy!