1. Begin by lining an 8×8 inch pan with parchment paper, ensuring smooth removal of the bark later. Use binder clips to keep the paper in place if needed.
2. Melt the dark or semi-sweet chocolate using a double boiler or microwave, stirring gently to avoid overheating.
3. Mix the melted chocolate with peppermint extract and a small amount of oil to ensure a glossy texture and well-blended flavors.
4. Spread the melted dark chocolate evenly onto the prepared pan and chill it in the refrigerator or freezer until it sets firmly.
5. Once the dark chocolate layer is set, melt the white chocolate gently using the same double boiler or microwave method.
6. Stir peppermint extract and a small amount of oil into the melted white chocolate, ensuring a smooth mixture.
7. Pour the melted white chocolate layer evenly over the hardened dark chocolate, smoothing it out with a spatula.
8. Immediately sprinkle crushed candy canes evenly over the white chocolate layer before it hardens.
9. Allow the completed peppermint bark to chill in the refrigerator for 30-60 minutes or until it firms up completely.
10. Once chilled and fully set, score the bark with a sharp knife to create cleaner cuts, then break it into pieces as desired.
11. Store the broken peppermint bark in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks.
12. Optionally, package the bark in decorative tins or wrap it festively for gift-giving during the holiday season.