• Line a large baking sheet with parchment paper. Lightly oil the paper with coconut oil. Set it aside.
• Meanwhile, break the dark chocolate into small pieces and place the pieces of chocolate in a microwave-safe glass bowl.
• Place the glass bowl in the center of the microwave and microwave by 30-second bursts, stirring between each, repeating this until the dark chocolate is fully melted and shiny.
• Stir in 1/4 teaspoon peppermint extract.
• Spread the peppermint-flavored dark chocolate mixture onto the prepared baking sheet, thickness is up to your liking. The thicker, the longer the bark takes to set. Mine is about 8-inch x 11-inch wide (21 cm x 29 cm).
• Refrigerate for 20-30 minutes until the layer is hard.
• Place the white chocolate chips into a microwave-safe bowl and microwave by 30-second bursts, stirring between, until fully melted - as you did before with the dark chocolate.
• When the white chocolate is fully melted, remove the dark chocolate bark from the fridge and spread the melted white chocolate mixture on top. Work quickly to prevent the white chocolate from melting the dark chocolate, which would blend them.
• Sprinkle the crushed candy cane pieces on top.
• Refrigerate again for 20-30 minutes until the bark is hard and set.
• Break the bark into pieces by hand or with a sharp knife by placing it onto a chopping board.

Storage

• Store in a sealed container at room temperature for up to 4 weeks or in the fridge for up to 1 week.