Line a baking sheet with parchment paper. (For this step you can also use a silicone mat.) Set aside.
In a saucepan over low-medium heat melt the chocolate bar and peppermint extract. Stirring constantly so it does not pool in the bottom. You can also melt it in intervals in the microwave.
Once melted pour the chocolate into the prepared baking sheet and freeze for 15 minutes.
Repeat with the white chocolate, but once the white chocolate is melted, mix in ½ cup crush candy canes.
Pour it on top of the chocolate layer and sprinkle the remaining ¼ cup of crushed candy canes.
Place in the freezer for another 15 minutes.
Remove from the freezer and break into bite-sized pieces.
Serve and enjoy!
Notes
For this recipe, you can substitute the milk chocolate for your favorite such as semisweet chocolate or dark chocolate.
If you use peppermint oil, you might need to reduce the amount as it tends to be stronger than extract.
When you crushed the peppermint sticks you can crush them as small or as big as you want. I would not recommend crushing to powdered as having the crunch of the candy cane is a part of the magic.
This bark is excellent as is, but also as an ice cream toppings.