Step 1

Line an 8x8 baking pan with parchment paper, and set aside.

Step 2

In a small microwave-safe bowl, melt the semisweet chocolate in the microwave for 30 seconds.

Step 3

Stir.

Step 4

Continue microwaving and then stirring in 15-second intervals until completely melted.

Step 5

Pour the melted chocolate into the prepared pan and spread into an even layer.

Step 6

Place the pan in the refrigerator for about 3-4 minutes to let it partially set. Don't let it completely set and harden. If the chocolate completely sets, the white chocolate won't stick well.

Step 7

In a separate microwave-safe bowl, melt the white chocolate using the same interval method that you used to melt the semisweet chocolate.

Step 8

Once the white chocolate has melted, stir in the peppermint extract.

Step 9

Spread the melted white chocolate onto the semisweet chocolate.

Step 10

Immediately sprinkle the crushed candy canes on top.

Step 11

Refrigerate until hardened or for at least 30 minutes.

Step 12

When you're ready to serve, remove from the baking pan.

Step 13

Cut into uneven pieces starting at the edges and working into the center.