Step 1

Line a large jelly roll pan with parchment paper and set aside.

Step 2

In a medium saucepan over low heat, melt semi-sweet melting chocolates by stirring constantly until all melted. Remove from heat and stir in ¼ teaspoon peppermint extract. Pour onto prepared jelly roll pan and refrigerate.

Step 3

Do the same with the white melting chocolates, by adding to a medium saucepan over low heat, stirring constantly until melted. Remove from heat and pour in the remaining peppermint extract.

Step 4

Remove the pan from the refrigerator and pour white chocolate over the semi-sweet chocolate.

Step 5

Sprinkle on crushed candy canes and gently press in. Refrigerate until completely hardened (about 1 hour).

Step 6

When ready to serve, remove from the pan and break into small pieces.