Step 1

Line a baking sheet with a silicone baking mat or parchment paper. Put the white chocolate in a heatproof bowl. Set the bowl over a saucepan with a few inches of simmering water over low heat (do not let the bottom of the bowl touch the water). Gently melt the white chocolate, stirring occasionally, until only a few lumps remain, about 3 minutes. Remove from the heat and stir until completely smooth. Stir in the peppermint oil.

Step 2

Pour the white chocolate onto the lined baking sheet and smooth it into an even layer with an offset spatula. Sprinkle with the crushed candy. Let set at room temperature (if the room is cool) or in the refrigerator, 1 to 2 hours.

Step 3

Once the bark has completely hardened, break it into pieces.