Step 1

Line a 9x13-inch baking dish with aluminum foil. Coarsely chop 12 ounces dark or semi-sweet chocolate (about 2 1/2 cups) and place in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes total. Add 1/4 teaspoon of the peppermint extract and stir to combine.

Step 2

Pour the chocolate into the baking dish. Using the back of a spoon or a small offset spatula, spread into an even layer, completely covering the bottom. Refrigerate until the chocolate is almost set, about 25 minutes. Meanwhile, unwrap 8 regular-size candy canes and place in a large zip-top bag. Using a rolling pin or meat tenderizer, crush the candy canes into small pieces.

Step 3

Coarsely chop 16 ounces white chocolate (about 3 3/4 cups) and place in a clean, dry medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes total. Add the remaining 1/2 teaspoon peppermint extract and stir to combine.

Step 4

Drizzle the white chocolate evenly over the dark chocolate. Using the back of a clean spoon or small offset spatula, spread the white chocolate evenly over the dark chocolate. Sprinkle the crushed candy canes over the top and gently press them in with your hands. Refrigerate until the peppermint bark is set, about 35 minutes.

Step 5

To serve, break into irregular pieces by hand. Alternatively, if you prefer pieces with cleaner edges, transfer the peppermint bark to a cutting board, remove the foil, and let sit at room temperature for 10 minutes. Cut into squares with a sharp knife.