Crush the candy canes into small pieces. There are a couple ways to do this, I put the candy canes into a sealable bag, placed a towel over the bag, and whacked it with a rolling pin. Another option is to use a food processor or blender, but ensure you don't turn it to dust!
Sift the candy canes through a fine mesh strainer to remove the dust from the crushing process. Discard the dust, and set the crushed pieces aside.
Place the semi-sweet chocolate chips in a microwave-safe container. Microwave for 15 seconds at a time, stirring in between to ensure the chocolate does not burn.
Once the chocolate is smooth and melted, spread it into a 9 inch square on parchment paper. Transfer parchment paper to the fridge for no more than 10 minutes, you want to grab it out of the fridge before it has fully set, it should still be a little sticky all the way around.
Melt the white chocolate chips in the microwave using the same process as before for the semi-sweet chocolate chips.
Once the white chocolate is fully melted and smooth, stir in the peppermint extract.
Spread the white chocolate mixture on top of the mostly set semi-sweet chocolate.
Top the bark with the crushed candy canes. Transfer back to the fridge for 30 minutes so it can fully set.
Remove the bark from the fridge and let it sit out for 10-15 minutes to slightly soften. Cut the bark into pieces, large or small, it's up to you. Enjoy and don't tell the fae I shared this recipe with you!