Line a baking sheet with parchment paper.

Place peppermint candies in a zip-top bag and crush with a rolling pin until pieces are small but not powdered.

Melt dark chocolate in a microwave-safe bowl in 20-second intervals, stirring after each round, until smooth. Alternatively, use a double boiler.

Stir ¼ teaspoon of peppermint extract into the melted dark chocolate.

Pour the dark chocolate onto the prepared baking sheet and spread into an even layer about ¼-inch thick. Chill for 20 minutes.

Melt white chocolate using the same method as the dark chocolate. Stir in the remaining ¼ teaspoon of peppermint extract.

Let the melted white chocolate cool slightly, then pour it over the set dark chocolate. Spread gently into an even layer.

Sprinkle crushed peppermint candies evenly over the top while the white chocolate is still soft. Press lightly to help them stick.

Chill the peppermint bark in the refrigerator for at least 30 minutes, or until completely set.

Remove the bark from the fridge and break it into pieces by hand or with a knife.

Store in an airtight container at room temperature for up to 2 weeks, or refrigerate if your home is warm.