Prepare the Baking Sheet: Line a baking sheet with parchment paper, ensuring it covers the entire surface. This will make it easier to remove and break the peppermint bark later.
Melt the Semi-Sweet Chocolate: In a heatproof bowl, melt the semi-sweet chocolate. You can use a double boiler or microwave in 20-second intervals, stirring between each interval until smooth.
Spread the Dark Chocolate: Pour the melted semi-sweet chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, making sure it reaches the edges.
Set the Dark Chocolate: Allow the dark chocolate layer to set. You can speed up the process by placing the baking sheet in the refrigerator for about 15-20 minutes.
Melt the White Chocolate: In a separate bowl, melt the white chocolate using the same method as before. Stir in the peppermint extract, ensuring a smooth and well-combined mixture.
Layer the White Chocolate: Pour the melted white chocolate over the set dark chocolate layer. Use a spatula to spread it evenly.
Sprinkle Crushed Peppermint: While the white chocolate is still soft, sprinkle the crushed candy canes or peppermint candies over the top. Gently press them into the white chocolate to ensure they adhere.
Set the Peppermint Bark: Allow the entire peppermint bark to set completely. This can be done by refrigerating for at least 1-2 hours.
Break into Pieces: Once the peppermint bark is fully set, remove it from the baking sheet. Peel off the parchment paper and break the bark into bite-sized pieces.
Enjoy or Gift: Store the peppermint bark in an airtight container at room temperature. It's ready to be enjoyed as a festive treat or wrapped up for holiday gifting.