Line a rimmed baking sheet (18x13-inch) with parchment paper, leave a 2-3 inch overhang of parchment on either end of the baking sheet.
MELT CHOCOLATE AND ASSEMBLE:
Add chocolate almond bark to A medium-size microwave-safe bowl. Heat for 1 minute and then stir. Continue heating for 10-20 seconds at a time, stirring after each time in the microwave. Stir until smooth.
Add ½ teaspoon of peppermint extract and stir until well combined.
Spread the chocolate into an even layer on the prepared baking sheet.
Repeat the melting steps for the white almond bark. Add ½ teaspoon of peppermint extract to the melted white chocolate and stir until combined.
Carefully spread the melted white chocolate evenly on top of the chocolate layer.
Sprinkle the crushed candy canes over the top. You want to move quickly before the chocolate begins to set up.
CHILL AND SERVE:
Chill for 2 hours in the refrigerator or until the chocolate is set.
Use the parchment overhang to remove the bark from the baking sheet. Break the peppermint bark into pieces.
Store the bark in an airtight container at room temperature.