Prepare a baking sheet by lining it with parchment paper.

Melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Pour the melted semisweet chocolate onto the prepared baking sheet and spread it evenly.

Refrigerate for about 15 minutes, or until set.

In another bowl, melt the white chocolate using the same method.

Stir in the peppermint extract into the melted white chocolate.

Pour the white chocolate over the set semisweet chocolate layer.

Use a spatula to spread it evenly across the surface.

Immediately sprinkle the crushed peppermint candies on top.

Refrigerate again for about 45 minutes, or until fully set.

Once set, break or cut the bark into pieces.