1. Prep:

• Line a baking sheet with parchment paper or a silicone baking mat.

2. Melt Dark Chocolate:

• In a microwave-safe bowl, melt the semisweet/dark chocolate in 30-second intervals, stirring between each, until smooth.

• (Alternatively, melt over a double boiler.)

• Stir in peppermint extract if using.

3. Spread Dark Chocolate:

• Pour and spread the melted dark chocolate evenly on the prepared baking sheet (about 1/4-inch thick).

• Place in the fridge for about 15 minutes to set but not harden fully.

4. Melt White Chocolate:

• Melt white chocolate the same way (microwave or double boiler) until smooth.

5. Add White Chocolate Layer:

• Drizzle or spread the melted white chocolate over the dark chocolate layer. Use a toothpick or knife to gently swirl the two chocolates together for a marbled effect (optional).

6. Add Peppermint:

• Immediately sprinkle crushed peppermint candies evenly over the top.

7. Chill:

• Refrigerate for at least 30 minutes or until completely firm.

8. Break Into Pieces:

• Remove from fridge and break into bark-sized pieces.