Place mini candy canes in a ziplock freezer bag and seal it shut. Crush candy until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside.
Line a 9x13 baking sheet with parchment paper. Set aside.
Place semi-sweet chocolate chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each session.
Once the chocolate has melted, pour over the top of the parchment paper. Place the chocolate in the refrigerator while preparing the white chocolate mixture.
Place your white chocolate chips, coconut oil, and peppermint extract in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate mixture and microwave in 15-second intervals until completely melted, stirring in between each session.
Pour the white chocolate mixture over the semi-sweet chocolate mixture and immediately sprinkle the crushed mini candy canes over the top of the white chocolate. Press crushed candy canes into the white chocolate mixture and then refrigerate until fully set about 20 minutes.
Remove from the refrigerator and break into pieces.
When you are melting the chocolate in the microwave, be sure to do it in short bursts so you can check on the chocolate. You don’t want to burn it!
Make sure to give the bark enough time to harden. If it doesn't set, it won't break cleanly.
When it is removed from the refrigerator, the bark will be quite hard to break. You’ll want to make sure you allow your peppermint bark to come to room temperature before trying to break it into pieces.