Line an 8x8 pan with parchment paper, cutting two pieces and placing one in each direction so the whole pan is covered.

Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth (1 to 3 minutes total). Do not overheat as the chocolate will scorch.

Stir 1/2 teaspoon of the peppermint extract into the melted dark chocolate. Pour into the prepared pan and spread with the back of a spoon until an even layer forms.

Place in the refrigerator to set for about 30 minutes or until firm to the touch.

While dark chocolate is chilling, crush your candy canes in a food processor or place in a freezer bag and crush using a rolling pin. Set aside.

Once dark chocolate has set, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth (1 to 3 minutes).

Stir remaining 1/2 teaspoon of peppermint extract into the white chocolate. Pour over the dark chocolate layer and spread with the back of a spoon until even.

Sprinkle the crushed candy cane pieces evenly over the white chocolate layer and lightly press with your hands.

Place pan back in the fridge to chill until completely set, about 30 to 60 minutes.

Once hardened, remove from fridge and let sit at room temperature for 5 to 10 minutes before cutting or breaking into pieces to prevent layers from separating.