Place candy canes in a zip-top bag and crush with a rolling pin until you have 1/2 cup of small pieces. Set aside.

Line a standard 13x18-inch baking sheet with parchment paper or wax paper and set aside.

Place dark chocolate chips in a microwave-safe bowl and heat for 45 seconds. Stir, then continue heating in 10-second intervals, stirring between each interval, until completely melted and smooth with no lumps remaining.

In a separate microwave-safe bowl, melt white chocolate chips using the same method. Stop heating as soon as the last few chips melt with stirring to prevent seizing.

Stir 1/4 cup of the crushed peppermint candies into the melted white chocolate until well combined.

Pour melted dark chocolate onto the prepared parchment paper and spread evenly to about 1/4 inch thickness using the back of a spoon or offset spatula.

Immediately pour the white chocolate mixture over the dark chocolate layer and carefully spread to cover completely, working quickly so the layers adhere.

Sprinkle the remaining 1/4 cup crushed peppermints over the top, pressing gently to help them stick.

Refrigerate for 10 to 15 minutes or until firm to the touch. Do not chill too long or layers may separate when cutting.

Remove from refrigerator and cut into 24 pieces with a sharp knife. Store in airtight container in refrigerator.