Prepare Baking Sheet: Line a baking sheet with parchment paper.
Melt Dark Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
Spread Dark Chocolate: Pour the melted dark chocolate onto the lined baking sheet and spread it into an even layer. Refrigerate for about 15 minutes to set.
Mix White Chocolate: In another microwave-safe bowl, melt the white chocolate chips, also in 30-second intervals, until completely melted. Add the peppermint extract and stir until combined.
Spread White Chocolate: Once the dark chocolate has set, pour the white chocolate over the dark layer and spread it evenly.
Add Candy Canes: Immediately sprinkle the crushed candy canes on top of the white chocolate layer, pressing down gently so they stick.
Chill the Bark: Refrigerate the bark for another 30 minutes or until fully set.
Break and Serve: Once set, remove the bark from the parchment paper and break it into pieces. Sprinkle a small pinch of sea salt on top, if desired.
