Line 2 baking sheets with parchment paper.

Melt the dark chocolate in a double boiler (or the microwave). Pour onto lined baking trays and spread evenly until about 1/4 inch thick.

Place chocolate into the refrigerator and allow to set until hard.

Melt the white chocolate in a double boiler (or the microwave).

Add peppermint (oil or extract) and mix quickly.

Pour over dark chocolate and spread evenly until dark chocolate is covered.

Sprinkle crushed peppermints over melted white chocolate. Gently press candy into chocolate to help it stay put when broken later.

Place bark back in the fridge and allow to set completely.

Once chocolate is set, break into bite size pieces and store in an air tight container for up to a week.