Line a baking sheet with parchment paper, set aside.
Place semi sweet chocolate chips and 1/2 tsp coconut oil into a microwave safe bowl. Microwave in 30 second intervals until the chocolate is melted. Mine usually takes about 3 intervals of 30 seconds. Stir in 1/4 tsp peppermint extract.
Spread chocolate onto prepared baking sheet and place in the refrigerator for 30 minutes.
Meanwhile place white chocolate chips and 1/2 tsp coconut oil into a microwave safe bowl. Just like above microwave in 30 second intervals until the chocolate is melted. Mine usually takes about 3 intervals of 30. Stir in 1/4 tsp peppermint extract.
Spread the white chocolate onto the chilled semi sweet chocolate and smooth to cover over the chocolate.
Immediately sprinkle with crushed up candy canes.
Place back in the refrigerator for up to 30 minutes or until hardened.
Using your hands break up the bark into pieces and serve immediately.