Prepare a baking sheet by lining it with parchment paper, and set aside.

In a medium bowl, melt the dark chocolate chips in the microwave in 30-second intervals, until smooth and creamy. Pour onto the prepared baking sheet, and spread evenly with a spatula. Chill this layer in the fridge for at least 15 minutes.

When ready, in another medium bowl, melt the white chocolate chips in the same way, and stir in the peppermint extract.

Using a spatula, spread this layer evenly on top of the dark chocolate. Sprinkle with the crushed candy canes.

Refrigerate for at least 30 minutes, until solid, then break off into pieces. Enjoy immediately, or save it for my recipe next week!