Line a 9x13 inch pan with aluminum foil and set aside. Melt the chocolate using a double broiler or in the microwave. If using a double broiler, melt the semi-sweet chocolate over simmering water. If melting in the microwave, melt in a microwave safe bowl stirring after every 30 seconds being careful not to let it burn and clump. Stir in 3/4 teaspoon of the peppermint extract and spread the chocolate in a layer on the bottom of your 9x13 inch pan. Let cool about 10 minutes to room temperature or until almost set.

Repeat the same steps to melt the white chocolate. Add 3/4 teaspoon peppermint extract. Once melted and smooth spread evenly on top of the set semi sweet chocolate layer. Sprinkle immediately with the crushed candy canes and press them gently into the chocolate.

Set aside and let set to room temperature for about an hour. Break into pieces. Can be stored in an airtight container for a week.