Line an 8”x8” baking pan with wax paper; set aside.

Using a double-boiler or a heatproof bowl set over a gently simmering pot of water, add semisweet chocolate and 1 tsp of oil. Heat, stirring occasionally, until fully melted. Once melted, stir in ¼ tsp of peppermint extract.

Pour melted chocolate into prepared baking pan, using an offset spatula to spread chocolate evenly across wax paper.

Working quickly, repeat melting process using white chocolate and remaining 1 tsp of oil. Once melted, stir in ¼ tsp of peppermint extract and half of the crushed peppermints. (Tip: The goal is to spread the white chocolate layer on top while the semisweet layer is still partially melted. That will keep the layers from separating.)

Spread the white chocolate over the semisweet chocolate, using an offset spatula to spread evenly. Sprinkle the remaining crushed peppermints on top of white chocolate; press in gently.

Refrigerate for 30 minutes, or until hardened.

Remove peppermint bark from pan and cut into squares or break into pieces.