• Line a baking sheet with parchment paper or a silicone baking mat.
• Melt the semi-sweet or dark chocolate: You can use a double boiler or microwave it in short intervals, stirring frequently until smooth. Be careful not to overheat the chocolate.
• Once melted, stir in half of the peppermint extract.
• Spread the melted dark chocolate evenly onto the prepared baking sheet. Use a spatula to smooth it out.
• Place the baking sheet in the refrigerator for about 15-20 minutes or until the dark chocolate has set.

Layering the White Chocolate:

• Melt the white chocolate in the same way as the dark chocolate.
• Once melted, stir in the remaining peppermint extract.
• Remove the baking sheet from the refrigerator and pour the melted white chocolate over the set dark chocolate layer. Spread it evenly.
• Sprinkle the crushed gluten-free candy canes or peppermint candies over the white chocolate layer.

Setting the Bark:

• Return the baking sheet to the refrigerator and chill for about 30-45 minutes or until the bark is completely set.
• Once set, remove the bark from the refrigerator and break it into pieces using your hands or by tapping it gently with a knife.