Cover an 11x13 pan or a baking sheet with waxed paper.
Melt white chocolate chips in microwave, heating for 30 seconds then stirring, repeat until smooth and completely melted. You can melt the chocolate with a double boiler if you prefer.
Once the chocolate is melted stir in 1 teaspoon peppermint extract and 1 teaspoons oil.
Pour the melted chocolate onto the waxed paper and spread to 1⁄8” to a 1⁄4 “ thickness.
Place pan in freezer for 15 minutes to let it harden, if chocolate is not thoroughly hardened leave in freezer for an additional 5 to 10 minutes.
Heat the milk chocolate chips in microwave using the same method 30 seconds at a time, stirring after each. Add remaining teaspoon peppermint extract and 1 teaspoons oil.
Spread the milk chocolate quickly over the white chocolate layer and then top with the crushed peppermint.
Place the tray back in freezer for 20 - 25 minutes.
Remove the tray from the freezer and break the peppermint bark into smaller pieces.
Store in an airtight container in the refrigerator for up to 2 weeks.