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.