Line a baking sheet with tin foil or parchment paper. If using tin foil, smooth out as much as possible.
Fill a pot with 1-2" of water. Bring to a boil. Top with a heat-safe glass bowl. Add semi sweet/dark chocolate chips to bowl. Melt, stirring constantly to prevent overheating. This may take several minutes. Once melting begins, stir in 2 tsp of the peppermint extract.
Once the chocolate is completely melted smooth, carefully remove the glass bowl from the pot. Spread a thin layer of the melted chocolate on your lined baking sheet with a frosting knife.
Repeat step two with the white chocolate chips. Fill a pot with 1-2" of water. Bring to a boil. Top with a heat-safe glass bowl. Add white chocolate chips to bowl. Melt, stirring constantly to prevent overheating. This may take several minutes. Once melting begins, stir in 2 tsp of the peppermint extract.
Once the chocolate is completely melted smooth, carefully remove the glass bowl from the pot. Spread a thin layer of the melted white chocolate on top of the dark chocolate with a frosting knife.
Before the chocolate begins to set, sprinkle the crushed peppermint over the white chocolate generously.
You may let the candy sit out to harden at room temperature or put in the fridge for 2-3 hours. Store candy in an airtight container.