Line a baking tray with parchment or a silicone baking mat. Set aside.

Add dark chocolate to a bain marie or double boiler. Melt over low heat, stirring gently, until completely melted. Remove from heat.

With a flexible rubber spatula, spread melted chocolate on prepared tray. Allow to set.*

Add white chocolate to a bain marie or double boiler. Melt over low heat, stirring gently, until completely melted. Stir in the peppermint oil.

With a flexible rubber spatula, spread white chocolate on top of dark chocolate, distributing evenly across the entire surface.

Immediately sprinkle with crushed the Oreo cookies and candy canes.

Allow tray sit at room temperature until the chocolate sets. (Depending on the temperature in your kitchen, this may take a few hours.) I don’t recommend refrigerating the finished bark unless absolutely necessary.

Once set, peel the slab away from the silicone mat. Transfer to a large cutting board.

Use a sharp chef’s knife to cut the slab into smaller pieces.

Allow peppermint bark to set thoroughly, break or cut into pieces, and enjoy!

Store peppermint bark in an airtight container at room temperature for up to 2 weeks.