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

In a bain marie or double boiler, melt dark chocolate 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.*

In a bain marie or double boiler, melt white chocolate over low heat, stirring gently, until completely melted. Stir in the peppermint oil and half of the candy canes and Oreos.

With a flexible rubber spatula, spread white chocolate over dark chocolate, distributing evenly across the entire surface. Don’t worry if you see a few swirls of dark chocolate peeking through.

Sprinkle with remaining candy canes and Oreos.

Allow to sit, uncovered, at room temperature until chocolate sets.**

Peel away the silicone mat. Transfer to a large cutting board. With a sharp chef’s knife cut the slab into smaller pieces.

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