Line a cookie sheet with foil, shiny side up.

Heat water in a saucepan, about 1-2 inches

Add the semisweet chocolate to the bowl over the simmering water leaving 3/4 of the chocolate out. Do not let the water touch the bowl.

Stir until about half of the chocolate is melted. Remove the bowl (don't let the condensation on the bottom of the bowl drip into the chocolate). Add the reserved semisweet chocolate a little at a time until it is all melted. You may need to put the bowl back over the steaming water for a few seconds to help it melt. Take your time. Rushing this step could ruin the chocolate.

Stir 3/4 of a teaspoon Peppermint extract into the melted semisweet chocolate. Pour onto the cookie sheet and spread evenly to desired thickness. Tap cookie sheet on counter to get rid of air bubbles. Set aside to cool.

Melt the white chocolate in the same way as the semisweet chocolate. This time, reserve one cup of the chocolate to add after you have removed the half melted white chocolate. When completely melted,add 3/4 teaspoon Peppermint extract and stir. Pour the melted white chocolate over the semisweet layer and spread to cover. Sprinkle with the crushed peppermint candies. Press the candies a little to make sure they stick.

Set aside at room temperature until cooled. Lift the foil off of the cookie sheet and break the bark into pieces. Store in an air tight container at room temperature for up to two weeks.