Line a 12x18-inch baking sheet with parchment paper.

Melt the milk chocolate in a microwave-safe bowl in 30-second intervals until smooth. Stir in the peppermint extract and spread the chocolate on the prepared pan. Chill in the refrigerator until set.

Melt the white chocolate in a separate bowl, then mix in ¼ cup of the crushed candy canes. Spread this mixture over the chilled milk chocolate layer. Sprinkle the remaining candy cane pieces on top and chill until set.

Break the Peppermint Bark into small pieces to serve.