Line a baking sheet with parchment paper or aluminum foil.
Place candy canes in a large zip top plastic bag. Use a rolling pin to crush into small pieces. Set aside.
Break chocolate into small pieces, then place in a small bowl.
Microwave chocolate for 30 seconds, then stir chocolate well. Continue microwaving in 15 second increments, stirring very well in between, until chocolate is melted.
Spread melted chocolate over parchment paper, about ¼-inch thick, using a spatula.
Sprinkle chocolate with candy canes.
Freeze (or refrigerate) peppermint bark until set (about 10 minutes). Then cut into squares with a chef's knife or break into pieces with hands.
Eat bark immediately or store in a cool place. Enjoy!
Notes
For extra peppermint flavor, mix a teaspoon of peppermint extract into the chocolate after melting.