If making one sheet of bark, line a rimmed baking sheet with parchment paper. Smooth out any wrinkles. Prepare candy canes by unwrapping and tossing in a plastic bag. Smash with a meat tenderizer, rolling pin or other heavy object. Don't pulverize the candies but do make sure any huge chunks are broken down. Over a bowl, transfer contents of plastic bag to a mesh strainer. Gently tape and shake the strainer. The purpose of this is to remove any candy cane dust, only leaving the chunks to be used for the bark.
In a heat safe bowl, add brown chocolate and half of the vegetable oil. I used candy melts because it's what I had on hand. Melt chocolate at 50% power in 30 second intervals. Stir well after each heating. When fully melted, stir in half of the peppermint extract. Pour milk chocolate (or whichever variety you've chosen) onto prepared pan and spread out evenly. Alternately, divide equally among molds or cookie cutters. I used a small cookie scoop to divide among my snowflake cavities. Sprinkle with a small amount of candy cane pieces, preferably some of the smaller pieces. Transfer to the fridge for 30-60 minutes or until fully set and hardened.
Repeat melting process with white chocolate: white chocolate plus 1 tsp vegetable oil in a heat safe bowl. Heat at 50% power in 30 second intervals, stiring well each time. Add the remaining 1/4 tsp peppermint extract, stir well. Pour over brown chocolate, or divide equally among molds or shapes. Tap tray or mold to spread chocolate out. Sprinkle with remaining candy cane pieces. Transfer to the fridge for an additional 30-60 minutes or until fully hardened.
I halved this recipe to make 6 small snowflakes. Following the full recipe for 1 full sheet of bark or 12 regular sized shapes