01 - Line an 8x8 inch baking sheet with parchment paper.
02 - Melt the chopped dark chocolate in a heatproof bowl over simmering water using a double boiler, stirring until smooth. Alternatively, microwave in 30-second intervals, stirring between each until fully melted.
03 - Remove the melted chocolate from heat and stir in the peppermint extract until fully combined.
04 - Pour the melted chocolate onto the prepared baking sheet and spread evenly to approximately 1/4 inch thickness.
05 - Evenly sprinkle the crushed peppermint candies over the chocolate surface.
06 - Refrigerate for at least 40 minutes or until completely firm.
07 - Break or cut the set chocolate into 12 pieces. Store in an airtight container at a cool room temperature or refrigerated for up to two weeks.