Line a baking sheet or an 8x8 baking dish with parchment paper.
Using a double boiler (or a glass bowl over a simmering pot of water), melt the chocolate chips until smooth. Turn off heat and add 1/4 tsp of peppermint extract.
Pour the melted chocolate over the parchment paper and smooth out with a spatula into a thin layer. Place the pan in the freezer for 10 minutes to solidify.
While the chocolate is setting, melt the coconut butter and coconut oil together in the microwave or a double boiler slightly until thick and creamy in consistency. Stir in vanilla extract and the remaining 1/4 tsp of peppermint extract.
Take out the chocolate from the freezer, and spread the coconut mixture over the chocolate with a spatula into an even layer, working quickly so the chocolate layer doesn't melt through.
Refrigerate for 5 minutes, then top with crushed candy canes.
Refrigerate or freeze for 1-2 hours until the bark completely hardens.
Slice or use your hands to break up into smaller pieces. Store in the refrigerator.