Line a 9×12-inch baking dish or a rimmed sheet pan with parchment paper. Set aside. This ensures easy removal of the bark once set and prevents sticking.

Place the dark chocolate wafers into a microwave-safe bowl. Microwave at 70% power for 30 seconds. Remove and stir thoroughly. Continue microwaving in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

Pour the melted dark chocolate into the prepared pan. Use a spatula to spread the chocolate evenly to a thickness of approximately ⅓ inch. Gently tap the pan on the countertop to level the surface. Allow it to rest briefly while preparing the next layer.

In a separate bowl, melt the white chocolate wafers following the same method used for the dark chocolate—microwaving at 70% power in 30-second increments, stirring each time, until completely smooth.

Carefully pour the melted white chocolate over the dark chocolate layer. Use a clean spatula to spread it evenly, ensuring it fully covers the bottom layer without mixing too much into the dark chocolate.

Place the peppermint candies into a heavy-duty plastic bag and crush using a rolling pin or meat tenderizer until broken into small shards. Sprinkle the crushed peppermint evenly across the top white chocolate layer.

Transfer the pan to the refrigerator and chill for at least 2 hours, or until the chocolate is fully set and firm to the touch.

Once chilled, remove the bark from the pan using the parchment paper. Break into irregular, bite-sized pieces by hand or with a knife. Store in an airtight container until ready to serve.