Lightly grease a 9x9 inch pan Line it with waxed paper; set aside.

Place the semi-sweet chocolate and 1 teaspoon of the canola oil in a medium glass bowl. Microwave on 50% power for 1 minute. Stir, ladle down the sides and continue microwaving at 50% until melted, about 3 minutes. Once the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.

Pour the melted chocolate on the prepared pan. Spread evenly over the bottom of the pan. Refrigerate until completely hardened, about 1 hour.

Place the white chocolate and remaining 1 teaspoon canola oil in the same medium glass bowl. Microwave exactly the same way you did the semi-sweet chocolate. Making sure not to over microwave. Make sure to stir and ladle down the sides every minute.

Once the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.

Pour the white chocolate directly over the semisweet chocolate layer; spread evenly.

Sprinkle the crushed candy over the top and gently press in.

Refrigerate until completely hardened. Remove from pan and break into small pieces.

Serve & Enjoy.