Line a 9x13 inch baking sheet with parchment paper or a silicone mat.

Melt the white chocolate using a double boiler over low heat or in a microwave-safe bowl in 30-second increments, stirring until completely smooth.

Stir the peppermint extract into the melted chocolate until well combined.

Pour the melted chocolate onto the prepared baking sheet and spread evenly to approximately 1/4 inch thickness using a spatula.

Immediately distribute the crushed candy canes and festive sprinkles across the wet chocolate surface.

Refrigerate the tray for at least 30 minutes until the chocolate is firm and set.

Break the set bark by hand or cut into irregular pieces with a knife.