In a microwave safe bowl, microwave dark chocolate candy melts in 30 second intervals, stirring in between until smooth.

Using a spoon or small cookie scoop, drop a spoonful of chocolate into each cavity. Repeatedly tap the mold onto a hard flat surface to distribute chocolate in an even layer and remove air bubbles.

Refrigerate for 5-10 minutes to allow chocolate to set.

In a separate microwave safe bowl, microwave white chocolate candy melts in 30 second intervals, stirring in between until smooth. Stir in peppermint extract until well combined.

Drop a spoonful of white chocolate on top of the dark chocolate layer and repeat process of tapping mold until candy surface is flat and air bubbles removed. Coat surface with a sprinkling of crushed peppermint candies.

Refrigerate for an additional 5-10 minutes until candy is completely hardened. Carefully stretch sides of mold away from chocolate to remove.

Store in an airtight container at room temperature or package for gifting.