Unwrapped candy canes and placed them in a 1-qt ziploc baggie and coarsely crush; set aside. Line 17 x 11 pan with parchment paper, allowing 1 inch to extend past sides; set aside.
Melt chocolate and almond barks. Place chocolate in a large microwaveable bowl. Microwave chocolate on high 1-1 1/2 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate; mix well.
Swirl in pan and sprinkle with candy. Drop alternating scoops of the chocolate and vanilla onto pan using a cookie scoop. (make 4 rows of 5 scoops) Cut through bark mixture several times with a small spreader or knife for marble effect. Gently tap pan flat against counter to level bark. Sprinke with crushed candy canes.
Refrigerate at least 15 minutes or until bark is set. Lift parchment paper and bark from pan. Break into pieces. Enjoy!