Line a baking pan with parchment or wax paper.
Add about an inch of water to a medium saucepan and bring the water to a low simmering boil (a double boiler can also be used).
Place the semi-sweet chocolate in a heat-proof glass or ceramic bowl and place the bowl on top of the pan of simmering water. The chocolate will begin to melt.
Add 1 teaspoon of coconut oil and stir.
Add ¼ teaspoon of peppermint oil and stir.
Continue to stir with a spatula until the chocolate has completely melted. This could take several minutes.
Carefully remove the bowl from the pan (it will be hot!) and spread the chocolate onto the prepared baking pan. If you use a large pan the chocolate will not spread all the way to the edges. Spread the chocolate with a spatula so that the chocolate is about ⅛ to ¼ inch thick. I use a jelly roll pan and spread the chocolate into a rectangle shape that measures about 12" x 9".
Set the pan aside while preparing the white chocolate.
Wash the bowl and spatula (after you have licked them of course!) and use for melting the white chocolate. Be sure the bowl is completely dry before adding the white chocolate.
Add a bit more water to the pan if needed and bring back to a low simmering boil.
Add the white chocolate to the bowl and place the bowl on top of the pan of boiling water.
Add 1 teaspoon of coconut oil and stir.
Add ¼ teaspoon of peppermint oil and stir.
Continue to stir until the chocolate is completely melted.
Spread the white chocolate onto the top of the dark chocolate.
Sprinkle the crushed peppermint candies to the top of the white chocolate and press lightly so that they will stay on.
Let the candy sit on the counter for at least an hour to completely cool.
Break into pieces and serve or store in an airtight container in the refrigerator.