A classic Christmas peppermint bark with dark chocolate!
Line a baking sheet with parchment paper. Go ahead and move all the frozen vegetables and unidentified food objects around in your freezer to clear a space for the baking sheet.
In a double boiler, melt the dark chocolate completely, stirring continuously. To create a makeshift double boiler, fill the bottom of a pot with water and fit a glass bowl into the top of the pot, making sure that the bowl doesn't touch the bottom of the pot. If you're not familiar with double boilers, basically we're just creating a little extra barrier so we can melt the chocolate smoothly without burning it.
Stir the peppermint extract into the melted chocolate, and spread on the baking sheet in an even layer.
Crush your peppermint in a food processor (cover your ears) or with a rolling pin and plastic bags. Sprinkle it on top of the chocolate. If your peppermint turned out a little "chalkier" than you would have preferred, swirl it into the melted chocolate as desired.
Move your baking sheet to the freezer, and allow to harden for about 2 hours. Break apart into bark pieces, and serve cold. Store in a sealed container in the refrigerator.