Cover a baking sheet with parchment paper. I used a small baking sheet that is 13x9.
Bring 3 cups of water to a boil and then lower to a simmer.
Add dark chocolate and 1/4 teaspoon of coconut oil to a bowl. Put the bowl of chocolate on top of the pot. The heat from the simmering water will melt the chocolate. Stir constantly to ensure it melts evenly.
Once the chocolate melts, add 1/4 tsp of peppermint extract. Stir and remove the bowl from the top of the pot.
Pour the chocolate onto the prepared baking sheet. Using a small offset spatula, spread the chocolate evenly across the baking sheet. Let it cool in the fridge for 20 minutes.
While the chocolate is cooling, prepare your white chocolate. Add white chocolate and 1/4 teaspoon of coconut oil to a bowl. Sift the matcha powder into a separate small bowl. Crush the candy canes into small pieces. Set everything aside.
After 20 minutes, start melting your white chocolate. Put the bowl over the pot and stir constantly to melt the chocolate. Once melted, add the matcha powder and the last 1/4 tsp of peppermint extract. Stir until a uniform green color.
Take the dark chocolate out from the fridge. Pour the white chocolate over the dark chocolate. Working quickly, spread the matcha white chocolate evenly across the baking sheet. Sprinkle the crushed candy canes on top. Put it back in the fridge for another 20 minutes to cool.
Break apart and enjoy!