Line a 9x9 pan with parchment paper and set aside.
Melt the chocolate chips. You can do this on low heat on the stove-top, or in the microwave in 30 second increments. Once smooth, add in the peppermint extract and stir well. Pour into the prepared pan and refrigerate for 10 minutes- no shorter, no longer.
While the chocolate is chilling, make the white layer. If the coconut butter is hard, microwave it and stir well until it's smooth and well mixed. In a bowl, combine the coconut butter, coconut oil, maple syrup, salt, and peppermint extract. Stir until smooth.
Once the 10 minutes if up for the chocolate layer, remove it from the fridge and top it with the white layer, spreading evenly over the chocolate. Top with the crushed candy canes and place back in the fridge.
Once fully hardened, at least an hour, break or cut into pieces. This is best stored covered in the fridge.