In a double boiler, melt the dark chocolate chips. If you do not have one, place the dark chocolate in a glass mixing bowl and fit it snuggly on top of a pot of water. Allow the water to come to a boil, and the chocolate to melt. Stir to combine.
Pour the dark chocolate onto a baking sheet lined with parchment paper. Spread out evenly. Let cool in the fridge.
While the dark chocolate cools, melt the white chocolate in a double boiler, or using the glass bowl method. Remove from heat. Let it sit for 2 minutes and add essential oils.
Remove the dark chocolate from the refrigerator. Spread the melted white chocolate directly on top and smooth to the edges. Place back in the fridge for 5 minutes.
Spread crumbled candy canes into the white chocolate and gently press them down. Let cool in the fridge until it is completely set.
Break the bark into 2-3 inch pieces.