In a small pan,melt milk chocolate chips over low heat until smooth. Stir in vanilla extract (or peppermint extract) for added flavor. Cook's Tip: If you overheat your chocolate, add in 1 tbsp butter to soften it up.
Spray a 9x9 baking pan with nonstick cooking spray (or line with parchment paper) and pour in melted milk chocolate. Gently shake and tilt the pan until you have a single sheet of chocolate. Set aside.
Melt white chocolate (or vanilla almond bark) the same way as before (no vanilla added), then pour evenly on top of milk chocolate layer.
Spread gently with a spatula, making sure not to disturb the bottom layer of milk chocolate.
Crush peppermints or candy canes until you have ¼ cups crushed, and sprinkle over white chocolate. Follow with sprinkles.
Let sit for 1 hour, and then cut into uneven shapes with a knife.