Prepare a large rimmed baking sheet by covering it with parchment paper or aluminum foil. Set aside.
Break apart the almond bark and add it to a mixing bowl. Add 1 Tablespoon coconut oil and heat in the microwave in 30 second increments, stirring between each, until completely melted and smooth.
Add 1-2 drops peppermint oil and stir to combine.
Spread the melted chocolate mixture evenly on the baking sheet and set aside to allow to set while you melt the vanilla almond bark.
Break apart and melt the vanilla almond bark and remaining 1 Tablespoon of coconut oil in the same manner that you melted the chocolate. Add 1-2 drops peppermint oil and stir to combine.
When the chocolate has set and no longer moves when you gently shake the pan, spread the vanilla almond bark on top of the chocolate and sprinkle the chocolate candies and peppermint chips evenly over the top, pressing down slightly to help them stick.
Allow the peppermint bark to sit at room temperature until completely set. Depending on the temperature of your kitchen this could take 1-2 hours.
Remove the peppermint bark from the baking sheet and break into pieces.