Line a 9×13 pan with foil and lightly butter bottom and about 1 inch up the sides.

Place unwrapped candy canes in a heavy duty plastic bag and smash until crushed. Pour into bowl and gently shake so large pieces settle on top and “dust” settles on bottom.  Set aside.

Melt butter in a very large bowl in the microwave.  Add marshmallows and stir to coat.  Heat in 30 second intervals, stirring in between, until melted and smooth.  (You can do that whole process on the stovetop as well.)   Add Rice Krispies, peppermint extract, and a few tablespoons of candy cane “dust” and stir to evenly combine.  With buttered hands, press mixture into prepared pan.

Place white chocolate chips and 1/8 teaspoon oil in a small bowl.  Heat in microwave in 30 second intervals, stirring in between, until melted and smooth.  Repeat same process with semi-sweet or dark chocolate chips.  Drizzle both chocolates on top of rice krispie treats and sprinkle candy canes on top.  Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and enjoy!