Line a 9x13-inch baking sheet with parchment paper and set aside.
Microwave white chocolate in a microwave-safe bowl at 30-second intervals, stirring between each, until smooth and melted, about 2-3 minutes total.
Stir in peppermint extract.
Spread chocolate evenly on sheet about ΒΌ-inch thick.
Immediately sprinkle candy canes over top; press gently to adhere and add a tiny pinch of salt if desired.
Refrigerate 30 minutes or until completely set; break into irregular pieces and store airtight up to 2 weeks.
