1. In a mixing bowl, beat together the softened butter, sweetened condensed milk, peppermint extract, vanilla extract, and salt until smooth and creamy.

2. Gradually add the powdered sugar, mixing until a soft, moldable dough forms that is no longer sticky.

3. Line a baking sheet with parchment paper. Scoop small portions of the peppermint mixture, roll into balls, and flatten gently into discs about 1 1/2 inches wide.

4. Arrange the peppermint discs on the prepared baking sheet and chill in the refrigerator for 30 minutes, or until very firm.

5. Place the dark or semi sweet chocolate and half of the neutral oil or coconut oil in a microwave safe bowl. Melt in short 20 to 30 second bursts, stirring between each, until smooth and glossy.

6. Working with a few peppermint discs at a time, dip each chilled disc into the melted dark chocolate, letting excess drip off, then place back on the parchment lined baking sheet. Chill until the chocolate is mostly set.

7. In a separate bowl, melt the white chocolate with the remaining oil using short microwave bursts, stirring until smooth.

8. Spoon or pipe a small circle of melted white chocolate onto the center of each dark chocolate coated patty, leaving a dark border around the edges.

9. Immediately sprinkle the tops with crushed candy canes or peppermint candies, gently pressing so they adhere to the soft white chocolate.

10. Return the tray to the refrigerator or freezer and chill until all chocolate layers are completely set.

11. Once firm, peel the peppermint patties off the parchment and transfer to an airtight container or serving plate. Keep chilled until ready to serve.