Ingredients:

  • 10 ounces High-Quality Dark Chocolate (60-70% cacao)
  • 1 teaspoon Coconut Oil
  • 1/4 teaspoon Pure Peppermint Extract
  • 12 ounces High-Quality White Chocolate
  • 1 teaspoon Coconut Oil
  • 1/2 teaspoon Pure Peppermint Extract
  • 1 cup Crushed Candy Canes

Instructions:

  1. Line a 9x13 inch baking sheet entirely with parchment paper, ensuring the paper hangs over the edges slightly.
  2. Place candy canes inside a sturdy Ziploc bag. Seal tightly and crush them into small, uneven pieces using a rolling pin or mallet. Set aside.
  3. Combine dark chocolate and 1 tsp coconut oil in a heat-safe bowl. Microwave in 30-second intervals, stirring until smooth. Stir in 1/4 tsp peppermint extract.
  4. Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it into an even, thin layer. Chill in the refrigerator for 20-30 minutes until firm.
  5. Repeat the melting process with the white chocolate and 1 tsp coconut oil until smooth. Stir in the 1/2 tsp peppermint extract.
  6. Pour the melted white chocolate directly over the set dark layer. Immediately sprinkle the crushed candy canes evenly over the top layer.
  7. Return the bark to the refrigerator for at least 1 hour, or until completely firm and set.
  8. Once solid, lift the bark using the parchment paper edges. Place on a cutting board and gently break it into irregular, jagged pieces. Store in an airtight container.