1 CUP Crushed Candy Canes (the mini ones are easiest to crush but regular work also)
24 oz. Chocolate Chips (or melting chocolate) We prefer Dark Chocolate but you can use Milk Chocolate or Semi-Sweet
24 oz. Chocolate Chips or melts
1/2 TBSP Coconut Oil
1 - Place Mini Candy Canes in a plastic freezer bag and seal shut. Crush candy until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside.
2 - Line a 9×13 baking sheet with parchment paper. Set aside.
3 - Place Semi-Sweet Chocolate Chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each session.
4 - Once the chocolate has melted, pour over the top of the parchment paper. Place the chocolate in the refrigerator while preparing the white chocolate mixture.
5 - Place your white chocolate chips, coconut oil, and peppermint extract in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate mixture and microwave in 15-second intervals until completely melted, stirring in between each session.
6 - Pour the white chocolate mixture over the semi-sweet chocolate mixture and immediately sprinkle the crushed mini candy canes over the top of the white chocolate. Press crushed candy canes into the white chocolate mixture and then refrigerate for at least 1 hour or until fully set.
7 - Remove from the refrigerator and break into pieces.