Step 1: Prep your pan

Start by lining your sheet pan or baking dish with parchment paper. This will make peeling the bark off later an absolute breeze.

Step 2: Melt the dark chocolate

In a microwave-safe bowl, combine the dark chocolate chips with 2 teaspoons of coconut oil. Microwave for 1 minute, then stir really well. If it’s not fully melted, return to the microwave in 15-20 second increments, stirring between each session. Be patient—overheating can cause the chocolate to seize (aka, turn into a grainy mess). Once smooth, pour the chocolate into your prepared pan and spread it out evenly. Pop it in the fridge for 10-15 minutes to set.

Step 3: Melt the white chocolate

While the dark chocolate sets, melt the white chocolate in the same way—microwaving in short bursts and stirring until smooth. Add the remaining coconut oil to help it melt beautifully.

Step 4: Layer it up

Once the dark chocolate has firmed up, pour the white chocolate over it and spread evenly with a spatula. This doesn’t need to be perfect—any swirls or imperfections just add character!

Step 5: Add toppings

Here’s the fun part: sprinkle the crushed candy canes and flake sea salt over the white chocolate while it’s still melty. The candy canes will stick as the chocolate sets, creating that iconic peppermint bark look.

Step 6: Chill and break

Refrigerate the bark for about an hour, or until it’s completely firm. Then, peel it off the parchment paper and break it into pieces. Go for rustic shards—they’re part of the charm!