Ingredients:

  • 12 oz white chocolate chips
  • 1 tsp coconut oil
  • 1/2 cup crushed candy canes
  • 1/2 cup dried cranberries
  • 1 pinch flaky sea salt

Instructions:

  1. Line a baking sheet with parchment paper, leaving a slight overhang on the sides. Note: This makes lifting the bark much easier later
  2. Place the white chocolate and oil in a microwave safe glass bowl.
  3. Microwave on medium power in 30 second intervals, stirring vigorously between each burst.
  4. Stop when the chocolate is 80% melted and stir until the residual heat melts the remaining lumps.
  5. Pour the melted chocolate onto the center of the prepared sheet.
  6. Spread into a rectangle roughly 1/4 inch thick using a spatula.
  7. Immediately sprinkle the crushed peppermint, dried cranberries, and sea salt over the top.
  8. Press the toppings lightly into the surface to adhere.
  9. Refrigerate the tray for at least 2 hours until the chocolate is completely firm.
  10. Lift the parchment paper and break the bark into irregular, rustic shards by hand or a chef's knife.