Ingredients:

  • 12 oz (340g) white chocolate chips
  • 1/2 tsp (2.5ml) pure peppermint extract
  • 1 tsp (5g) coconut oil
  • 1 cup (100g) crushed peppermint candy canes

Instructions:

  1. Place the candy canes into a Ziploc bag and use the smooth side of a meat tenderizer mallet to crush them into small, irregular bits. Reserve 2 tablespoons for the final garnish.
  2. Combine the white chocolate and coconut oil in a microwave-safe glass bowl. Microwave in 20-second bursts, stirring vigorously between intervals, until the chocolate is approximately 80% melted. Stir until smooth to avoid scorching.
  3. Stir the pure peppermint extract into the melted chocolate.
  4. Pour the chocolate onto a parchment-lined baking sheet and spread into a 1/4-inch (0.6cm) thick layer using a spatula.
  5. Immediately sprinkle the reserved peppermint bits and the remaining crushed candy over the top, pressing lightly to ensure they adhere.
  6. Allow the bark to set at room temperature for 30 minutes, then refrigerate for an additional 30 minutes until completely firm.