Ingredients:

  • 24 oz white chocolate chips
  • 1 tsp refined coconut oil
  • 0.5 tsp pure peppermint extract
  • 0.5 cup crushed candy canes
  • 0.25 tsp flaky sea salt

Instructions:

  1. Line a large rimmed baking sheet with parchment paper.
  2. Place candy canes in a heavy-duty Ziploc bag and freeze for 10 minutes. Crush with a rolling pin until you have a mix of fine dust and small crunchy pieces.
  3. Place 24 oz white chocolate chips and 1 tsp refined coconut oil in a large glass bowl.
  4. Microwave on 50% power for 1 minute, until the chips just begin to lose their shape.
  5. Remove and stir vigorously with a spatula. Continue microwaving in 15-second bursts, stirring between each, until the mixture is completely glossy and fluid.
  6. Stir in 0.5 tsp pure peppermint extract gently until the scent is bright and even.
  7. Pour the chocolate onto the prepared sheet and spread to 1/4 inch thickness until the surface is level and shimmering.
  8. Immediately sprinkle 0.5 cup crushed candy canes and 0.25 tsp flaky sea salt over the top.
  9. Press the toppings very lightly with your fingertips to ensure they bond to the chocolate as it sets.
  10. Chill in the refrigerator for 35 minutes until the bark feels cold and firm to the touch.