Crisp, snappy, and packed with holiday flavor, this bark starts with a base of rich dark chocolate melted until glossy and spread into an even slab that sets up firm and clean-breaking. A minty top layer gets its cool punch from peppermint extract, finished with a generous scatter of crushed candy canes pressed right into the surface for that classic crunch in every bite. The whole thing chills in the fridge until it's sturdy enough to lift, snap, and break into rustic, irregular pieces perfect for gifting or piling onto a holiday dessert tray. Coconut oil keeps both layers smooth and easy to spread, so you get that professional-looking sheen without any fuss. It's an easy make-ahead treat that's simple to portion out for parties, and it's a solid pick for a dairy free holiday spread.
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Line a rimmed baking sheet (approximately 13×18 inches) with parchment paper, leaving a 1-inch overhang on two sides for easy lifting.
Place the candy canes in a zip-top bag, seal, and crush with a rolling pin into small pieces ranging from fine dust to roughly ¼-inch shards. Set aside.
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