This layered treat comes together in glossy stripes — a deep, cocoa-rich base spread into an even sheet and chilled until firm, then finished with a lighter, creamy top layer poured on while still warm enough to set against it. A splash of peppermint extract runs through both layers, so the cool, minty flavor carries all the way through rather than sitting only on top. Crushed peppermint bits are pressed into the surface while it's still soft, giving every broken piece that classic flecked, festive look, and a scatter of flaky sea salt on top plays up the contrast between sweet and savory. Once it's fully set in the fridge, you just lift it out and snap it into rustic, irregular shards — no cutting board precision required. It's an easy make-ahead treat for gifting or snacking, and it holds its texture and crunch for days in the fridge. Built with a no added sugar kitchen in mind, this version lets you keep that classic holiday bark on the table without any hesitation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →20 servings
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 or peppermint candies in a zip-top bag, seal, and crush with a rolling pin or heavy skillet into pieces ranging from coarse crumbs to small shards, about 1/4 inch or smaller. Set aside.
Bring 1 inch of water to a bare simmer in a saucepan over medium-low heat. Place the dark chocolate and 1 tsp coconut oil in a heatproof bowl set over the saucepan, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 4–5 minutes. Remove from heat and stir in 1/2 tsp peppermint extract.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
