This layered holiday bark starts with rich dark chocolate, melted low and slow until glassy-smooth, then brightened with a hit of peppermint extract for that classic cool, minty snap. It sets into a firm, snappable base before getting topped with a vibrant, candy-cane-studded finish, pressed with crushed peppermint pieces for crunch in every bite. A few flakes of sea salt on top balance all that sweetness with a savory edge, and the whole thing chills into satisfying, irregular shards perfect for gifting or snacking straight from the fridge. It's an easy make-ahead treat, and a great pick for a dairy free dessert table this season.
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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 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.
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