Two glossy layers of melted chocolate come together here, one deep and dark, one bright white, each one infused with a cool hit of peppermint extract before they're chilled into crisp, snappable slabs. The crushed candy cane topping gives every shard that satisfying crunch and confetti-like sparkle, and a scatter of flaky sea salt keeps the sweetness balanced instead of cloying. It's a straightforward melt-and-chill process with no oven required, just careful layering and a little patience while each layer firms up in the fridge. Break it into rustic, irregular pieces for the prettiest presentation, and it holds beautifully in the fridge for weeks, making it an easy make-ahead treat for gifting or snacking. This one fits neatly into a gluten free holiday spread without any fuss.
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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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