2-3candy canespreferably ones made without high fructose corn syrup and artificial dyes
some drops of peppermint oil to the melted chocolate to give it an extra minty kickoptional
Instructions
Line a small baking pan or cookie sheet with parchment paper. Unwrap candy canes and put inside a ziploc bag. Using a rubber mallet or rolling pin, crush the candy canes until it is broken up into small chunks.
Using a double boiler or microwave, combine entire bag of chocolate chips and coconut oil. Slowly melt down the chocolate and oil, stirring frequently (every 15-20 seconds if using microwave). When chocolate is melted and a smooth consistency, pour it onto the lined baking sheet. Use a spatula to spread the chocolate so that it’s an even thickness. Sprinkle crushed candy cane bits over the melted chocolate.
Place in freezer for about 10 minutes. Break pieces of the peppermint bark into desired sizes. Keep refrigerated until ready to serve.