1. Line a rimmed baking sheet with parchment. Optionally draw a 9×12-inch rectangle on the underside as a guide.

2. Place candy canes in a zip-top bag and crush to small shards with a rolling pin. Set aside.

3. In a heat-safe bowl, gently melt white chocolate (double boiler or microwave at 50% power in 20–30 second bursts). Stir in 1/4 tsp peppermint extract, a pinch of salt, and 1/2 tsp coconut oil if using.

4. Melt dark chocolate the same way. Stir in remaining 1/4 tsp peppermint extract and remaining 1/2 tsp coconut oil if using.

5. Spread the white chocolate into the rectangle (about 1/4-inch thick). Tap the pan to level.

6. Drizzle dark chocolate in zigzags over white chocolate. Use a skewer or knife tip to create marbled swirls.

7. Immediately sprinkle crushed candy evenly on top, pressing very lightly so it adheres.

8. Chill until firm, 20–30 minutes (or let set at cool room temp 1–2 hours). Avoid overchilling to prevent shattering.

9. Peel bark from parchment and break into pieces with your hands, or slice with a warm knife for cleaner edges.

10. Store airtight in a cool, dry place up to 2 weeks; refrigerate only if your kitchen is warm or humid.