Prep the pan: Line a rimmed baking sheet with parchment, leaving some overhang for easy lifting. Clear space in your fridge or a cool spot for setting.

Melt the dark chocolate: Use a microwave in 20–30 second bursts, stirring between each, until smooth. Or melt gently over a double boiler. Stir in 1/4 teaspoon peppermint extract if using.

Spread the base layer: Pour the dark chocolate onto the parchment and spread into an even layer, about 1/4 inch thick. Tap the pan to release air bubbles.

Set slightly: Chill for 10 minutes, just until the surface is beginning to firm but not fully hard. This helps the layers bond without blending.

Melt the white chocolate: Warm gently using the same method. Stir in 1/4 teaspoon peppermint extract if using. Avoid overheating—white chocolate scorches easily.

Add the top layer: Pour the white chocolate over the semi-set dark chocolate. Spread gently to the edges without digging into the layer below.

Add the crunch: Immediately sprinkle crushed candy canes evenly on top. Press very lightly so they adhere. Add a pinch of flaky sea salt if you like a sweet-salty finish.

Set completely: Refrigerate 30–45 minutes, or let it set at cool room temperature until firm.

Break into pieces: Lift the bark from the pan using the parchment. Break into irregular shards with your hands or cut with a warm knife for cleaner edges.

Serve or gift: Plate, pack into tins, or bag in cellophane with a ribbon. Keep cool to prevent melting.