Peppermint Bark (Small-Batch)

Make the dark chocolate layer:

1. Add dark chocolate, cacao chips and 1 teaspoon coconut oil to a microwave-safe bowl.
2. Heat in 30-second increments, stirring the chocolate until melted.
3. Stir in ¼ teaspoon peppermint extract and transfer the chocolate mixture to a small baking tray (6.5" by 9.5"), spreading it in a thin, even layer.*Note: if the chocolate seizes, add in about 1 tablespoon of hot water to smooth the chocolate out.
4. Place the tray into the fridge for 10 minutes to harden.

Make the white chocolate layer:

1. In a separate bowl, add the white chocolate and 1 teaspoon coconut oil, heat in the same manner, until melted.
2. Stir in ¼ teaspoon peppermint extract.*Note: if the chocolate seizes, add in about 1 tablespoon of hot water to smooth the chocolate out.
3. Once the dark chocolate layer has set, transfer the white chocolate mixture to onto the dark chocolate layer and repeat, spreading it in a thin layer over top.
4. Sprinkle crushed candy cane over the surface of the white chocolate layer.
5. Place the bark into the fridge to harden and set.
6. Once hardened, use a sharp knife to cut or snap off pieces.
7. Place the chocolate peppermint bark into an airtight container in a cool, dark location for up to 2 weeks.