Prep the pan. Line a baking sheet with parchment paper. Clear a spot in the fridge or a cool counter for quick setting.

Melt the dark chocolate. Place dark or semisweet chocolate in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. (Alternatively, melt over a double boiler.) Stir in 1 teaspoon oil for shine if you like.

Flavor it (optional). Add 1/4 teaspoon peppermint extract to the dark chocolate. Stir well. Taste a tiny bit; add up to another 1/4 teaspoon if you want a stronger mint kick.

Spread the base. Pour the dark chocolate onto the parchment and spread to about 1/4-inch thick. Aim for a rectangle roughly 9x12 inches, but don’t stress the shape.

Melt the white chocolate. In a clean bowl, melt white chocolate using the same method. White chocolate scorches easily, so keep the bursts short. Stir until silky.

Create the swirl or layer. Drizzle the white chocolate over the dark layer. Use a spatula or toothpick to swirl gently, or spread it evenly for a clean layered look.

Add crunch. Sprinkle crushed candy canes across the top while the chocolate is still wet. Add a small pinch of flaky sea salt if you like that sweet-salty contrast.

Set and break. Let the bark set at room temperature for 30–45 minutes, or pop it in the fridge for 10–15 minutes until firm. Break into pieces with your hands or use a sharp knife for cleaner edges.

Serve or gift. Pile onto a platter, tuck into tins with parchment, or bag up for easy gifts. Keep extras stored properly (see below).