Line a rimmed baking sheet with parchment paper and set aside.

Using a double broiler, or a glass bowl over simmering water in a pot, melt dark chocolate, coconut oil, and vanilla.

Pour the melted dark chocolate mixture onto the parchment paper and spread out, covering the parchment paper. Sprinkle flak salt and put cookie sheet in the freezer for about 2-3 minutes. (Do not let the chocolate solidify entirely but just firm up a bit)

Using a double broiler, or a glass bowl over simmering water in a pot, melt white chocolate, coconut oil, and peppermint extract.

Pour the melted white chocolate mixture over the top of the dark chocolate mixture. Using a rubber spatula, spread the white chocolate over the dark chocolate, covering the whole tray.

Sprinkle with crushed peppermint candy and return tray to the freezer to solidify, about 1 hour.

Break the chocolate bark into desired size and shape. I like to cut mine into triangular shapes.

Store in the freezer throughout the holiday season.