Store bark in an airtight container, refrigerated, for 1-2 weeks.
Ensure you have a wide enough baking tray so you can spread your chocolate out enough.
When you add in the extract to the white chocolate, it begins to quickly thicken, you don’t want your chocolate to get seized. To prevent this, add more coconut oil in the beginning, I like to add around 2 tablespoons, if not 3, depending on how much extract you will be adding. Slowly pour in your extract and if it feels like its quickly hardening, stir through more coconut oil to thin it out.
The green food colouring is completely optional. If you can find a good natural (healthy) food colouring, that would be great!
Add more or less of the colouring and peppermint extract depending on your taste and look preference.