• Line Tin: Line a 9 x 9 inch (22cm x 22cm) square baking tin with parchment paper and set aside. Tip: Grease the tin with butter first so the parchment sticks in place.

White Chocolate

• Set Up Double Boiler: Place a heat-proof mixing bowl over a small–medium pot of simmering water.
• Melt Chocolate: Add the white chocolate and coconut oil, gently melting over low heat until smooth, stirring occasionally.
• Add Peppermint: Stir in the peppermint extract.

Milk Chocolate

• Melt Chocolate: In a separate bowl using the same double-boiler method, melt the milk chocolate and coconut oil until smooth, stirring occasionally.
• Turn Off Heat: Once both chocolates are fully melted, turn off the heat.
• Flavour White Layer: Stir peppermint extract through the white chocolate only.

Assemble

• Layer 1: Pour half of the melted white chocolate into the lined tin.
• Chill Briefly: Refrigerate for 5–10 minutes, until just set to the touch (not runny, not fully hardened).
• Layer 2: Remove from the fridge and pour all the melted milk chocolate over the white layer.
• Chill Again: Refrigerate for 10–15 minutes until the milk chocolate is just set to the touch.
• Layer 3: Remove from the fridge and pour over the remaining white chocolate.
• Add Topping: Sprinkle over crushed candy canes.
• Final Chill: Refrigerate for 1–2 hours or until completely set.
• Slice: Let sit at room temperature for 5 minutes. Run a sharp knife under hot water, dry it, and slice into bars or rustic pieces.
• Serve: Enjoy!
• Store: Keep refrigerated in an airtight container for up to 1 week.