Line a 9×13-inch baking sheet with parchment paper and set aside. Make sure the parchment goes slightly up the sides so the bark lifts out easily later.

Melt the dark chocolate chips using one of these methods:

Microwave in 20–30 second bursts, stirring between each interval

Stir in 1 tablespoon coconut oil if using. This helps the chocolate melt smoothly and gives it a glossy finish.

Pour the melted dark chocolate onto the prepared pan and spread evenly with a spatula. Place the pan in the freezer for 10 minutes, or until the chocolate is firm.

Melt the white melting chocolate or vanilla chips using the same method as above.

Pour the vanilla chocolate over the hardened dark chocolate layer and gently spread it to the edges.

If using white melting chocolate, immediately sprinkle the crushed candy canes on top.

If using vanilla chocolate chips, wait 1–2 minutes until the surface starts to set slightly so the candy canes don’t melt or bleed.

Return the pan to the freezer for 30 minutes, or until completely firm.

Lift the bark out using the parchment paper and break into rustic pieces.