Peppermint Bark

Method

Line a baking tray with greaseproof paper. Melt the dark chocolate with half the coconut oil in a heatproof bowl over simmering water, stirring occasionally until smooth. Pour the dark chocolate onto the prepared tray, spread evenly to about 5mm thickness, and allow to set at room temperature or in the refrigerator for 30 minutes. Melt the white chocolate with the remaining coconut oil and peppermint extract over gentle heat, then pour over the set dark chocolate layer and spread evenly. Sprinkle the crushed peppermint sweets and sea salt over the white chocolate whilst still warm, pressing gently so they adhere. Allow to set completely at room temperature for at least 2 hours, then break into irregular shards and store in an airtight container.