Line a 13×9 sheet pan or baking dish with parchment paper.
In a microwave safe bowl, add the dark chocolate chips and 2 teaspoons coconut oil. Microwave for one minute. Remove, and stir really well. If the chocolate is still not melted, place back in the microwave for 15-20 second increments until fully melted, stirring in between.
16 ounces dark chocolate chips
Pour the melted chocolate into the bottom of the sheet pan or on a cookie sheet, and use a spatula or the back of a spoon to spread it out evenly.
Place in the fridge for 10-15 minutes or just until firm.
In a second bowl, add the white chocolate chips, and remaining coconut oil. Microwave for for 45 seconds. Remove and stir really well. Place back in the microwave for an additional 15 seconds, and stir again. Continue to microwave in 15 second increments, stirring in between until melted. Note: Be careful not to overheat!
16 ounces white chocolate chips, 4 teaspoons coconut oil
Remove the sheetpan from the fridge, and spread the white chocolate evenly over the dark chocolate.
Sprinkle crushed candy canes and sea salt on top.
1/2 cup crushed candy canes or to taste, Flake sea salt to taste
Refrigerate for 1 hour or until set.
Peel the bark from the parchment paper, break it into pieces, and enjoy!
Store at room temperature for 2-3 days or in the fridge for up to 3 weeks.