In a glass bowl, break up the dark chocolate bar and top with 1 tsp of coconut oil

Microwave for 1 min and 30 seconds, pausing and stirring every 30 seconds

Once melted, add 1/4 tsp peppermint extract and whisk until combined

Line an 8x8 baking dish with parchment paper

Pour the liquid chocolate mixture and spread it evenly across

Freeze for 30 minutes

Repeat steps 1-3 with the white chocolate

Spread the melted white chocolate across the frozen dark chocolate layer

Chop the peppermint candy cane pops into small pieces and sprinkle them on top with flaky sea salt

Put the dish back into the freezer for 30 more minutes until solidified

Let it sit at room temperature and then break into pieces & enjoy!