Prep your pan
Line a baking sheet with parchment paper or a silicone mat.

Melt dark chocolate
In a microwave-safe bowl, melt dark chocolate in 20-second intervals, stirring between each, until smooth. Stir in peppermint extract (if using). Spread evenly onto the lined baking sheet. Chill for 10–15 minutes.

Melt white chocolate
In a clean bowl, melt white chocolate the same way. Be careful – it burns faster than dark chocolate. Stir until silky.

Layer and top
Pour white chocolate over chilled dark chocolate layer and spread gently to cover. Sprinkle crushed peppermint on top while still warm. Add a light dusting of sea salt if you love sweet-salty bites.

Chill and break
Refrigerate until completely set (about 30 minutes). Once firm, break into shards.

Tips & Twists

Swirl it: Before the white chocolate sets, use a toothpick to swirl into the dark chocolate for a marbled look.

Add crunch: Stir in chopped pretzels or roasted nuts.

Make it colorful: Use red and green sprinkles with the peppermint for extra holiday flair.

Go gourmet: Add a pinch of espresso powder to the dark chocolate layer for mocha magic.