Line a large cookie sheet with parchment or wax paper.
In a double boiler (or microwave), melt chocolate, stirring frequently. In a double boiler, this usually takes about five minutes (less in the microwave if you're stirring every 30 seconds). Ensure that it's totally melted and smooth.
24 ounces light cocoa candy melts
Pour melted chocolate onto cookie sheet and spread until smooth. Allow to partially set for a few minutes (at room temperature) while you move on to the next step. (This keeps it from separating.)
In a double boiler (or microwave), melt white chocolate while stirring continuously. Add peppermint extract.
20 ounces white almond bark, 1 teaspoon peppermint extract
Spread onto partially set chocolate.
Add crushed peppermint and sea salt flakes.
3 ounces crushed peppermint, 1½ teaspoon sea salt flakes
Allow to cool and cut or break into pieces.
Notes
You can a sea salt grinder set to the largest setting to achieve small flakes, or buy sea salt flakes.
Use a food safe peppermint oil so you don’t seize the chocolate.
Use your favorite chocolate brand for this recipe.
If you need to crush your peppermint sticks or candy canes, try adding them to a Ziplock baggie and rolling with a rolling pin.
Store in a cool place in an airtight container for several weeks.