Line a cookie sheet with parchment or wax paper so the finished bark will release easily.

Using a double boiler (or carefully in the microwave in short bursts), melt the light cocoa candy melts (or chocolate chips) while stirring continuously so it becomes totally smooth. This usually takes about five minutes on the stove, less in the microwave.

Pour the melted chocolate onto the prepared cookie sheet and spread it out until smooth. Let this layer partially set for a few minutes at room temperature while you move on to the next step. This helps prevent separation of layers.

In another double boiler or microwave, melt the white almond bark (or white chocolate chip substitute), stirring continuously until completely melted. Then stir in the peppermint extract.

Spread this white chocolate mixture over the partially set dark layer.

Immediately sprinkle the crushed peppermint over the top, followed by the sea salt flakes.

Allow the bark to set completely—either at room temperature or in the refrigerator. Once firm, cut or break into pieces.