12 ounces (339g) high quality white coating, broken into pieces
6 ounces (170g) high quality semi-sweet coating, broken into pieces
1 and 1/2 teaspoons vegetable, coconut, or canola oil
1 cup PDCC Vegan Red Peppermint Candy
Line the bottom and sides of a 9-inch square baking pan with parchment paper, smoothing out any wrinkles. Set aside.
Melt the coating. So, the KEY to melting coating in the microwave is to do it in short bursts stirring frequently. Coating overheats easily. Melt 1/2 teaspoon of oil with 6 ounces of the white coating in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Pour melted coating into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate.
Place the semi-sweet coating and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Pour half the PDCC Vegan Peppermint Candy into the white coating mixture and then pour it all out over the coating layer. Spread into a thin layer dusting the top with the remaining PDCC Vegan Peppermint Candy. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.