Add white chocolate while the base layer is still tacky to prevent layers from separating.

Use only oil-based peppermint extract to keep chocolate smooth.

Sea salt flakes add sparkle and crunch. If unavailable, use coarsely ground salt.

To crush peppermint, seal candies in a zip-top bag and roll gently with a rolling pin.

For variety, swirl chocolates together or add crushed pretzels or toffee bits.

Store in an airtight container at room temperature for several weeks.

Freezer-friendly up to 3 months. Thaw in the container to avoid condensation.

Naturally gluten-free and vegetarian. No candy thermometer needed.