1-First Step: Mise en place. Line two baking sheets with parchment paper for easy release. Gather 24 chocolate sandwich cookies or shortbread. Crush 1-1.5 cups peppermint candies: place in a ziplock bag, smash with a rolling pin until fine pieces form. Takes 5 minutes. Pro tip: Wear gloves to avoid sticky hands. This prep ensures smooth assembly.

2-Second Step: Melt the dark chocolate. In a microwave-safe bowl, add 6 oz dark chocolate chips and 1 tbsp coconut oil. Microwave in 30-second bursts, stirring after each. Stop when mostly melted; residual heat finishes it. About 2 minutes total. If stovetop, use double boiler on low. Smooth chocolate clings perfectly to cookie bottoms.

3-Third Step: Dip the cookies. Hold each cookie by edges, dip halfway into dark chocolate. Let excess drip off, place on parchment-lined tray. Work in batches of 6-8 to avoid hardening chocolate. Use fork for easy dipping if hands get messy. Space them 1 inch apart. This creates the bark-like base layer.

4-Fourth Step: Melt white chocolate. In another bowl, melt 12 oz white chocolate chips with 1 tbsp coconut oil, same microwave method. Stir smooth. Add 1 tsp peppermint extract for extra zing if desired. White chocolate sets faster, so keep warm over hot water if needed.

5-Fifth Step: Drizzle and sprinkle. Spoon melted white chocolate into ziplock bag, snip corner for piping, or drizzle from spoon over dipped cookies. Immediately sprinkle crushed peppermint before it sets. Press lightly for stick. Vibrant red candies pop against chocolate. Covers all cookies in 10 minutes.

6-Sixth Step: Chill to set. Place trays in fridge for 20-30 minutes until firm. No oven needed, making it true no bake peppermint bark cookies option. Check shine; if dull, temper next batch by seeding with unmelted chips.

7-Final Step: Finishing touches and serving. Pop off parchment, arrange on platter. Serve at room temp for best snap. Pair with hot cocoa or gift in tins. Store as below. Total time: 45 minutes. Beginners nail it first try. For baked base variation, bake chocolate cookie dough first at 350°F for 10 minutes, cool, then top.