Break or cut the chocolate into small pieces.

Add 3/4 of the chocolate to a double boiler (see notes for alternatives). Bring the water to a boil and allow the chocolate to melt.

Once it is nearly melted, remove it from heat and place it on a hot pad or towel. Add the coconut oil, the remaining 1/4 of the chocolate, and vanilla extract. Stir vigorously with a spoon until slightly shinning and smooth.

Add 1/4 cup of crushed candy canes to the chocolate and stir in.

Pour the chocolate onto a parchment paper-lined cookie sheet. Spread it out with a spatula until it is about 1/4 inch thick, and sprinkle with the remaining candy cane pieces.

Allow to cool uncovered for at least 4 hours. Break into desired size pieces.