Line a baking sheet with parchment paper. Set aside.
Using a double boiler, melt the chocolate until it's smooth. Remove from heat. Pour the chocolate mixture onto the baking sheet and spread into a thin layer (about 1/4 inch thick).
Place mini marshmallows, coconut oil, and peppermint schnapps in a bowl. Microwave for 20 seconds then stir.
Add small dollops of the melted marshmallow on top of the melted chocolate then using a toothpick, swirl it around a bit. Not too much as it does get sticky. Just enough that it looks swirly. Sprinkle crushed candy canes on top.
Refrigerate for 1-2 hours (the longer the better) until solid. The marshmallow will not be completely solid. It will remain slightly gooey and that's ok because gooey boozy marshmallows!
Break the bark into pieces and place in gift boxes, tins, or serve immediately.
You can store in an airtight container in the refrigerator for up to 1 week.