Line a 9x13 pan with non-stick foil.
Melt 8 ounces of the white chocolate chips with one teaspoon of coconut oil in the microwave or on the stove.
Once smooth, stir in 1/2 teaspoon of extract.
Spread in the lined pan, sprinkle with about a third of the sea salt.
Freeze for 8-10 minutes, until mostly set.
Repeat the above steps with chocolate chips.
Repeat the above steps with the remaining white chocolate, except before freezing, sprinkle the top of the white chocolate with the crushed candy cane.
Freeze until completely set. Peel off foil and break into pieces.