Place the chocolate in a glass bowl over boiling water and stir until chocolate is a melted, smooth consistency.
Pour the chocolate into a parchment paper-lined pan.
Freeze the chocolate pan for 10 minutes to solidify the chocolate.
Whisk the melted coconut oil, coconut butter, maple syrup, peppermint extract and vanilla extract together until it turns into a icing consistency
Split the mixture into two bowls. Add matcha powder to one half of icing for a festive touch. Chill for 10 minutes.
Spread coconut mixture over the hardened chocolate. Top with matcha drizzle and crushed candies
Freeze until solid (about 1-2 hours)
Remove from freezer and break into pieces