1. If needed, bake brownies according to package or recipe directions. Let cool completely (at least 2 hours).

2. Line baking sheets with parchment or wax paper. Crush candy canes finely using food processor or in sealed bag with rolling pin.

3. Break cooled brownies into chunks and crumble finely with your hands or pulse in food processor until uniform crumbs.

4. Add softened cream cheese, powdered sugar, and peppermint extract to brownie crumbs. Mix with hands or spatula until completely combined and mixture holds together.

5. Fold in 1/2 cup crushed candy canes, distributing evenly. Refrigerate mixture 15-20 minutes if too soft.

6. Scoop 1.5 tablespoons of mixture and roll between palms to form smooth balls. Place on prepared baking sheet.

7. Repeat with remaining mixture to make 24-30 balls. Refrigerate 30 minutes or freeze 15 minutes until very firm.

8. Melt chocolate and coconut oil in microwave at 50% power in 30-second bursts, stirring between each, until smooth.

9. Remove brownie balls from refrigerator (work with 6-8 at a time). Drop one ball into chocolate, use fork to roll and coat completely.

10. Lift with fork, tap on bowl edge to remove excess chocolate. Place on prepared sheet and immediately sprinkle with crushed candy canes.

11. Repeat with remaining balls, reheating chocolate as needed if it thickens.

12. Optional: Drizzle with melted white chocolate after dark chocolate sets.

13. Let set at room temperature 30-45 minutes until chocolate is completely hardened.

14. Store in airtight container at room temperature up to 1 week, refrigerated up to 2 weeks, or frozen up to 2 months.