First, make the hard candy. Line a 9x13-inch baking dish with parchment paper and set aside. Mix together the sugar, corn syrup, and water in a small pot over medium heat until the sugar has dissolved and the ingredients are completely combined.

Without stirring, raise the heat to medium high and bring the mixture to a boil and allow it to continue to heat up until the mixture reaches 310 degrees Fahrenheit with a candy thermometer. Stir in the rose water, vanilla extract, and food coloring, making sure it is still at 310 degrees Fahrenheit after you add them. If it is, you can remove it from the heat, if not keep it on the heat until it goes back up to 310 degrees Fahrenheit, then remove it.

Pour the candy into the lined baking dish in a thin even layer and allow to cool to room temperature, then place it in the refrigerator for 2 hours to help it harden. Break the candy into pieces (I used plastic sandwich bags and a meat tenderizer mallet) and set aside.

To make the bark, line a 9x13-inch baking dish with parchment paper and set it aside. Melt down the white chocolate chips and coconut oil in a large double boiler over low heat, stirring constantly until just melted and smooth. Add 10 drops of the peppermint essential oil, taste, and add more as desired.

Remove from heat and pour half of the white chocolate into the lined dish, then sprinkle with half of the hard candy pieces. Pour the remaining white chocolate on top and then sprinkle with the remaining hard candy. Place the pan in the refrigerator and allow to cool for 4 hours (or overnight at room temperature) before breaking it into pieces for serving.