Candy Cane Bark

Steps

1. Place all of the candy canes in a large zip-lock plastic bag and crush with a rolling pin or meat tenderizer to a chunky consistency. Line a large cookie sheet with plastic wrap. A cookie sheet with sides works best.
2. Add the 2 bags of semisweet chocolate chips to a microwave safe glass bowl, microwave for 30 seconds, stir well, and repeat until melted and smooth.
3. Immediately pour the melted chocolate into the lined cookie sheet and spread evenly. Spreading to the edges is not necessary. I like mine spread to about a 1/4" thickness. Refrigerate until firm. Do not allow it to cool completely so that it adheres well to the white chocolate layer. Also, if it's too cool, it will harden the white chocolate before the candy cane has a chance to stick to it. Scratch the top of the chocolate lightly with a fork to create a rough texture. This helps the white chocolate stick better.
4. Meanwhile, in a clean glass bowl, repeat the previous steps with the white chocolate. Add in a tablespoon of Crisco, the fat helps the white chocolate not seize up. Oil may be used instead, but tends to add a hint of yellow to the white chocolate.
5. Pour the white chocolate over the semisweet layer and quickly smooth out evenly without swirling into the layer below it.
6. Sprinkle the crushed candy canes and lightly press the pieces into the melted white chocolate. Allow the chocolate to come to room temperature before placing the cookie sheet back into the refrigerator until firm. Cut into pieces, big or small, with a butter knife or snapping it by hand.