Candy Cane Bark - yields one 9 x 9 pan
1 1/2 cups semi sweet chocolate chips
1 1/2 cups white chocolate chips
20 mini candy canes (approximate - I didn't really count or measure)
Preheat the oven to 250 F. Line an 9 x 9 inch pan with foil and spray with cooking spray. Spread out semi sweet chocolate chips in pan with foil and let melt in oven for a few minutes. Spread melted chips with a spatula to evenly cover the bottom of the pan. Chill in fridge for at least 30 minutes or until completely cooled and hard. Spread candy canes on a cookie sheet, cover with a tea towel and crush until quite fine. Separate out the bigger pieces from the very fine pieces and candy cane dust. Melt white chocolate chips in a double boiler or in the microwave on medium power for a few minutes, stirring every few minutes. Add some of the candy cane dust and very fine pieces to the melted white chocolate. Spread white chocolate mixture over cooled pan of semi sweet chocolate. Sprinkle remaining candy cane pieces on top and press down gently with a spoon to help pieces stick. Put in fridge to cool completely. When cooled, lift foil out of pan and cut into squares.