Mint Chocolate Bark

Directions

1. 1
   Line a 13x9-inch baking pan with parment paper.
2. 2
   Melt white chocolate over low heat, and stir in 1/3 cup crushed candy canes.
3. 3
   Pour mixture into lined pan, spreading it to within half an inch of the edges.
4. 4
   Melt semisweet chocolate chips and drizzle over white chocolate mixture.
5. 5
   Sprinkle on remaining candy cane pieces.
6. 6
   Place in fridge til firm; break into pieces.
7. 7
   Serve at room temperature.