Place a pot of water to boil and when it comes to a boil drop the temperature on the pot to medium-low

Place a bowl on top of the pot (not in the water, you’re making a double-boiler here).

Place the semisweet chocolate chips in this bowl to melt, mixing it once in a while to help it along (this should take about five minutes).

Meanwhile, prepare a 9 x 13 lasagna dish (or any baking sheet of your choice; I used the lasagna pan and it fit perfectly).

Lay 2 sheets of parchment paper into the lasagna pan and push them down, place one piece lengthwise and then lay the second sheet on top of the first widthwise (so opposite to the first, like making a cross), you want it plush with the bottom of the pan because you are going to pour the chocolate on to the paper. The key is to cut the paper long enough so you have a handle to pull the bark out of the dish after it has set.

Once the chocolate has melted pour it into the prepared pan (right on top of the paper) and smooth it out into a single layer.

Let the chocolate set in the fridge for 30 minutes to an hour.

Prepare the white chocolate the same way you did the dark.

When the dark chocolate has completely set (you’ll see it’s no longer shiny and it will be hard to the touch), pour the white chocolate over dark chocolate layer and then immediately coat the white chocolate with the candy cane (see notes).

Refrigerate to set for at least an hour BUT best results occur if you allow the bark to set over night.

Once set, pull the bark out of the pan using the parchment paper handles and break into pieces (I did it by hand but I’m told it’s fun using a hammer).