Prepare the Workspace:
Line a baking sheet with parchment paper or a silicone baking mat for easy removal. Set aside.

Melt the Dark Chocolate:
Place the dark chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring after each round, until smooth and fully melted. Avoid overheating.

Spread the Base Layer:
Pour the melted dark chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, approximately ¼ inch thick.

Add the Candy Cane Crunch:
Immediately sprinkle the crushed candy canes over the melted chocolate, pressing gently to help them stick. Let the layer set at room temperature or in the refrigerator for about 20 minutes.

Melt the White Chocolate:
Melt the white chocolate chips using the same microwave method as the dark chocolate, stirring until smooth.

Drizzle for Decoration:
Using a spoon or piping bag, drizzle the melted white chocolate over the hardened dark chocolate and candy cane layer in a zigzag pattern.

Cool and Break:
Allow the bark to cool completely (approximately 30 minutes in the refrigerator). Once hardened, break it into pieces of your desired size.

Serve or Store:
Enjoy immediately, or store in an airtight container for up to two weeks in a cool, dry place.