12 ounces Semi-sweet chocolate
12 ounces white chocolate
4 t vegetable oil
1 cup crushed candy canes
Line the bottom and sides of a 9x13 pan with foil, smooth out any wrinkles. Mix the semi-sweet chocolate with 2 t oil and melt in a double boiler. I used a pan of simmering water (on low) with a glass bowl set on top. Do NOT let the bottom of the bowl touch the water. Stir until completely melted. Pour into the prepared 9x13 pan, making an even layer and let chill in the fridge for 30 minutes. Repeat with the white chocolate mixed with the other 2 t of oil. Immediately after pouring the white chocolate in an even layer over the semi-sweet, sprinkle the crushed candy canes on top. Lightly press the candy canes into the white chocolate and then let set completely for about 1-2 hours in the fridge. Once set, break into uneven pieces. Store in the fridge in an air tight container.
I saw on a couple of sites that if you try and set the chocolate in the freezer the two layers don't stick together. I put mine in the freezer once it was totally set because I found it easier to break into pieces when it was frozen.