-
Using a double boiler, melt the semi-sweet chocolate
-
Pour over a parchment paper-covered baking sheet
-
Spread with spatula into an even layer
-
Chill for 15 minutes
-
In a separate bowl, use a double boiler to melt the vanilla almond bark and then spread it on top of the cold semi-sweet chocolate
-
Immediately sprinkle crushed candy canes over chocolate
-
Refrigerate for 15 minutes
-
Cut into squares