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