Take a cookie sheet and line the entire pan with aluminum foil or parchment paper. Make sure the aluminum foil or parchment paper covers the base and edges of the pan completely.

Use a double boiler over medium heat to melt the dark chocolate chips and semi-sweet chocolate chips together. If you don't have a saucepan and heat-safe bowl to make the double boiler, you can melt the chips together in a medium sized microwave-safe bowl, heating in 30 second increments and stirring between each heating.

Prepare the white chocolate chips by melting with the double boiler or microwave. Heat until completely melted and then pour the melted white chocolate over the chilled dark chocolate layer on the baking pan.

Carefully spread the white chocolate evenly over the chocolate layer, not pushing too hard, not pushing too hard as the hot melted chocolate will cause the bottom layer to soften.

After the white chocolate is spread, immediately sprinkle the crushed candy canes atop the white chocolate.

Place back in the refrigerator to set for an hour or until completely hardened.

Remove the tray from the refrigerator, then remove the aluminum foil or parchment paper from the pan, using both hands to lift it from both ends. You should be able to gently peel off the foil or paper from the back of the bark. 

Break the bark into pieces and serve.