1 block white chocolate
1 lg. or 25 sm. red, white, green striped candy cane, crushed into sm. pieces

Heat white chocolate in double boiler over low heat until all is melted. Add crushed candy cane to white chocolate. Make sure white chocolate stays warm. Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula. Place cookie sheet in freezer until the mixture has hardened. Take out of freezer and crack bark into small pieces. Remove from wax paper and store at room temperature. Do not refreeze.