Unwrap Candy Canes and place in freezer-size Ziploc Bag
Crush candy canes by rolling over the bag with a Rolling Pin, until you have them to your desired texture {small little chunks}
Place White Chocolate baking chips in large microwave-safe bowl, and microwave for 45 seconds, Stir, then microwave in increments of 30 seconds, stirring between each time, until chocolate is melted.
Stir in 1/2 of crushed candy canes to melted chocolate, then spread out evenly on your foil-lined cookie sheet. {*I used Non-Stick Aluminum Foil, but if using regular aluminum foil, spray with nonstick cooking spray first}
Once mixture has been spread out, sprinkle evenly with remaining 1/2 of crushed candy cane pieces.
Place in refrigerator for a minimum of 1 hour to let harden.
Remove from refrigerator, remove from aluminum foil, and break into pieces.