Stephanie Bradshaw’s Really Easy Chocolate Peppermint Treats

2 twelve-ounce bags of milk chocolate chips
2 twelve-ounce bags of white chocolate chips
about 10 candy canes

Cover a cookie sheet with wax paper. Melt both bags of milk chocolate chips together over the stove (stir constantly until melted so they don’t burn). Pour melted chocolate into the cookie sheet on top of the wax paper. Smooth with a spoon. Place the cookie sheet in the freezer until the chocolate hardens. Unwrap the candy canes and put them in a ziplock bag. Use a rolling pin to break them into small pieces. Melt both bags of the white chocolate and pour it into the cookie sheet on top of the milk chocolate layer, smoothing with a spoon. Sprinkle the candy cane pieces evenly over the top of the white chocolate before it hardens. Freeze until hard. Remove from the cookie sheet and break into small pieces. Enjoy!