Line a 13 X 9-inch baking pan with aluminum foil and set aside.
Break the white chocolate into pieces (if not using chips) and melt in a double boiler or microwave.
Remove the pan from the heat and stir in 1/3 cup of candy cane pieces.

Pour the mixture onto the foil-lined pan, spreading it to within a half inch of the edges.
Melt the semisweet chips and drizzle them over the white chocolate mixture.

Sprinkle on the remaining candy pieces.
Place the bark in the refrigerator and chill until firm, about 15 minutes.
Then break or cut into pieces.