Line a 8x8 square baking pan with foil. Leave some excess hanging over the edge.
In a microwave or over a double boiler, melt 6 ounces of the Dark Chocolate (6 ounce) in a heat proof bowl. Once melted, stir in Butter (2 tablespoon).
Pour into baking pan and spread evenly with the back of a spoon or off-set spatula until the chocolate coats the pan. Place in fridge for 30 minutes until chocolate hardens.
In a microwave or over a double boiler, melt White Chocolate (3 ounce) and 3 ounces of the Dark Chocolate (3 ounce) in a heat proof bowl.
Pour over the hardened layer of chocolate. Spread evenly with back of a spoon. Sprinkle with Candy Cane (5 piece) and refrigerate until hardened (30 minutes).
Using the excess foil, lift out of the pan. Fold back foil and lift out the bark. Break with your hands or cut with a knife.