Unwrap the candy canes and place them in a gallon-size zip lock bag. Whack them with the back of a table or soup spoon until they’re all in small bits. Don’t crush too fine, you want a bit of texture.

Optional - place the crushed candy canes in a sieve (not a fine mesh strainer) set over a bowl. Shake the sieve a little to separate the larger pieces from the finely crushed candy cane. Reserve ¼ cup of the larger pieces for the top of the brittle. Set aside

Place the chocolate wafer cookies in a gallon size zip-lock bag (you can use the same bag) and crush them by whacking with the back of a table or soup spoon. Again, don’t crush too fine. Leave a bit of texture. Set aside.

Place semisweet and milk chocolate chips in a medium-size, microwave-safe bowl. Microwave on high power for one minute. Stir to redistribute the microwave again for 30 seconds and stir. Repeat one or two more times until the chips look shiny then remove them from the microwave and stir until smooth and the chips are completely melted. Add the cookie crumbs and ¾ cup of the crushed candy canes to the bowl with the melted chocolate. Stir well to combine.

Remove the prepared sheet pan from the oven. Spray lightly with non-stick cooking spray. Pour the melted chocolate mixture onto the sheet pan and spread to an even layer to the edges of the pan with an offset knife.

Place the white chocolate wafers, bark or melting chips in a small microwave-safe bowl or cup. Microwave on 50% power for 30 seconds. Remove and stir to redistribute. Return to the microwave and heat again for 15-second intervals stirring well in between each microwave stint until the chips look shiny. Then stir until melted and smooth.

Drizzle the melted white chocolate over the chocolate mixture on the sheet pan then sprinkle with the reserved crushed candy cane. Chill in the refrigerator until set, about 45-60 minutes. completely before breaking into pieces. Store in an airtight container.