Line a baking sheet with parchment paper (ensure it will fit into the freezer).
Crush the candy canes and ensure you are left with non-uniform pieces (there should be a mixture of dust and small to medium pieces). To do this, place in a food storage bag and crush (I use a meat tenderizer). Since candy canes can be different sizes, ensure your crushed candy canes measure about 1/4 cup.
Place the chocolate chips in a double broiler over medium heat (don't let the water boil underneath). Melt the chocolate and stir as needed. Once melted, remove from the heat and stir in 1/2 of the crushed candy canes.
Pour the chocolate mixture onto the parchment paper and smooth out evenly to 1/4 inch thickness. Evenly sprinkle the remaining crushed candy cane on top. Place the pan in the freezer for 15 minutes to harden.
Remove and break up into desired sizes and shapes. Store away from heat or direct sunlight in a sealed container. It also stores well in the fridge until ready to eat. You can make this several days ahead.