Line a baking sheet with aluminum foil or parchment paper.
Place candy canes in a plastic zip top bag and crush with a rolling pine. Don't pulverize the candy canes; there should be some chunks.
Add white chocolate to a medium bowl and place in microwave.
Microwave chocolate for 35 seconds; stir well. Cook chocolate for another 15 seconds and stir until smooth. If more cooking time is needed, microwave chocolate for 10 seconds, then stir very well. Repeat as needed.
Spread melted chocolate over foil, about ¼-inch thick.
Sprinkle crushed candy canes evenly over chocolate.
Gently press candy canes into chocolate.
Place baking sheet in freezer for about 10 minutes, or until chocolate is completely solid.
Cut peppermint bark into pieces using a chef's knife.
Eat immediately or store peppermint bark in refrigerator until ready to serve. Enjoy!