1Do not unwrap candy canes. Place several in a zipper bag, remove all air possible. Take a thick handled butter knife handle (or a hammer)and rap on the candy canes to break them up. Remove the candy cane wrappers. Separate the larger pieces to a bowl and set aside for topping/garnishing the candies.
2In double boiler (or a pan sitting on a smaller pan with boiling water), melt the almond bark (break the squares apart before putting in the pan). When the almond bark is melted and creamy, add the candy cane crumbs and pieces that were not reserved for the topping/garnish. Add as many candy canes as you want. Each time you break up the candy canes, set some aside in the bowl. When all the candy is broken up (at least a cup), stir it around in the almond bark.
3Using a teaspoon, place a teaspoon at a time onto wax paper lined baking sheet. When a third of the pan has been done, place a couple larger pieces of broken candy cane on top (be sure the red part is facing out). Repeat until the tray is full.
4Place tray in refrigerator or freezer for 5 - 10 minutes or until the almond bark is set.
Remove from wax paper and put in zipper bags or air tight containes.
5*** You can also make some with the chocolate bark... both are good!