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Melt the chocolates (separately). I always use the microwave, in 20-30 second increments at 40-50% power. Sometimes high quality white chocolate can be very thick--if this happens, add a tablespoon of butter to loosen it a bit. In both cases, mix until smooth.
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Drizzle the bittersweet chocolate all over both cookies. Then repeat with the white chocolate--once again, if the white chocolate is a little stiff, put it in a plastic baggie, snip one corner off the bag, and squeeze it to drizzle. Be careful not to squeeze too hard or you will end up with a blob of white chocolate, which did happen to me!
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Immediately, before the chocolates set, sprinkle the crushed candy canes over the 2 cookies.
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Place the cookie sheets in a fridge (or cold garage) for 10 minutes to set the chocolate. Then break into small pieces.
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If, as happened to me, it turns out parts of the cookie are underbaked, put it back into a 200 F oven for 15 minutes at a time, then allow to cool completely, and then recheck for crispness. Repeat if necessary. I had to do it twice, but because it was mostly hands-off, it was not a big deal.