Line 9 x 13 inch pan with wax paper.

Put chocolate chips and oil in a glass mixing bowl and microwave on high power for 1 minute, then stir. Continue to heat and stir at 20 second intervals until mixture is smooth.

Pour onto pan lined with wax paper and refrigerate for 30 minutes.

Put candy canes on a piece of wax paper and cover with another piece. Use rolling pin to crush candy canes. Set aside.

Melt bakers chocolate on 50% power in microwave for 30 seconds, then stir. Continue to heat and stir at 20 to 30 second intervals until smooth.

Spread white chocolate over dark chocolate and sprinkle with crushed candy canes.

Refrigerate for 30 minutes.

Break into pieces and serve.