Line a pan about half the size of a standard cookie sheet with foil.
Place the Oreos in a one gallon sized Ziploc bag. Seal the bag and use a rolling pin to whack the cookies until each cookie is in about 5-6 pieces. Set aside.
Melt chocolate in double boiler, stirring occasionally. Remember that it has to be perfectly dry - a tiny bit of water can cause the chocolate to become grainy and yucky.
When chocolate is melted add 1/2 cup of crushed candy cane pieces and the smashed Oreos. Stir until fully mixed.
Spread the chocolate mixture out on the foil lined pan until it is evenly distributed.
Scatter about 3/4 cup additional crushed candy cane on top of the bark. Press it gently to the melted chocolate to make it adhere.
Place bark in the refrigerator to allow it to set fully, about 1-3 hours.
Use the edges of the foil to lift the bark out of the pan. Peel off the foil and put the bark on a wooden cutting board. Break into pieces with the tip of a sharp knife.
Store bark in an airtight container in the refrigerator.