Line an 8 by 8-inch square baking pan with parchment paper, making sure it comes up the sides of the pan.

In a double boiler, melt the chocolate chips with ½ tablespoon of butter. Pour into the prepared pan, make sure it is in an even layer, and put in the freezer for 15 minutes or until completely firm.

Melt the white chocolate in a double boiler with the remaining ½ tablespoon butter and vanilla bean paste. If it seizes up (starts to get solidified) add very hot water, a little at a time, stirring until it is the right consistency. Quickly spread over the chocolate layer evenly. Sprinkle on the candy cane pieces, gently pressing into the white chocolate layer. Return to the freezer for another 15 – 30 minutes.

To serve, break or cut into pieces. Can be made 1 week ahead and stored in an airtight container in the refrigerator.