Sadly, smacking the candy canes up was the highlight of the recipe for me. I tried using Girrhadelli white chocolate chips, as that's what i have in house and i didn't want to go out AGAIN for baking supplies. It kept resolidifying in the double boiler, and the first small batch in the microwave burned. :-( I was able to reheat the rest of the white chocolate and smush the blobs into the nicely poured out dark chocolate. it looks a bit of a hot mess, but will be tasty. Is it using chips that was the problem? I used chips for the dark chocolate without trouble. Hubby will still enjoy it, probably won't pause long enough to see that it's all blobby! ;-) Yes, white chocolate is SOOO finicky. I had trouble with my first batch, too - burned it completely, after just 2 minutes in the microwave! I learned - use bar chocolate; microwave in 15- to 30-second bursts, stirring gently as soon as it gets soft. I do think the chips glom up because they've got lecithin i them, to help keep them from melting away in your cookies... PJH

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