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While the milk layer is cooking, in a medium bowl mix together the crushed candy cane, mini marshmallows and 1/2 cup chocolate chips.
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Remove the pan from the oven and immediately sprinkle the topping mixture on top of the milk layer.
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Put the pan in the oven for about 3 more minutes, until the marshmallows puff up.
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Remove the pan from the oven.
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Place the remaining 1/2 cup of chocolate chips in a microwave safe bowl and melt. Use 15 second intervals stirring in between.
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Drizzle the melted chocolate over the bar cookies.
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Cool to room temperature.
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Place in the refrigerator for 30 minutes to cool completely.
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Remove from the fridge, using a warm knife, cut into squares.
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Place the squares in a sealed container in the refrigerator until serving.