Microwave chocolate chips in large microwavable bowl on HIGH for 1 ½-2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint & mint extract. Spread on large foil-lined baking sheet to ¼-in (0.5 cm) thickness. Add food colour, drop by drop, over mixture. Using a wooden skewer, swirl colour through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.
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Last updated: October 27th, 2020
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