Ingredients
1 tablespoon butter1-1/2 pounds white candy coating, coarsely chopped, divided1 cup semisweet chocolate chips1 teaspoon peppermint extract4 drops green food coloring, optional3 tablespoons heavy whipping cream
Preparation
Line a 13x9-in. pan with foil. Grease foil with butter.
Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour.
Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.
