Preparation:
In a heavy saucepan over low heat, melt chips and 1 cup milk; add vanilla. Spread half the mixture into a waxed paper-lined 9-inch square pan; refrigerate 10 minutes or until firm. Set aside remaining chocolate mixture at room temperature. In a heavy saucepan over low heat, melt confectioner's coating with remaining milk (mixture will be thick). Add peppermint extract and food coloring if desired. Spread on chilled chocolate layer. Refrigerate an additional 10 minutes or until firm. Spread reserved chocolate mixture on mint layer. Refrigerate 2 hours or until firm. Turn onto cutting board; peel off waxed paper and cut into squares. Store loosely covered at room temperatur |
