Preparation:
Line a baking sheet with foil; set aside. In a double boiler, heat chocolate pieces over low heat, stirring constantly, until melted and smooth. Remove from heat. In a double boiler, heat candy coating over low heat, stirring constantly, until melted and smooth. Remove pan from heat. Stir in crushed candies. Pour melted coating mixture onto prepared baking sheet. Spread coating mixture to about a 3/8" thickness; drizzle with melted chocolate. Gently zigzag a narrow metal spatula through chocolate and peppermint layers to create a swirled effect. Let candy stand several hours or until firm (candy can be chilled 30 minutes or until firm). Use foil to lift candy from baking sheet. Carefully break into pieces. Store, lightly covered, for as long as 2 weeks. Makes about 1 1/4 pounds. |
