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1
Line 11x17 pan with parchment paper.
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2
Heat oven to 250 degrees F.
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3
Spread chocolate chips on parchment in single layer.
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4
Put pan in oven for 10 minutes or until chips are shiny.
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5
Remove pan from oven.
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6
Remove wrapper from Candiquick and place in oven in melting tray for 14 minutes.
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7
While Candiquik is in oven, spread chips with spatula into even layer to edges to cover the parchment paper.
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8
Put pan into freezer until chocolate is solid.
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9
While chocolate is in freezer, using cutting board and hammer, take wrapped pieces of candy, place wrapped candy on cutting board and hit each candy with hammer 3-4 times.
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10
Hold candy wrapper by ends over a bowl, untwist wrapper to release the crushed candy into bowl. Repeat with remaining candies.
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11
Using strainer, sift candy powder from larger pieces and set large pieces aside for topping.
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12
Remove Candiquik from oven and sprinkle candy powder on top of block in tray and stir into it until evenly through out.
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13
Remove pan of chocolate from freezer.
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14
Pour white peppermint mixture evenly over chocolate and quickly spread into even layer, don't work too much or chocolate layer will start coming up into the white layer.
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15
Sprinkle evenly with the bigger peppermint pieces.
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16
Let set until cold and solid, overnight or back into freezer for 30 minutes.
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17
Cut into pieces or peel off parchment and break into pieces.
