Peppermint Crunch

1. 1

   Cover a baking sheet with wax paper.

2. 2

   Using a double boiler, I used a glass mixing bowl over a sauce pan.

3. 3

   Melt the chips over simmering water stirring occasionally until fully melted.

4. 4

   When the chips are ready spread an even layer on the wax paper and let cool until it firms up again.

5. 5

   When the first layer is completely firm melt the white chips just like the mint layer.

6. 6

   When the white chips are melted then evenly spread the white over the green.

7. 7

   Sprinkle the white layer with the Andes peppermint crunch and press into the white layer.

8. 8

   Let the entire sheet of candy cool and get firm, break into sections and then break the sections into smaller pieces.

9. 9

   Store in a zip lock bag or Tupperware for weeks, if it w

* Per serving · 4 servings · Values may vary.

No additional tips available.