Layered Mint Chocolate Candy

• 1 (12 oz.) semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 2 tsp. vanilla extract
• 6 oz. white confectioners coating *
• 1 Tbsp. peppermint extract
• few drops green or red food coloring (optional)

1. In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk.
2. Stir in vanilla.
3. Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill 10 minutes or until firm.
4. Hold remaining chocolate mixture at room temperature.
5. In heavy saucepan, over low heat, melt coating with remaining sweetened condensed milk.
6. Stir in peppermint extract and food coloring if desired.
7. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
8. Spread reserved chocolate mixture on mint layer.
9. Chill 2 hours or until firm.
10. Turn onto cutting board; peel off paper and cut into squares.
11. Store loosely covered at room temperature.

semisweet chocolate chips, condensed milk, vanilla extract, white confectioners coating, peppermint, coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553968 (may not work)