INGREDIENTS

INSTRUCTIONS

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.
Recipe By     : Christmas At Home By The Fireside
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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