This is the recipe from scratch:

2 cups crushed peppermint
1-1/2 pounds great tasting semi-sweet chocolate (Callebaut is my preferred brand), coarsely chopped (or use the Callebaut callets which are in the shape of chocolate chips; even easier).

Line a 9×13 sheet pan with parchment or a Silpat liner.

Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until just melted.

Using a rubber spatula or offset spatula, spread the melted chocolate over the parchment paper or Silpat. You want the thickness to be around 1/8”– not too thin (it needs to withstand the weight of the peppermint) and not so thick that it’s hard to bite through.

Sprinkle the peppermint candy evenly over the top of the chocolate. Let it harden at room temperature, or if you’re in a hurry, refrigerate it for about 30 minutes.

Cut or break into pieces and serve.

Note: *Do not add water-based or alcohol-based flavorings to the melted chocolate, or the chocolate is likely to seize up and become clumpy and hard.

Another fun thing: Spread a layer of melted white chocolate over the solidified dark chocolate before adding the peppermint. Before the white chocolate sets, add the peppermint.

Store in a cool location in an airtight container. Enjoy!!