Peppermint Crunch

Directions

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