Ingredients:
 
1 (12 ounce) package white chocolate chips*
1 teaspoon peppermint extract
8 to 10 drops red food color or 8 to 10 drops green food color
1/2 cup crushed peppermint candies or candy canes**
 
Directions:

Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute.
 
Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract, making sure it is mixed well into the chocolate or you will have uneven flavors.

Carefully spread the mixture on a large, foil-lined baking sheet until the chocolate mixture is about 1/4 inch thick.
 
Add food color, drop by drop, over different spots of the mixture. You want random spots of color that are not evenly spaced, but are not too close together either.
 
Using a wooden skewer or wooden chop stick, swirl color through chocolate in random patterns. The object is to make stripes in the chocolate, not turn everything pink or light green, so go carefully and don't stir.
 
Sprinkle with crushed candies, pressing lightly into chocolate with spatula.

Refrigerate about 10 minutes or until firm.

Break into irregular pieces to serve.
 
Store in covered container at cool room temperature or in refrigerator up to 5 days.

 
*You may substitute 12 ounces white baking chocolate, coarsely chopped, for the white chocolate chips.

**Before sprinkling on the peppermint candies, sift the crushed candies through a fine strainer to remove any small and dust like pieces.