Layered Mint Chocolate Candy

1 12oz. pkg. semisweet chocolate chips
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
6oz. white confectioners’ coating
1 tbsp. peppermint extract
Few drops green or red food coloring, optional

In heavy saucepan, over low heat, melt chips with 1 cup milk. Stir in vanilla.

Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill
10 minutes or until firm. Hold remaining chocolate mixture at room temp.

In heavy saucepan, over low heat, melt coating with remaining milk. Stir in peppermint extract and food coloring, if desired. Spread on chilled
chocolate layer, chill 10 minutes longer or until firm. Spread reserved
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto
cutting board; peel off paper and cut into squares.

Store loosely covered at room temp.

Make about 1-3/4 pounds candy