1 pkg. (2 layer) yellow cake mix
1 pkg. (4 serving) Jello instant pudding pistachio flavor
4 eggs
1 c. water
1/4 c. oil
1/2 tsp. peppermint extract
1 c. Baker's chocolate flavor baking chips, coarsely chopped
20-24 chocolate covered thin mints

Combine cake mix, pudding mix, eggs, water, oil, extract and food coloring in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Stir in chips.

Pour into greased and floured 13x9 inch pan. Bake at 350 degrees for 40 to 45 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake.

Remove cake from oven and place candies in a single layer on top of cake to cover completely. Return to oven and bake 3 minutes longer to melt candies. Remove form oven and quickly spread melted candies evenly over cake. Cool, then cut into squares.