1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle brand milk (not evaporated milk)
2 tsp. vanilla
1 c. white confectioners' deluxe baking pieces or use 6 oz. white confectioners' coating
1 tbsp. peppermint extract
1 drop green or red food coloring (optional)

In heavy saucepan, over low heat, melt chips with 1 cup milk; add vanilla. Spread half of mixture into wax lined (paper) 8-9 inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white baking pieces with remaining milk (mixture will be thick). Add 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.