1 1/2 tsp. light corn syrup
1/3 c. sweetened condensed milk (not evaporated)
2 - 2 1/2 c. powdered sugar
1/8 tsp. peppermint extract
2 drops red food coloring
2 tbsp. finely chopped almonds
2 tbsp. semi-sweet chocolate chips, melted

In large bowl combine corn syrup and condensed milk. Add powdered sugar gradually, stirring to form a stiff, smooth dough. Divide dough into 3 equal parts.

To part 1, add peppermint extract and red food coloring; knead on cookie sheet until well blended.

To second part, add almonds; knead gently to distribute almonds.

In small bowl, combine third part with melted chocolate chips; stir or knead until blended, sprinkle powdered sugar on counter or cookie sheet.

Using rolling pin, roll each part fondant to a 12 x 1 strip, about 1/2" thick. Moisten top of white strip with water; place chocolate strip on top. Using rolling pin, lightly roll lengthwise over sandwiched strips. Set candy on edge so that the 3 layers are visible on top. Roll again lengthwise with rolling pin, so that candy is 1" x 1".

Cut candy into 1/4" slices; place on cookie sheet; cover with waxed paper; allow to dry. Store in tightly covered container in cool place. Makes 4 1/2 dozen.