12 oz. semisweet chocolate chips
4 tbsp. shortening

FONDUE:

1/3 c. butter, softened
1/3 c. light corn syrup
1/2 tsp. salt
1 tsp. mint extract
1 lb. confectioner's sugar
8-10 drops green food coloring

Line 15 1/2 x 10 1/2 inch jelly roll pan or cookie sheet with foil. In top of double broiler, combine 1 cup chocolate chips and 2 tablespoons shortening. Heat over simmering water, stirring until melted. Spread evenly over bottom of pan. Chill until firm, about 30 minutes.

To make fondue: In large bowl combine butter, corn syrup, salt and mint extract. Beat until thoroughly blended. Add sugar, food coloring; beat low speed until mixed. Turn out on smooth surface; knead about 20 turns to form smooth ball. Roll out on flat surface between two sheets of wax paper to a 15 x 10 inch rectangle. Peel off top layer of wax paper. Invert chilled chocolate onto fondant; carefully peel off foil. Re-line jelly roll pan/cookie sheet with foil. Carefully flip layers into jelly roll pan or cookie sheet, fondant side up.

Peel off wax paper from fondant. Top with solid chocolate layer or streaked topping solid chocolate layer - melt remaining chocolate chips and shortening. Spread evenly over fondant layer; chill until firm, at least 45 minutes. Streaked layer - melt 1/2 cup of remaining chocolate chips with 1 tablespoon shortening. Dip spatula into melted chocolate and dribble diagonally over fondant in quick back and forth motions; chill and cut with cookie cutters. Store in refrigerator in an airtight container.