1 (12 oz.) pkg. semi sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 tsp. vanilla
1 c. white baking pieces
1 tsp. peppermint extract
1 drop green food coloring

In saucepan, over low heat, melt chocolate chips with 1 cup Eagle Brand milk, add vanilla. Spread half of mixture into wax paper lined 8" or 9" square pan. Chill until firm. Keep remaining mixture at room temperature in another saucepan. Melt white chips with remaining condensed milk. Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill again. Then top with remaining chocolate. Chill again.