Coating:

4 oz. chocolate-flavored candy coating, cut into pieces
1 tbsp. shortening

Melt coating ingredients in small saucepan over low heat, stirring constantly until smooth. Set saucepan in hot water to maintain dipping consistency. Dip half of each peppermint candy square into coating; allow excess to drip off. Place coated side up on waxed paper. Garnish as desired. Let stand until set. Store in single layer at room temperature. 32 candies.

Candy:

16 oz. vanilla-flavored candy coating, cut into pieces
1/4 c. shortening
1/2 c. finely crushed peppermint candy

Line 9 x 5-inch loaf pan with foil. In medium saucepan over low heat, melt vanilla-flavored candy coating and 1/4 cup shortening, stirring constantly until smooth. Remove from heat; stir in peppermint candy. Spread in foil-lined pan. Let stand at room temperature until firm.

Remove candy from pan by lifting foil; remove foil from sides of candy. Cut into 1-inch squares. Let candy harden completely.