Line a baking sheet with foil; set aside. In a small saucepan heat chocolate pieces over low heat, stirring constantly, till melted and smooth. Remove pan from heat.
In a 2 quart saucepan heat the candy coating over low heat, stirring constantly, till melted and smooth. Remove pan from heat. Stir in crushed candies. Pour the melted coating mixture onto the prepared baking sheet. Spread coating mixture to about 3/8 inch thickness; drizzle with the melted chocolate.
Gently zigzag a knife through the chocolate and peppermint layers to create swirled effect. Put candy in fridge for about 30 minutes or until firm. Use foil to lift firm candy fro the baking sheet, carefully break candy into pieces. Store, tightly covered, for up to 2 weeks.
Yield: about 1 1/4 pounds
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