Use HIGH QUALITY chocolate chips for that peppermint crust. Don’t be tempted to buy the cheap stuff. Gittard This is the brand I recommend. If you can’t find good quality chocolate chips, buy the same number of ounces in chocolate baking bars. Look at these brands: Ghirardelli, Lindt or bakery,
High quality 12 oz semi-sweet chocolate chips (or split semi-sweet chocolate)
16 oz high quality white chocolate chips (or chopped white chocolate)
1/2 teaspoon mint extract
2/3 cup chopped lollipops (about 8 regular lollipops)
Cover the paper tray with parchment paper. Set aside. Unroll the lollipops and crush them into a zip-top bag with a meat mallet or rolling pin. Set them aside.
Place the semi-sweet chocolate chips in a medium bowl and microwave for 30 seconds until melted, stirring between each interval. Do not overheat.
Use an offset spatula to spread the chocolate into a large rectangle (about 9 × 13 inches) on a parchment-lined tray. Put the pan into the refrigerator for 10 to 15 minutes until the chocolate is ready.
Place the white chocolate chips in a medium bowl and microwave for 30-second bursts until melted, stirring between each interval. Do not overheat. Add the mint extract and stir until smooth.
Spread the white chocolate evenly over the semisweet chocolate layer. Immediately place the chopped lollipop pieces on top, gently pressing the caramel into the white chocolate while it is still smooth. Allow to harden in the refrigerator for another 15-20 minutes.
Crumble or slice into pieces and serve. Store in an airtight container at room temperature for up to 2 weeks.