Layered Mint Chocolate Fudge

1 package chocolate chips (12 oz)
1 can sweetened condensed milk, divided
2 teaspoons vanilla
6 ounces white candy coating
1 tablespoon peppermint extract

In heavy saucepan over low heat, melt chips and 1 c. milk; add vanilla. Spread half of mixture into wax paper lined 9" square pan; refrigerate 10 minutes or until firm. Set aside remaining chocolate mix at room temp.

In heavy saucepan over low heat, melt coating with remaining milk (mix will be thick).

Add peppermint extract and red or green food coloring if desired. Spread on chilled layer. Refrigerate an additional 10 minutes until firm.

Spread reserved chocolate mixture onto mint layer. Refrigerate 2 hours or until firm. Turn onto cutting board; peel off waxed paper and cut into squares. Store loosely covered at room temp.

Yield: 1 3/4 pounds.