Peppermint Crunch

Cover a baking sheet with wax paper. Using a double boiler, I used a glass mixing bowl over a sauce pan. Melt the chips over simmering water stirring occasionally until fully melted. When the chips are ready spread an even layer on the wax paper and let cool until it firms up again. When the first layer is completely firm melt the white chips just like the mint layer. When the white chips are melted then evenly spread the white over the green. Sprinkle the white layer with the Andes peppermint crunch and press into the white layer. Let the entire sheet of candy cool and get firm, break into sections and then break the sections into smaller pieces. Store in a zip lock bag or Tupperware for weeks, if it w