1-1/3 cups YORK Minis Peppermint Patties (8-oz. pkg.) , divided
2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
1 tablespoon shortening (do not use butter, margarine, spread or oil)
1. Line cookie sheet with wax paper. Cut peppermint patties in half; set aside.
2. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Continue microwaving at MEDIUM in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred.
3. Set aside about 1/3 cup peppermint pattie pieces; stir remaining pieces into melted chocolate. Pour mixture onto prepared cookie sheet; spread to about 1/2 inch thickness. Gently tap cookie sheet on countertop to even out thickness of mixture. Sprinkle remaining peppermint pattie pieces over surface. Repeat tapping cookie sheet on counter until candy is desired thickness.
4. Refrigerate about 30 minutes or until firm. Break into pieces. Store, well covered, in refrigerator. About 1-1/2 pounds candy.
WHITE PEPPERMINT PATTIE BARK: Substitute HERSHEY'S Premier White Chips for chocolate chips; follow above directions.