In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; spread the mixture into a foil-lined 8 or 9 inch square pan (grease the foil). Chill 10 minutes or until firm. In heavy saucepan, over low heat, melt white chocolate with remaining milk. Remove from heat; stir in peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off foil and cut into squares. Store loosely covered at room temperature or in refrigerator. Make about 1 ¾ pounds.
Not a NESTLÉ®-tested recipe.