2 cups Semisweet Chocolate Chips or Chopped up Bittersweet Chocolate
30 Peppermints (crushed)
1/4 cup Chocolate-Covered Espresso Beans (chopped)
Nuts if you want them
Line a 9 inch rimmed baking sheet with Silpat or foil (if you use foil, avoid wrinkles).
Microwave chocolate in a microwave-safe bowl for 1 minute at MEDIUM power. Stir, then microwave again on MEDIUM for 20 seconds and stir. Keep doing this until it is melted and smooth.
Combine Peppermints and Espresso Beans in a bowl. Stir HALF of the candy mixture into the chocolate. Spread the candy and chocolate mixture onto the baking sheet. Sprinkle on the rest of the candy and press it in a little.
Refrigerate for 30 minutes.
Transfer to a cutting board and cut into any sizes you want.
SAVE SOME FOR YOUR GUESTS!!