Step 1

Grease a 8x8-inch or 8x11-inch baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.

Step 2

Place a medium saucepan over medium heat with 2 inches of water. Place a glass bowl over the top—making sure the glass doesn't touch the water.

Step 3

Pour the condensed milk and butter in the bowl and heat.

Step 4

Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens—about 5 minutes.

Step 5

The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.

Step 6

Add both extracts and mix well.

Step 7

Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.

Step 8

Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.

Step 9

To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1-inch squares.