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3 pkg chocolate chips
1/8 tsp peppermint oil
1 cup whipping cream

Ghirardelli chocolate chips are best. Melt chocolate chips in microwave for 1 minute. Stir. Microwave another minute and stir. Microwave 35 seconds to 1 minute more. Heat cream just to a boil. Add peppermint oil to chocolate mixture. Add cream. Mix until smooth with electric mixer. Pour into greased pan. Let set up. Within 1 to 2 hours, cut into small squares. Cut in 150 pieces and place in 9 x 13-inch pan. Keep in refrigerator. (These are very rich, so cut small squares. Delicious!)