PREPARATION:

1. Line 8-inch square pan with foil, leaving 1-inch overhang on sides.
2. Place semisweet chocolate in top of double boiler over simmering water. Stir until melted. Remove from heat.
3. Spread melted chocolate onto bottom of prepared pan. Let stand until firm. (If not firm after 45 minutes, refrigerate 10 minutes.)
4. Melt white chocolate in clean double boiler; stir in peppermint extract. Spread over semisweet chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set.
5. Melt milk chocolate in same double boiler. Spread over white chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set.
6. Cut mints into 16 (2-inch) squares. Remove from pan with foil. Place squares on cutting board.
7. Cut each square diagonally into 2 triangles. Cut in half again to make 64 small triangles. Store in airtight container in refrigerator.