Add dark chocolate chips to a large microwave safe bowl. Microwave on 50% power for 1 minute. When done, stir and add 1 tablespoon of vegetable oil. Return to the microwave and heat on 50% power for 30-second bursts, stirring in between, until the chocolate is silky smooth. Set aside.

Repeat step one for the white chocolate using the remaining vegetable oil. When the chocolate is silky smooth, add peppermint extract and 2 inches of green food gel. Mix until smooth, adding more coloring gel until you’ve reached your desired shade of mint green.

Lay your silicone mold out flat on the table. Using a spoon, gently spoon in the melted dark chocolate into the bottom of the mold, filling it up about ⅓ of the way.

Using a separate spoon, spoon out the green chocolate into an even, flat layer over the dark chocolate. Cover the dark chocolate to the best of your abilities, creating a smooth layer filling the mold ⅔ of the way.

Top the green layer with the remaining dark chocolate, covering the second layer entirely. Be sure to smooth and flatten the dark chocolate.

Place mold onto a baking sheet for balance and into the freezer to chill for 4 hours or overnight.

When the chocolate has completed cooling, remove from the silicone mold. This should be an easy process where the chocolate cna simply pop out.

Place all chocolate on a cutting board and cut along the pre-grooved edges from the mold, create (5) 1x2 pieces of candy per bar. Serve immediately and store inside the refrigerator.