'12 ounces dark chocolate chips or chopped dark chocolate (preferably 63% cacao)'
'1 cup mini marshmallows'
'3/4 cup crushed peppermint candies or candy canes (about 4 1/2 ounces)'
'divided'
Line 2 rimmed baking sheets with parchment or wax paper
Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth
Fold marshmallows and 1/2 cup candies into chocolate until evenly combined
Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies
Chill until set, about 30 minutes
Serve at room temperature
Candies can be made 5 days ahead; transfer to an airtight container and chill
