Line two mini muffin pans with wrappers and set aside.

Melt 1 lb of chocolate in a microwave safe bowl for 1 minute, stir. Continue to heat in the microwave in 30 second intervals until melted and smooth.

Place a teaspoon of chocolate in each cup, use the back of a spoon to spread up the sides of each cup. When all the cups have been filled, place them in the freezer to set.

In a large mixing bowl, combine egg whites, corn syrup and salt. Beat on high speed for 10 minutes or until thick. Add powdered sugar cup at a time on a low speed until blended. Beat in peppermint extract. Carefully stir in cup of crushed candies.

Remove chocolate from freezer. Using a small cookie scoop, fill each cup with marshmallow cream. Place cups back in freezer for 10 minutes to set.

Heat remaining 1 lb chocolate. Remove cups from freezer and place chocolate over the tops of each cups spreading and filling completely to cover marshmallows. Sprinkle each cup with remaining peppermint candiesFreeze until set. Keep cups refrigerated.