Spoon mixture into a gallon-sized freezer bag and snip off ½ an inch from one of the bottom corners. Twist the top shut. Pipe one-inch rounds onto prepared baking sheets, spacing them 1' apart. Sprinkle meringues with the remaining peppermint candies. Bake for 30-35 minutes, or until they feel dry to the touch, rotating the baking pans halfway through baking. Turn oven off, and open the door and let cookies stand for 10 minutes. Cool on pans.

Place bittersweet chocolate chips in a small microwave proof bowl. Microwave on high for 1 minute and stir. If necessary, microwave them for an additional 30 seconds. Stir until all the chips are melted. Dip the bottoms of the meringues in the chocolate and place on waxed paper. Allow at least 1 hour to set. Store in an airtight container for up to 2 days.