Line 9-inch square baking pan with foil. Spray foil with no stick cooking spray. Place chopped chocolate in large bowl. Set aside.

Bring sweetened condensed milk and cream to simmer in medium saucepan on medium heat, stirring frequently with wire whisk. Pour over chopped chocolate. Let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Stir in peppermint extract. Remove 3/4 cup chocolate mixture. Tint chocolate mixture pink with red food color.

Pour remaining (plain) chocolate mixture into prepared pan. Drop tinted chocolate mixture by tablespoons over chocolate mixture in pan. Swirl with knife for marble effect.

Refrigerate 4 hours or overnight until firm. Cut into 36 squares. (May be made ahead. Store chocolate mixture, tightly covered, in pan in refrigerator up to 2 weeks. Bring to room temperature before cutting into squares.).

To assemble on a stick, chocolate square onto each popcicle stick. Wrap each hot chocolate on a stick in plastic wrap or small cellophane bag. ( If you wish you can place a marshmallow on the sticks before the chocolates.)

To serve, stir hot chocolate on a stick into 8 ounces hot milk.

TIPS: You can change the flavor by changing the extract (and color to match) you can also use regular or dark chocolate if you wish but you may have to a just the amount of extract you put in to be able to test the flavor.