Melt chocolate chips, milk and butter in a double boiler, stir until chocolate is melted,do not boil.
Remove from heat, and add peppermint essence to taste, then add coarsely chopped cashews.
Pour into foil-lined 8 x 10 inch pan, and refrigerate until firm. Lift from pan, remove foil, cut into squares.
Store in airtight container in fridge.
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