Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with crushed hard peppermint candies. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
Wrap spoons in plastic wrap or cellophane.
Double-dipping is encouraged for spoons. Dip first into dark chocolate, than after dark chocolate has set, dip into white chocolate, leaving some of the dark chocolate showing. Or, drizzle melted chocolate in a zigzag design over spoons.