Melt the chocolate or candy coating (equal parts chocolate and white chocolate) in separate bowls, according to the instructions on the package. (Note, for my white chocolate, I used mostly white candy coating with a few pieces of bright pink candy coating, for the palest pink tint.)
Lay a piece of parchment paper on a baking sheet. Spoon tablespoons of dark chocolate onto the parchment, letting it pool in little mounds. Before the chocolate sets, lay the treat sticks down so that one end rests in the chocolate. Refrigerate for several minutes, until chilled.
Spoon the white chocolate on top of the chilled dark chocolate. Sprinkle with the crushed peppermint. Refrigerate until firm.
If you like, alternate the dark chocolate and white chocolate, so that the dark is on top for half of the pops instead of all on the bottom. Another option might be to spoon the white over the dark before the dark sets, and swirl them together slightly.
After the chocolate has hardened, wrap each pop in small pieces of plastic wrap, and tie with twine.