Line an 8x8 pan with wax paper, wax side up.
Using three separate bowls, combine the following:
Bowl 1: ¼ cup marshmallow cream and mint chips
Bowl 2: 2 tablespoons marshmallow cream and Andes baking chips
Bowl 3: ¼ cup + 2 tablespoons marshmallow cream and chocolate chips
In a large saucepan over medium high heat combine sugar, cream, milk, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
Pour ⅔ cup into Bowl 1 plus a few drops of green food coloring, pour ⅓ cup into Bowl 2, 1 cup into Bowl 3. Beat each mixture with an electric mixture starting with Bowl 1 and working your way to Bowl 3.
Pour Bowl 3 into the wax lined pan, then pour Bowl 2 over top of the chocolate mixture, then pour Bowl 1 over top.
Sprinkle mini chocolate chips over the top of the green layer.
Refrigerate for 4 hours, then cut into cubes and serve.