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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed. Ingredients:
1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips |
1/4 lb butter (not margarine) |
1 1/8 cups powdered sugar |
2 eggs |
2 teaspoons imitation vanilla |
1/4 teaspoon peppermint extract or 1/4 teaspoon rum extract |
Directions:
1. Melt the chololate over hot water, then cool.
2. Cream butter.
3. Add powdered sugar.
4. Mix.
5. Add eggs; beat well.
6. Add cooled chocolate, vanilla and flavoring.
7. Mix well and drip on waxed paper.
8. Place in fridge for at least 4 hours, preferably overnight.
9. Store in cool, dry place.
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