Frango Mints

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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.

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Steps

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Melt the chololate over hot water , then cool.

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Cream butter.

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Add powdered sugar.

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Mix.

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Add eggs.

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Beat well.

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Add cooled chocolate , vanilla and flavoring.

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Mix well and drip on waxed paper.

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Place in fridge for at least 4 hours , preferably overnight.

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Store in cool , dry place.

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Ingredients

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milk chocolate chips, butter, powdered sugar, eggs, imitation vanilla, peppermint extract