Prep 10 mins
Cook 30 mins
My mom gave me this recipe, which she got from my aunt who lives in Seattle. I guess Frango Mints are popular treats in the Northwest. They are called pies even though you make them using muffin tins. This dessert is one of my absolute favorites. As an option you can top each "pie" with vanilla wafer crumbs. We have never made them this way, but that is what the original recipe suggests as an option. They can be made ahead of time and last quite awhile in the freezer. Cook time includes freeze time.
- 1 cup butter, softened
- 2 cups powdered sugar
- 4 unsweetened chocolate squares, Baker's brand melted and cooled
- 4 eggs
- 1 teaspoon peppermint extract
- Cream together butter and powdered sugar with a beater until well blended.
- Add the melted, cooled chocolate.
- Add the eggs and beat until blended.
- Add peppermint flavoring and beat again for five to six minutes.
- Place paper cups in muffin tin and spoon chocolate mixture into them.
- Freeze until set.
- Take them out 10 minutes before serving.
These were very easy to make. But the recipe doesn't specify when to add the melted chocolate, so I just guessed (which I added it with the peppermint extract). That seemed to work well. Frango Mints are indeed a Pacific NW favorite, so it is nice to have a tasty treat that is just as minty and chocolately but at a fraction of the cost. Mine came our very sticky though, so I would like to know what could be done to keep that to a minimum.