Chocolate Covered Mints

These are from Helen Jones, a member of the Sewing Bee at my church. She is a fine quilter and even finer person.The passive time (chill time and waiting to harden) I count as "cooking time". This recipe was not as easy for me as it sounded, so I am updating the recipe as I learn better how to make these mints. Yes, they were worth the trouble! Everyone loved them!... so did I...

• Ready In: 2 hrs 50 mins
• Serves: 30
• Yields: 8 dozen small patties

Ingredients

• 1  lb confectioners' sugar
• 3  tablespoons butter (softened)
• 3  teaspoons  peppermint extract
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup evaporated milk
• 12  ounces  semi-sweet chocolate chips (2 cups)

Directions

1. In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
2. Add evaporated milk and mix well.
3. Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
4. Dust fingers with the sugar for easier rolling.
5. Roll into small balls and place on a waxed paper lined cookie sheet.
6. Chill for 20 minutes.
7. Flatten with a glass to 1/4 inch thickness.
8. Chill for 30 minutes.
9. In a double boiler or microwave-safe bowl, melt chocolate chips.
10. Dip patties and place on a waxed paper to harden.