Frango Mints

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.

• Ready In: 20 mins
• Yields: 30 pieces

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.