Melt chocolate chips in double-boiler. Beat together sugar, butter, and eggs til fluffy. Add vanilla and peppermint along with chocolate. Mix well. Pour into small fluted candy papers. Let cool. Will freeze well. (Can also pour into buttered 8" x 8" cake pan and cut into squares.) PLM Comment: I put the candy mix into a pastry bag and pipe a fluted swirl of frango mint into small candy cups. I use the little metallic kind, as they are sturdier. These are so good - You are going to love them! Posted to Bakery-Shoppe Digest by "Peggy L. Makolondra"
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|Serving Size: 1 Serving (1674g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3719 (62%)|
|Amt Per Serving||% DV|
|Total Fat 413.2g||551 %|
|Saturated Fat 232.5g||1163 %|
|Monounsaturated Fat 122g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 3615.8mg||1113 %|
|Sodium 2335.6mg||81 %|
|Potassium 3555.3mg||94 %|
|Total Carbohydrate 480g||141 %|
|Dietary Fiber 31.2g||125 %|
|Sugars, other 448.7g|
|Protein 135.6g||194 %|
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Calories per serving: 5996
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