Instructions: Milkcote chocolate In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add shortening and peppermint, a little at a time, beating well after each addition. Chill chocolate mixture in the refrigerator until of a soft custard consistency.

Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in melted and cooled milkcote coating.

Makes about 100 pieces.

Brand

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.