Instructions: Melt chocolate chips in double-boiler. Beat together sugar, butter, and eggs until fluffy. Add vanilla and peppermint along with chocolate. Mix well.

Pour into small fluted candy papers. (Can also pour into buttered 8- by 8-inch cake pan and cut into squares.) Let cool. Will freeze well.

This recipe yields about 48 mints.

Yield: 48 mints

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