2 lbs. powdered sugar
2 sticks melted butter
1 can Eagle Brand Milk
1-2 tsp. mint extract (to taste)
Coating:
½ c. Canola oil
24 oz. pkg. of semi-sweet chocolate chips (you may need more to coat the whole batch, keep extra chips and oil on hand in case you need to melt more)
Mix sugar and milk together. Then add butter and extract. Mix well. Mixture will be sticky. You will need to put this in the freezer for a few minutes to harden so it will be easier to shape. Shape into patties. In double boiler, bring water to a boil, then turn off heat and add chocolate chips and oil to top pan. Stir until melted. Dip candies into chocolate and roll with fork to coat, remove quickly and place on wax paper covered baking sheet to set. If kitchen is hot, you may have to pop them in the freezer for a few minutes to get the chocolate hardened. Let cool completely before storing. Keep refrigerated.
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