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Frango Mints


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  • 12 ounces of chocolate
  • 1 tsp peppermint extract
  • 1/2 cup margarine
  • 1 1/2 cup powdered sugar
  • 2 eggs
  • 2 tsp vanilla


Adapted from


Step 1

Melt and cool chocolate (if it seems too thin after mixed, you can add more chocolate or powdered sugar). Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint in to the creamed mixture. Pack into a 8 inch square pan. Cool and let set. Cut into squares.

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