Mom's Mints
From the kitchen of Becky & Dan Hicks
Ingredients
24 ounces mint chocolate chips
6 ounces semi-sweet chocolate chips
1 1/4 cups powdered sugar, well packed
1 cup butter
2 eggs
Directions
Melt chocolate chips together and set aside to cook until lukewarm.
When cool, add powdered sugar.
Beat in the butter and eggs, one egg at a time. Cream well with an electric mixer.
Butter the bottom of a jelly roll pan. Pour the mixture in and spread.
Refrigerate.
When completely cooled, cut into squares.
