Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Butter |
2 cups | Sifted powdered sugar |
4 \N | Squares unsweetened chocolate; melted |
4 \N | Eggs |
1 teaspoon | Peppermint extract -or- |
3 drops | Oil of peppermint |
2 teaspoons | Vanilla |
24 \N | Vanilla wafers |
1 cup | Whipping cream or whipped topping |
\N \N | Chopped nuts to garnish |
24 \N | Cupcake papers |
Cream butter & sugar. Add eggs & beat well. Blend in melted chocolate & flavoring. Put a vanilla wafer in each cupcake paper in a muffin tin. Fill ¾ full with chocolate mixture. Top with whipped cream. Sprinkle with nuts & freeze. Remove from muffing tins & store in plastic bags after freezing.
Thaw before eating, if desired, or may be eaten frozen.
LINDA MINK
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .