Diabetic-friendly Melt-away Mints

Description

Makes about 100 pieces

Ingredients

• 1½ lbs finely chopped milkcote chocolate coating
• ⅔ cup melted vegetable shortening
• 3 or 4 drops peppermint oil
• milkcote chocolate

Directions

1. In the top of a double boiler, melt milkcote coating over hot, not boiling, water.
2. Add shortening and peppermint, a little at a time, beating well after each addition.
3. Chill chocolate mixture in the refrigerator until of a soft custard consistency.
4. Place in a mixing bowl and beat for 30 seconds.
5. Do not overbeat.
6. Pour into a waxed paper-lined 10 x 13-inch pan.
7. Cover with waxed paper and tap pan to level mixture.
8. Place in refrigerator until firm but not hard.
9. Cut into squares.
10. Dip in melted and cooled milkcote coating.