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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 lb Finely minced milkcote chocolate coating
- 2/3 c. Melted vegetable shortening
- 3 x Or possibly 4 drops pepermint oil Milkcote chocolate
Direcciones
- In the top of a double boiler, heat milkcote coating over warm, not boiling, water. Add in shortening and pepermint, a little at a time, beating well after each addition. Refrigeratechocolate mix in the refrigerator till of a soft custard consistency. Place in a mixing bowl and beat for 30 seconds. Don't OVERBEAT. Pour into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to level mix. Place in refrigerator till hard but not hard. Cut into squares. Dip in melted and cooled milkcote coating.
- Makes about 100 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 12 servings | |
| Calories 101 | |
| Calories from Fat 101 | 100% |
| Total Fat 11.39g | 14% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 3.81g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
