1 (14−ounce) can Eagle Brand Sweetened Condensed Milk

(NOT evaporated milk)

1 tablespoon peppermint extract

green or red food coloring, optional

6 cups confectioners’ sugar

Additional confectioners’ sugar

1 16 oz. bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring

if desired. Add 6 cups sugar; beat on low speed until smooth and well

blended. Turn mixture onto surface sprinkled with confectioners sugar.

Knead lightly to form smooth ball. Shape into 1−inch balls. Place 2

inches apart on wax paper−lined baking sheets. Flatten each ball into

a 1 1/2 inch patty. Let dry 1 hour or longer; turn over and let dry

at least 1 hour.

Melt the chocolate chips in a microwave set on high for 2 minutes.

Stir halfway through the heating time. Melt thoroughly, but do not

overheat. Melting the chocolate chips can also be done using a

double−boiler over low heat. With fork, dip each patty into warm

chocolate (draw fork lightly across rim of pan to remove excess

coating). Invert onto wax paper−lined baking sheets; let stand until

firm. Store covered at room temperature or in refrigerator.