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.