Chocolate Covered Mints - cooking recipe

Ingredients

1 lb confectioners' sugar
3 tablespoons butter (softened)
3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
12 ounces semi-sweet chocolate chips (2 cups)

Preparation

In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
Add evaporated milk and mix well.
Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
Dust fingers with the sugar for easier rolling.
Roll into small balls and place on a waxed paper lined cookie sheet.
Chill for 20 minutes.
Flatten with a glass to 1/4 inch thickness.
Chill for 30 minutes.
In a double boiler or microwave-safe bowl, melt chocolate chips.
Dip patties and place on a waxed paper to harden.