Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
ix in egg and fresh mint until well combined.
Slowly
1. Put 2 large scoops of Mint Chocolate Chip Ice Cream into a blender.
ntil rougly combined, add the mint chocolate chips and mix well.
>Pour boiling cream over chocolate and keep stirring until
aucepan, cook and stir semisweet chocolate over very low heat until
eat and pour over the chocolate, which has been broken up
Make the truffles:.
Heat heavy cream, butter
Finely chop chocolates and put into glass mixing bowl.
Heat cream in small saucepan until it begins to boil.
Pour cream into chocolates and stir slowly until chocolate is melted. It should look smooth and glossy.
Place in fridge for 1 hour or until set enough to scoop out with a # 60 scoop.
Place balls on baking sheet lined with foil.
Refrigerate another 30 minutes, until firm.
Roll each ball in hands to make round ball.
ROll in sugar, cocoa or both.
br>Put the chopped dark chocolate in a medium-size bowl
Prepare batter following directions on box for \"cake-like\" brownies (this recipe is doubled).
Mix all ingredients and 3/4 cup mint chocolate chips in a medium bowl.
Spread batter in lightly greased 9 x 13-inch baking dish.
repared pan and sprinkle the mint chocolate candy over the top.
Melt the chocolate in the top of a
o this for all the chocolate truffles until the \"tree\" is full
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
x11 pan.
Spread the chocolate ice cream over the crust
epid.
Meanwhile, melt the chocolate, and allow it to cool
tir in 1/2 c mint chocolate chips and 1/2 c
oiling) water, 1 cup of mint chocolate chips; stir until smooth.
Place 4 cups boiling water over tea bags.
Let steep 10 minutes.
Remove tea bags; add sugar and chocolate syrup.
Stir until dissolved.
Let cool; chill to serve.
Place one scoop of mint chocolate chip ice cream in each glass.
Add tea base; top off with 2 tablespoons club soda per glass.
Serves 6.