1 c. butter
2 c. superfine or powdered sugar
4 (1 oz.) sq. semi-sweet or bitter chocolate (use 2 of each), melted & cooled
4 eggs
1/2-1 tsp. peppermint extract
2 tsp. vanilla
2 c. crushed (8 oz.) vanilla wafers
1/2 c. chopped nuts

Cream sugar and butter; mix well. Melt chocolate over hot water and cool. Set aside. Add eggs and beat well. Add chocolate and beat well. Add flavoring and continue beating until smooth and light. Sprinkle crumbs in bottom of 18 baking paper cups. Fill with mixture and top with remaining crumbs. Freeze. Serve frozen or take out a few minutes before serving. Top with whipped cream, if desired. Note: I use the foil baking cups.