1 c. real butter
2 c. sifted confectioners' sugar
4 oz. unsweetened chocolate
4 eggs
2 tsp. vanilla
1 tsp. peppermint extract
1/4 c. finely crushed graham crackers

Cream butter and sugar together. Melt chocolate over boiling water and add to creamed mixture. Add eggs, one at a time, beating well. Add vanilla and peppermint. Continue to beat for 3-4 minutes. Use small candy cups. Spoon or pipe chocolate mixture into liners. Sprinkle top with a tiny pinch of graham cracker crumbs. Freeze 5 hours before using. Will keep frozen for at least 2 weeks. Makes 120 candy mints.