1 lb. milk chocolate chips
1 sq. (1 oz.) unsweetened chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 tbsp. butter
6 to 8 drops oil of peppermint or wintergreen
1 tsp. vanilla

In top of double boiler, combine milk chocolate, unsweetened chocolate, condensed milk and butter. Stir frequently until chocolate and butter is melted. Remove from heat; add oil of peppermint or wintergreen and vanilla. Pour into greased 8-inch square pan for thick mints or 9x13-inch pan for thin mints. Cool. Cut in squares. Let candy age for a week; it will get better.

Submitted by: Gina Kelly