1 c. butter
2 c. powdered sugar
4 (1 oz.) sq. unsweetened chocolate, melted
4 eggs
1 tsp. peppermint extract
2 tsp. vanilla
18 vanilla wafers
1 c. Cool Whip
Chopped walnuts

Cream butter and sugar. Blend in melted chocolate. Add eggs and beat well. Blend in flavorings. Place a vanilla wafer into a cupcake paper (18). Fill with chocolate mixture 3/4 full. Place a dollop of Cool Whip on top. Sprinkle with nuts. Freeze in muffin tins to retain shape. After frozen transfer to a plastic bag and return to freezer. Let stand at room temperature for 10-15 minutes before serving.