1 c. (6 oz.) semi-sweet chocolate chips
4 oz. chocolate coated mint cream patties, broken up
1/2 c. undiluted evaporated milk
1/2 c. light corn syrup
1 tbsp. butter

In medium sauce pan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Remove from heat. Stir in butter until melted. Serve warm over ice cream. Store covered in refrigerator.

Reheat sauce over low heat stirring constantly.

Makes 2 cups.