INGREDIENTS
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12 oz. dark chocolate (60% cocoa recommended)
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2 cups (10 oz.) Andes Crème de Menthe Baking Chips.
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Can also be made with 2 packages of Andes Crème de Menthe, Toffee Crunch or Cherry Jubilee Thins.
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3 1/2 sticks of butter
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5 large eggs
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1 tsp. vanilla
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2/3 cup sugar