---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Candies, Chocolate
       Yield: 100 servings
   1 1/2 lb Finely chopped milkcote
            -chocolate coating
     2/3 c  Melted vegetable shortening
       3    Or 4 drops pepermint oil
            Milkcote chocolate
   In the top of a double boiler, melt milkcote coating over hot, not
   boiling, water. Add shortening and pepermint, a little at a time,
   beating well after each addition. Chill chocolate mixture in the
   refrigerator until of a soft custard consistency. Place in a mixing
   bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed
   paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to
   level mixture. Place in refrigerator until firm but not hard. Cut
   into squares. Dip in melted and cooled milkcote coating. Makes about
   100 pieces.
   Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
   By Mildred Brand, Milwaukee, Wis. 53201