Frango Mint Cups Recipes

COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS

Copycat Fantastic Chocolate Mint Frangos image

Mmmmm! These Frangos will melt in your mouth! They are so easy to make and also make great gifts. After cutting the Frangos into small pieces, I individually wrap each piece in pretty cellophane paper, and then place all pieces in either a cool coffee mug, a pretty box, or a lovely bag. I then take a colorful recipe card and write out the recipe to include with the gift because people always ask me for it once they have tasted these! Please note that the prep time does not include chill time.

Provided by Helping Hands

Categories Dessert

Time 8m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

18 ounces chocolate chips
1 tablespoon mint extract
1 cup butter
2 cups powdered sugar
2 eggs

Steps:

Melt chocolate chips over low heat.
Allow to cool.
Add remaining ingredients and beat well.
Pour into buttered dish.
Refrigerate until it has hardened (but is still soft enough to slice).
Cut into small pieces and serve.

FRANGO MINT CUPS

Frango Mint Cups image

In case you don't know what a Frango Mint is, it is creamy smooth chocolate through and through. The Bon Marche in the Seattle, Wa. area made these mints exlusively. Very popular especially around Christmas as gifts. Those that moved away would ask friends to send them some. They are that good. The Bon Marche is now Macy's,...

Provided by Julie Paasch

Categories Other Desserts

Number Of Ingredients 7

Ingredients

vanilla wafers, crushed
1 c butter
2 c powdered sugar
4 oz baking chocolate
4 eggs
2 tsp vanilla
1 tsp peppermint

Steps:

1. Sprinkle crushed vanilla wafers in the bottom of cupcake cups.
2. Cream together butter and powdered sugar. Add the rest of the ingredients, adding 1 egg at a time. Mix thoroughly. Pour mixture in cupcake cups. Freeze until set.
3. Garnish. In the meantime, melt some semi sweet chocolate. Spread chocolate on clean ivy leaves and refrigerate. When set, just gently peal chocolate away from the leaf. Place one leaf on each cup.

FRANGO MINTS

Frango Mints image

Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.

Provided by silly sally

Categories Candy

Time 20m

Yield 30 pieces

Number Of Ingredients 6

Ingredients

1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
1/4 lb butter (not margarine)
1 1/8 cups powdered sugar
2 eggs
2 teaspoons imitation vanilla
1/4 teaspoon peppermint extract or 1/4 teaspoon rum extract

Steps:

Melt the chololate over hot water, then cool.
Cream butter.
Add powdered sugar.
Mix.
Add eggs; beat well.
Add cooled chocolate, vanilla and flavoring.
Mix well and drip on waxed paper.
Place in fridge for at least 4 hours, preferably overnight.
Store in cool, dry place.

FRANGO MINT CHIP COOKIES RECIPE

Frango Mint Chip Cookies Recipe image

Provided by Mary-10

Number Of Ingredients 12

Ingredients

1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1/4 cup Marshall Field's Frango mints, grated or very finely chopped
1 teaspoon baking soda
1 teaspoon salt
3/4 cup nuts, chopped
1 1/2 cup Frango mints, chopped
2 1/4 flour, unsifted

Steps:

Cream butter shortening and sugars until light, fluffy, and well-combined. Add eggs, vanilla and 1/4 cup grated Frango mints. Beat until creamy and well-blended. Sift flour, baking soda, and salt together in a separate bowl. Add sifted ingredients to beaten egg mixture, blending carefully. Beat for about 20 seconds. Fold in chopped nuts and 1 1/2 cups chopped Frango mints. Beat for 30 seconds. Drop heaping teaspoons of cookie dough on to greased cookie sheets, allowing at least 1-inch space between cookies. Bake in preheated 375°F oven for 8 to 11 minutes. Remove cookies from cookie sheet and allow to cool on rack.

FROZEN CHOCOLATE "FRANGO" MINTS

Frozen Chocolate

This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!

Provided by Chef PotPie

Categories Candy

Time 1h15m

Yield 18 candy liner cups, 9-12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, softened
2 cups sifted powdered sugar
3 unsweetened chocolate squares, melted
1/2 teaspoon peppermint extract
vanilla wafer crumbs
5 egg yolks
18 foil liners, for candy

Steps:

Using electric mixer, beat butter and sugar together until light and fluffy.
Add melted chocolate and continue beating until thoroughly mixed.
Add egg yolks and beat again until fluffy.
Beat in peppermint extract.
Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.

FRANGO MINT PIES

Frango Mint Pies image

My mom gave me this recipe, which she got from my aunt who lives in Seattle. I guess Frango Mints are popular treats in the Northwest. They are called pies even though you make them using muffin tins. This dessert is one of my absolute favorites. As an option you can top each "pie" with vanilla wafer crumbs. We have never made them this way, but that is what the original recipe suggests as an option. They can be made ahead of time and last quite awhile in the freezer. Cook time includes freeze time.

Provided by bojmom

Categories Frozen Desserts

Time 40m

Yield 2/3 cupcakes, 12-18 serving(s)

Number Of Ingredients 5

Ingredients

1 cup butter, softened
2 cups powdered sugar
4 unsweetened chocolate squares, Baker's brand melted and cooled
4 eggs
1 teaspoon peppermint extract

Steps:

Cream together butter and powdered sugar with a beater until well blended.
Add the melted, cooled chocolate.
Add the eggs and beat until blended.
Add peppermint flavoring and beat again for five to six minutes.
Place paper cups in muffin tin and spoon chocolate mixture into them.
Freeze until set.
Take them out 10 minutes before serving.

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