Frango Mints Recipe 395 Recipes

FRANGO MINT CHIP COOKIES RECIPE

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.

ERIKA'S "FRANGO" MINTS

Steps:

• Line a baking sheet or plate with waxed paper.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
• Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
• Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS

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 MINTS

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.

MARSHALL FIELD'S FRANGO MINT CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan.
• Bake at 350ºF for 5 minutes.
• Filling: Mix cream cheese and suger until well blended.
• Mix in the eggs one at a time.
• Mix in the cream.
• Mix in the melted frango mints. Mix until very smooth.
• Pour into baked crust. Bake at 350ºF for 25 minutes or until it's just firm and not jiggly.
• For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake.
• Bake an additional 3-5 minutes.
• Refrigerate overnight before serving.