Diabetic-friendly Melt-away Mints

Description
Makes about 100 pieces

Ingredients

 * 1½ lbs finely chopped milkcote chocolate coating
 * ⅔ cup melted vegetable shortening
 * 3 or 4 drops peppermint oil
 * milkcote chocolate

Directions

 * 1) In the top of a double boiler, melt milkcote coating over hot, not boiling, water.
 * 2) Add shortening and peppermint, a little at a time, beating well after each addition.
 * 3) Chill chocolate mixture in the refrigerator until of a soft custard consistency.
 * 4) Place in a mixing bowl and beat for 30 seconds.
 * 5) Do not overbeat.
 * 6) Pour into a waxed paper-lined 10 x 13-inch pan.
 * 7) Cover with waxed paper and tap pan to level mixture.
 * 8) Place in refrigerator until firm but not hard.
 * 9) Cut into squares.
 * 10) Dip in melted and cooled milkcote coating.