1 c butter
2 c powdered sugar
4 eggs
1 t peppermint extract
1 t vanilla
pinch of salt
4 squares unsweetened chocolate, melted and cooled
1 c whipping cream, whipped
2 c vanilla wafer crumbs

TOPPING:

1/2 c butter
1 c powdered sugar
2 eggs
2 sq unsweetened choc, melted & cooled

FRANGOS:

Beat butter and sugar with mixer until light and fluffy. Add chocolate; mix well. Add eggs; beat 3 minutes each addition. Add flavoring and salt. Fold in whipped cream. Place 1 sp crumbs in bottom of 24 cupcake liners. Fill with chocolate mixture and sprinkle with remaining crumbs.

TOPPING:

Beat butter and sugar until light. Add eggs and chocolate. Mix well; with pastry tube pipe dollop of chocolate onto each pie pressing slightly into mixture to stick. Freeze and serve frozen.

Source: Georgene Conde