2 cup powdered sugar
3/4 cup butter
3 medium eggs
12 oz. milk chocolate chips (2 cups or 1 package)
12 oz. semisweet chocolate chips (2 cups or 1 package)
2 tsp vanilla 2 tsp peppermint extract

Melt chocolate chips in double-boiler.  Beat together sugar, butter, and eggs until fluffy.  Add vanilla and peppermint along with chocolate.  Mix well.  Pour into small fluted candy papers.  Let cool.  Will freeze well.  Can also pour into buttered 8" x 8" cake pan and cut into squares.