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- 2 oz unsweetened chocolate
- 8 whole Andes Chocolate Mints
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup all purpose flour
- 1 cup semi-sweet chocolate or white chocolate chips
- 1/4 cup heavy cream
- 1/2 cup crushed peppermint bark or candy canes
View Full Recipe at The Dutch Baker's Daughter
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