In large mixer bowl, combine Eagle Brand milk and Peppermint Extract.

Add 6 cups sugar.

Beat on low speed until smooth and well blended.

Turn mixture onto surface sprinkled with confectioners sugar.

Knead lightly to form smooth ball. Shape into 1−inch (2.5cm) balls.

Place 2 inches apart on wax paper−lined baking sheets and flatten each ball into

a 1 1/2 inch pattie .

Let dry 1 hour or longer; turn over and let dry another 1 hour.

Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not

overheat. Melting the chocolate chips can also be done using a double−boiler over low heat.

With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). When dipping peppermint patties do it quickly, put it in, flip it over quickly take it out quickly and let the excess drip off slightly.

Invert onto wax paper−lined baking sheets; let stand until firm.

Store covered at room temperature or in refrigerator.