I may have mentioned a time or two that I am a big fan of chocolate mint meltaways. Marshall Fields used to sell what they called Frango Mints, a much beloved confection in Chicago around the holidays. Also, anyone who filled out a credit card application would receive a free box! Stories were told about people filling out fake applications in order to get more free boxes of Frango Mints! They stopped making them in 1999 and 6 years later Marshall Fields was acquired by Macy’s (and some have never gotten over their bitterness!).
Macy’s has tried to mimic the well loved chocolates, but how can you even come close to a candy that is hand made on the 13th floor of its originator? I have had the Macy’s version, and it’s not half bad, but Frango Mints will always be remembered as the folkloric taste of Chicago.
Perhaps second best to the long lost 13th floor creation is something we can make in our own kitchens. I don’t think there are many ingredients that, when combined with chocolate, top mint. Am I right? Caramel comes close. Peanut butter a close third. But, mint remains clearly at the top. We can recover some of the magic of those scrumptious, melt in your mouth, chocolates with today’s recipe for Magic Mint Chocolate Bark. Okay, we can at least try.
So, in honor National Chocolate Chip day, you can find the recipe for this tasty treat here. Happy May 15th to you!