1- 12 oz. bag semi-sweet chocolate chips
1- 8 oz. carton Cool Whip
2 tsp. peppermint extract
4 bottles chocolate sprinkles
Melt chocolate. Let cool. Fold in Cool whip (thawed and warmed to room temperature). Add peppermint extract. Place mixture in fridge to firm enough to make balls. Roll in sprinkles. Refrigerate. May Freeze.
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