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Are you a fan of Andes mints? If so, you won’t want to miss out on these easy homemade Andes mints. With just four simple ingredients and a quick 10-minute prep time, you can indulge in these delightful layered chocolates. Combining the rich flavors of semi-sweet chocolate, creamy white chocolate, and a hint of peppermint, this no bake recipe is so easy to make. Say hello to your new favorite homemade candy with these deliciously minty bites!
Discover how to make tasty homemade Andes mints with this simple recipe. It’s perfect for satisfying your sweet and minty cravings every time.
Got a sweet tooth? More homemade candies include Snickers bites, divinity candy, gumdrop nougat, and chocolate truffles.
Why You’ll Love It
So quick and easy: This recipe is suitable for complete newbies in the kitchen. It’s so simple to follow.
Tastes just like Andes mints: There’s no need to go to the store. As long as you have all the ingredients on hand, you can whip up these delicious sweet treats in the kitchen.
Everyone loves these: Nobody will be able to resist homemade Andes mints!
Copycat Andes Mints Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Semi sweet chocolate chips: For the top and bottom layer.
White chocolate chips: For the middle layer.
Peppermint extract: To add that distinctive peppermint flavor.
Green food coloring: To make the middle layer green. You can use green gel food coloring or liquid food coloring.
How to Make Andes Mints
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Melt the chocolate chips: Melt half of the semi sweet chocolate chips and then stir in all the peppermint extract.
Spread it in a baking pan: Spread the melted chocolate mixture into a parchment paper lined baking pan or baking sheet in an even layer. Chill it in the refrigerator.
Make the other layers: Melt the white chocolate chips, mix in some green food coloring and spread over the chocolate layer. Chill it in the refrigerator. Melt the rest of the semisweet chocolate chips and spread over the white chocolate chips layer.
Chill and slice: Chill the pan until the chocolate is firm to the touch, and then slice and serve.
Substitutions and Variations
Gluten-free version: If you want a gluten-free version, ensure your chocolate chips are gluten free. Most brands are, but it’s worth double-checking.
Chocolate chips: You can use dark chocolate chips if you prefer those over semisweet ones. I like to use regular chocolate chips to make Andes mints instead of using melting wafers. This is because the flavor tends to be better with chocolate chips.
Serving Suggestions
As a sweet treat: Enjoy homemade Andes mints with a cup of hot chocolate, a cup of coffee or even a festive beverage like a hot pineapple toddy!
For dessert: Everyone will be happy when you bring out a tray of Andes mints after dinner! You might like to add them to a dessert platter with other treats like black bottom oatmeal pie or vanilla cookies.
As a gift: Wrap some up in cellophane, attach a pretty ribbon and give your friends, family and/or neighbors a delicious gift.
How to Store Andes Mints
Store: Keep Andes mints in the refrigerator and eat within 2 months. It’s best to keep them in a Ziploc bag or airtight container to prevent oxidization (when they get white patches because of being exposed to the air).
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight or on the counter for an hour or so. Or enjoy them frozen as a refreshing sweet treat.
Top Tips
Don’t chill them too long: You don’t want to chill the layers for too long before adding the next one. If you wait until the previous layer is completely set, the top layers will have a hard time sticking and the layers will likely separate when you cut them. Chilling the layers while preparing the next one just makes it easier to spread the chocolate without combining the layers.
Cutting the chocolate: If you’re having trouble cutting your chocolate, let it soften on the counter for about 30 minutes and then chill them again after you cut them.
Size up or down: You can slice your Andes mints as small or large as you like. The quantity listed is how many you’ll get cutting them about 2½ times the size of a traditional Andes mint. The bigger you make them, the easier they are going to be to slice.
Copycat Andes Mints FAQs
I usually only add peppermint extract to the top or bottom layer of semi sweet chocolate. You just need to add it to one layer of chocolate for the flavor to come through, so feel free to make any layer your mint layer or divide it between 2 layers or all 3.
The amount of food coloring you need is not an exact science and also depends whether you’re using food coloring gel or liquid. I found that 3 drops was the right amount for mine but you can add more for a richer color or less for a lighter, softer color.
I tried adding the peppermint extract to the bowl of chocolate chips before melting them and had some issues with the chocolate seizing, so make sure you add it after the chocolate is completely melted and then whisk it in quickly. Your chocolate might still seize up a tiny bit, but that’s okay as long as you can still spread it in the pan.
Easy Andes Mints Recipe
Homemade Andes Mints
Equipment
- Baking Sheet 9 x 13-Inch
Ingredients
- 6 Cups semi sweet chocolate chips
- 3 Cups white chocolate chips
- 1½ Teaspoons peppermint extract
- green food coloring, as needed
Instructions
- Line a 9×13-inch baking sheet with wax or parchment paper. Set aside.
- Melt 3 cups of the semi sweet chocolate chips in the microwave on half power for 45 seconds at a time, stirring after each interval until the chocolate is completely melted.
- Quickly whisk in the peppermint extract.
- Use a spatula to spread your chocolate into the pan, making sure it hits all the corners and is in an even layer.
- Chill the chocolate in the fridge for a few minutes while you melt the white chocolate just like you did the semi sweet chocolate chips.
- Quickly whisk in a few drops of green food coloring. Use a spatula to spread your white chocolate over the semi sweet chocolate.
- Chill the pan again while you melt the remaining semi sweet chocolate chips.
- Spread the rest of the chocolate over white chocolate and give the pan a few taps on the counter to knock out any bubbles that might be in any of the layers.
- Chill your pan of chocolate in the fridge for about an hour, or until firm to the touch.
- Remove the sheet of chocolate from the pan and slice it into small bars to serve.
Notes
Cutting the chocolate: If you’re having trouble cutting your chocolate, let it soften on the counter for about 30 minutes and then chill them again after you cut them.
Size up or down: You can slice your Andes mints as small or large as you like. The quantity listed is how many you’ll get cutting them about 2½ times the size of a traditional Andes mint. The bigger you make them, the easier they are going to be to slice.
Nutrition
These homemade Andes mints are so good. They combine 2 semi sweet chocolate layers with a white chocolate layer, along with peppermint extract and green food coloring. It’s well worth making your own homemade Andes mints because they’re always popular and you can’t deny they’re delicious!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Making these was so easy, and they taste even better than store-bought!