Homemade Andes Mints
Discover how to make tasty homemade Andes mints with this simple recipe. It's perfect for satisfying your sweet and minty cravings every time.
Servings: 40 mints approximately
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 9x13-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
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.
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
Calories: 230kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 192mg | Fiber: 2g | Sugar: 18g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg
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