Go Back
stacked andes mints and fresh mint
Print Pin
5 from 11 votes

Homemade Andes Mints

Make those classic after dinner chocolate mints at home!
Total Time 30 minutes
Author Tracy


  • 12 oz dark chocolate chips - divided or milk or semi, whatever you'd like!
  • 7 oz white chocolate chips or vanilla candy melts
  • 3/4 teaspoon pure peppermint extract - divided
  • 4 drops of green food coloring


  • Pre-heat oven to 200 degrees and then set to warm.*
  • In 3 small to medium oven safe bowls, add 6 oz of each of the chocolate chips and the 7 oz of white chocolate chips to separate bowls and place in oven.
  • Line either a small jelly roll pan or a 9X9 baking dish with parchment paper. Cut the four corners of the parchment paper to line pan or dish evenly and trim to fit.
  • After about 15-20 minutes, remove one of the chocolate bowls, add 1/4 teaspoon of peppermint extract, and mix well.
  • Pour into dish and smooth to an even layer.
  • After 2 minutes, or before the chocolate layer cools and goes matte take out white chocolate bowl, add 1/4 teaspoon of peppermint oil and 4 drops of food coloring and mix well.
  • Gently pour white chocolate over the first layer and smooth evenly with a spatula over the chocolate layer, careful to not mix the two layers.
  • Wait another 2 minutes an then take the final bowl out of the oven and then mix with last 1/4 teaspoon of peppermint oil and gently pour over middle layer and evenly smooth out.
  • Let cool at room temperature until the top of the last chocolate layer completely turns from glossy to matte.
  • Remove parchment paper from pan to a cutting board, and with a very sharp knife, cut into long strips and squares or rectangles of desired size.
  • Enjoy!


*Or if you have a oven that runs on the cool side, just keep at 200 degrees. Some ovens set at "warm" are at 200 degrees anyway.