Homemade Andes Mints
Make those classic after dinner chocolate mints at home!
8 X 8 Baking Pan
dark chocolate chips - divided
or milk or semi, whatever you'd like!
white chocolate chips or vanilla candy melts
pure peppermint extract - divided
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.
*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.