Several years ago my friend Marianne made these for a Christmas party. She was kind enough to share her recipe and I've made them each Christmas season since. Our church had an early Christmas gathering this past week and each of the women were supposed to bring a favorite holiday treat...I brought these. I think of them as homemade Andes mints.
Layered Mint Candies
1 T. butter
1 1/2 lbs. white candy coating, divided (You can get this at Walmart.)
1 cup (6 oz.) semisweet chocolate chips
1 tsp. peppermint extract
4 drops green food coloring
3 T. heavy whipping cream
Line a 13X9 pan with foil. Grease the foil with the butter and set aside. In a saucepan on the stove top or in the microwave, melt 1 lb. of the candy coating with the chocolate chips. Spread half into the prepared pan and set the remaining mixture aside. Melt the remaining candy coating. Stir in mint extract and food coloring. Stir in the cream until smooth. Spread over the first layer of chocolate. Refrigerate for 10 minutes or until firm.
Warm the reserved chocolate mixture if necessary and spread over the mint layer. Refrigerate for 1 hour or until firm. **I like to refrigerate for 20-30 minutes and then slice my pieces before refrigerating it fully. The candy seems to crack less if you cut it before it is completely cold and hard. When fully refrigerated, lift foil out of pan and break pieces apart (if you pre-cut them) or cut them into squares. Store in an airtight container in the refrigerator.
No comments:
Post a Comment