Copycat Andes Mints
Recreate the irresistible charm of your favorite after-dinner treat with this easy and delicious Copycat Andes Mints recipe! Featuring three luscious layers of rich semi-sweet chocolate and creamy peppermint-infused white chocolate, these homemade mints are as visually striking as they are flavorful. With just a handful of ingredients—including a hint of green food coloring for that signature look—and less than 30 minutes of prep time, you can whip up a batch of these delectable delights to impress guests or enjoy as a sweet indulgence. Perfect for gifting or satisfying your mint-chocolate cravings, these Copycat Andes Mints are a must-try for dessert lovers and DIY candy enthusiasts!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 teaspoon peppermint extract
- 1 drop green food coloring
Instructions
Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
Melt 1 cup of semi-sweet chocolate chips in the microwave in 15–20 second intervals, stirring between intervals until smooth. Alternatively, use a double boiler for melting.
Pour the melted chocolate into the prepared dish. Spread it into a thin, even layer using an offset spatula. Place the dish in the refrigerator to set for about 5–10 minutes or until firm.
While the first layer cools, melt the white chocolate chips using the same method. Once melted, stir in the peppermint extract and the green food coloring until the color is evenly distributed.
Spread the mint-flavored white chocolate over the firm chocolate layer, making sure it is even. Return the dish to the refrigerator to set for another 5–10 minutes.
Melt the remaining 1 cup of semi-sweet chocolate chips and spread it over the mint layer evenly. Smooth out the top with the offset spatula for a polished finish.
Place the dish back in the refrigerator for at least 30 minutes, or until fully set.
Once hardened, remove the layered chocolate from the dish using the parchment overhang. Cut into small rectangular pieces to resemble Andes Mints.
Store the mints in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 12.9 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 17 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
