Copycat Fantastic Chocolate Mint Frangos
Indulge your sweet tooth with these irresistibly creamy Copycat Fantastic Chocolate Mint Frangos, a decadent homemade take on the iconic chocolate-mint candy. Featuring a luscious blend of semisweet chocolate, velvety butter, and powdered sugar, these no-bake treats are elevated with the refreshing aroma of peppermint extract and a hint of vanilla. With just 20 minutes of prep time and a simple refrigeration step, this recipe is perfect for creating indulgent, melt-in-your-mouth confections right in your own kitchen. Whether enjoyed as an after-dinner treat or shared as a holiday gift, these rich and minty squares are a surefire crowd-pleaser. Plus, they store beautifully, making them a convenient option to make ahead. Try these easy chocolate mint frangos today and bring a gourmet candy experience to your dessert table!
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Recipe Information
Ingredients
- 2 cups Semisweet chocolate chips
- 1 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 0.25 cup Heavy cream
- 2 teaspoons Peppermint extract
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides to easily lift the candy out later.
In a double boiler or a heatproof bowl over simmering water, melt the semisweet chocolate chips until smooth, stirring frequently to prevent scorching. Remove from heat.
Using a stand mixer or hand mixer, beat the softened unsalted butter until creamy and smooth.
Gradually add the powdered sugar to the butter, beating on low to combine, then increasing the speed to medium-high until light and fluffy.
Slowly pour the melted chocolate into the butter mixture, mixing continuously until fully incorporated.
Add the heavy cream, peppermint extract, vanilla extract, and salt. Mix until everything is well combined and smooth.
Pour the chocolate mixture into the prepared baking dish, spreading it evenly with a spatula to create a smooth surface.
Refrigerate for at least 2 hours, or until the mixture is firm and set.
Once set, lift the candy out of the dish using the parchment overhang. Use a sharp knife to cut the candy into small squares, wiping the knife clean between cuts for neat edges.
Store the chocolate mint frangos in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.
Nutrition Facts
Calories |
5111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.0 g | 436% | |
| Saturated Fat | 213.5 g | 1068% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 534.9 g | 195% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 498.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1664 mg | 35% | |
*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.
