It it never a holiday at my house without Holiday Chocolate Mints! This chocolate mint recipe is a family recipe that has been passed down generations. These homemade andes mints have more chocolate than the store bought kind, which makes them more thick and yummy! We color the middle part a different color depending on the holiday. Usually Thanksgiving is brown or orange. Christmas is green or red. For Easter, we tend to vary it. The more food coloring you put in, the darker the color.
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Tips for making homemade andes mints:
- Make sure you measure out the sweetened condensed milk and do not pour it all in step 1. I have done that before, and let me tell you, it did not turn out. The sweetened condensed milk goes in two different places!
- Use a large bowl to melt the chips-the bigger the bowl, the more evenly the chips will melt
Andes mints ingredients:
- chocolate and white baking chips-Nestle
- sweetened condensed milk-name brand, or homemade
- vanilla, peppermint, and food coloring-McCormick
How to make excellent andes chocolate mints at home:
- make chocolate layer-melt chocolate chips and 1 cup of sweetened condensed milk in a large glass bowl. Pour half this mixture into an 8x8 pan. Freeze
- make white layer-melt white chips with remaining sweetened condensed milk in a large glass bowl. Pour on top of chilled chocolate. Chill again.
- pour on remaining chocolate, chill until ready for serving
Variations of chocolate mints:
- one chocolate layer-you could switch the look from an ice cream sandwich layered look to a single chocolate layer. To do this, just pour all the chocolate layer in the pan, and freeze. Then, pour the white/colored mixture on top.
- food coloring-we color the middles of this recipe different every holiday. You can leave them white if you want them to look like a York peppermint patty.
- more or less mint flavoring-you can adjust the mint flavoring to your tastebuds! I always put in 1 tbsp, but you can put in more or less depending on your preference.
- no wax paper-spraying the pan does just as good as wax paper if you do not have any
- bigger pan-if you doubled the recipe you could use a 9 x 13 pan versus an 8 x 8 one
How to store chocolate mints:
- fridge-if eating relatively soon, you can store the andes chocolate mints in the fridge in an air tight container.
- freezer-after the 3rd freeze time, you can just leave the chocolate mints in the freezer until you are ready to cut them and serve!
Check out my other holiday recipes to go with andes chocolate mint candy:
Homemade Andes Mints
- 12 oz chocolate chips
- 14 oz sweetened condensed milk
- 2 teaspoon vanilla
- ¾ cup white baking chips
- 1 tablespoon peppermint extract
- food coloring color of your choice
- Pour chocolate chips and 1 cup of the sweetened condensed milk in a medium sized glass bowl. Microwave for 1 minute. Stir with rubber spatula. If not melted thoroughly, microwave at 10 second intervals until all melted. Stir in vanilla.
- Cut parchment paper for an 8x8 pan. Place parchment paper in pan. Spread HALF of the chocolate mixture into pan. Freeze for 15 minutes.
- While chocolate is freezing, in a small glass bowl, pour in white chocolate chips and the rest of the sweetened condensed milk. Microwave for 1 minute. If not all the way melted, keep microwaving at 15 second intervals until all melted. Add in the peppermint and food coloring.
- After the 15 minutes of freezing the chocolate is up, take pan out of freezer. Spread the white baking chip mixture onto the chocolate. Freeze for an additional 10 minutes.
- After the 10 minutes is up, spread the last layer of chocolate onto the white chip mixture. Freeze for an 2 hours to set.
- Cut mints into bite size pieces. Serve your Homemade Andes Mints cold!
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.