Homemade Andes Mints
It it never a holiday at my house without Holiday Mints! This chocolate mint dessert recipe is a family recipe that has been passed down generations. These homemade andes mints have more chocolate than the store bought kind! You can color the filling to fit the holiday.
Recommended Products
9 x 9 baking dish
tablespoon measure
wax paper
rubber spatula
large glass bowl
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 293kcal
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.
Tried this recipe?Let us know how it was!