Andes Mints Candy Recipe (Copycat)
This homemade Andes Mints recipe is a layered chocolate treat with a smooth, minty green center, perfectly mimicking the classic candy. Easy to make at home, they combine dark and white chocolate with a hint of peppermint for a deliciously festive Christmas Candy!
Ingredients
12 oz. chocolate chips (dark, semisweet, milk chocolate, or a mix), divided
7 oz white chocolate chips or vanilla candy melts
3/4 tsp. peppermint extract - divided
4 drops green food coloring
Instructions
- Place half of the chocolate chips in a microwave-safe bowl. Microwave in 30–45 second intervals, stirring between each, until smooth and melted.
- Stir in 1/2 tsp peppermint extract.
- Line an 8×8-inch baking pan with parchment paper.
- Pour the melted dark chocolate into the pan and spread evenly. Set aside to cool slightly.
- In a separate microwave-safe bowl, melt the white chocolate chips, stirring every 30–45 seconds until smooth.
- Stir in 1/4 tsp peppermint extract and 4 drops of green food coloring, mixing until evenly colored.
- Carefully spread the green layer over the dark chocolate, being gentle to avoid mixing the color layers.
- Remelt the remaining chocolate, if needed. If it’s too thick, stir in 1 Tbsp coconut oil to thin it.
- Gently spread this layer over the green layer. Try to cover evenly without disturbing the green layer.
- Refrigerate the layered chocolate until fully hardened (about 1–2 hours).
- Remove from the pan and cut into small 1–2 inch bars.
Notes
- For sharper edges, let the chocolate harden completely in the fridge before cutting.
- Use a hot knife (dip in hot water and wipe dry) for smooth cuts.
- Store in an airtight container in the fridge for up to 2 weeks.
Find it online: https://www.livingonadime.com/25-best-easy-christmas-candies/
