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I rarely see those little Andes Mints with the checks anymore. I hardly see them anywhere at all nowadays and that makes me a little sad.
But, have no fear! I've made my own version of these tasty Andes Mints. I think you'll be surprised at how easy they are to make at home! I used a little silicone candy mold I found at the craft store to help shape mine but you could also make these in an 8×8 pan and then cut them into squares or rectangles!
These are great to sit out after dinner and they're even better when served at a party!
If you're a fan of Andes Mints®, this copycat version is going to be your new favorite recipe. Quick, easy and quite possibly better than the store-bought version!
INGREDIENTS
- 12 ounces dark mint chocolate melting wafers
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 12 ounces white chocolate chips
- 1/2 teaspoon coconut oil
- 2 drops creme de menthe extract or mint extract
- 10 drops green food coloring
DIRECTIONS
- Melt 6 oz of dark mint chocolate according to package directions.
- Pour chocolate into square candy molds.
- Tap mold onto counter to remove air bubbles.
- Refrigerate 10 minutes.
- In saucepan, melt together sugar, white chocolate, and coconut oil. Remove from heat, stir in extract and food coloring.
- Pour mint filling into candy molds on top of first chocolate layer.
- Refrigerate 10 minutes.
- Melt 6 oz of dark mint chocolate according to package directions.
- Pour chocolate over mint filling.
- Tap mold onto counter to remove air bubbles.
- Refrigerate 10 minutes.
- Pop chocolate out of mold and serve. Store at room temperature.
Source:dixiecrystals.com
