Homemade Andes Mints

Updated at: Thu, 17 Aug 2023 04:42:28 GMT

Step 1

Pre-heat oven to 200 degrees and then set to warm.*

Step 2

In 3 small to medium oven safe bowls, add 6 oz of each of the chocolate chips and the 7 oz of white chocolate chips to separate bowls and place in oven.

Step 3

Line either a small jelly roll pan or a 9X9 baking dish with parchment paper. Cut the four corners of the parchment paper to line pan or dish evenly and trim to fit.

Step 4

After about 15-20 minutes, remove one of the chocolate bowls, add 1/4 teaspoon of peppermint extract, and mix well.

Step 5

Pour into dish and smooth to an even layer.

Step 6

After 2 minutes, or before the chocolate layer cools and goes matte take out white chocolate bowl, add 1/4 teaspoon of peppermint oil and 4 drops of food coloring and mix well.

Step 7

Gently pour white chocolate over the first layer and smooth evenly with a spatula over the chocolate layer, careful to not mix the two layers.

Step 8

Wait another 2 minutes an then take the final bowl out of the oven and then mix with last 1/4 teaspoon of peppermint oil and gently pour over middle layer and evenly smooth out.

Step 9

Let cool at room temperature until the top of the last chocolate layer completely turns from glossy to matte.

Step 10

Remove parchment paper from pan to a cutting board, and with a very sharp knife, cut into long strips and squares or rectangles of desired size.

Step 11

Enjoy!

Step 12

*Or if you have a oven that runs on the cool side, just keep at 200 degrees. Some ovens set at "warm" are at 200 degrees anyway.

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