Andes Mints
As an amazon associate I earn from qualifying purchases.
If you enjoy the cool, creamy taste of mint with smooth, rich chocolate, you’ll love this homemade Andes Mints recipe. These treats have layers of dark chocolate and minty white chocolate, making a copycat candy that’s even better than what you find in stores.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Andes Mints
- More Recipes
I love making homemade gifts, and these are fighting for the top spot on my favorites list. They’re easy to make with just a few pantry staples and take about 20 minutes to put together. You can gift them during the holidays or enjoy a few after dinner! These layered mint chocolates are hard to resist.
Here’s Why You’ll Love This Recipe
- Rich, refreshing flavor: Perfect balance of deep chocolate and bright peppermint.
- Easy to make at home: Just 6 ingredients and a simple layering process.
- Make-ahead friendly: These store beautifully in the fridge or freezer.
- Perfect for gifting: Wrap in cellophane or pop into treat boxes for a pretty presentation.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Dark chocolate chips: Choose a high-quality brand for the best flavor and a smooth melt.
- Vegetable oil: Keeps the chocolate smooth and gives it a shiny finish.
- Peppermint extract: Adds the classic cool, minty flavor. Adjust the amount to your taste.
- White chocolate chips: Make a creamy center layer that contrasts nicely with the dark chocolate.
- Green food coloring: Add a few drops for the classic minty green color.
- Parchment paper: Makes it easy to remove the candy and keeps the layers neat.
In Photos: How To Make Andes Mints
Step 1: Melt the chocolate
Set a metal bowl over a pot of simmering water to create a double boiler. Add half the dark chocolate, 1/2 teaspoon vegetable oil, and 1/4 teaspoon peppermint extract. Stir until melted and smooth.
Step 2: Add to a lined pan and chill
Transfer the mixture to an 8×8-inch pan lined with parchment paper. Use a spatula to scrape the sides of the bowl, and make sure the chocolate is spread evenly in the pan. Place in the refrigerator to help set the layer.
Step 3: Make the mint layer
Clean out the bowl using hot water. Add the white chocolate, 1/2 teaspoon vegetable oil, 1/4 teaspoon peppermint extract, and 3-4 drops of food coloring. Place over the double boiler and stir until melted and smooth.
Step 4: Add the mint layer to the pan and chill
Pour the white chocolate layer of chocolate over the base and spread it evenly. Place the pan back in the refrigerator to set.
Step 5: Add final layer
Repeat step 2 using the remaining dark chocolate, vegetable oil, and peppermint extract. Place in the refrigerator and let the mixture set for at least one hour.
Step 6: Remove from fridge, bring to room temperature
Use the parchment paper overhang to lift the chocolate out of the pan, then let it come to room temperature for 30 minutes.
Step 7: Slice
Cut into the desired size and serve.
Helpful Tips and Tricks
- When spreading the warm, melted chocolate over the previous layers of set chocolate, spread very gently and don’t press. This will keep the layers looking clean versus potentially swirling together.
- For cleaner cuts, briefly run the knife under warm water and wipe it clean before each cut. Press straight down with the knife rather than sawing to help prevent the chocolate from breaking.
More Recipes
- Peppermint Mocha Cookies
- Peppermint Bark
- Mint Chocolate Chip Ice Cream
- Chocolate Peppermint Swig Cookies
- Mint Chocolate Icebox Pie
- Chocolate Peppermint Bundt Cake
- Cookies and Cream Peppermint Patties
- Mint Chocolate Chip Brownie Ice Cream Cake
Andes Mints
Ingredients
- 2 cups dark chocolate chips, divided, (340g)
- 1 1/2 teaspoons vegetable oil, divided
- 3/4 teaspoon peppermint extract, divided
- 1 1/4 cups white chocolate chips, (226g)
- 4 drops green food coloring
Instructions
- Line an 8×8-inch baking pan with parchment, allowing overhang on all 4 sides (this will prevent the chocolate from sticking and also make it easier to lift out of the pan once it sets).
- Set a metal bowl over a pot of simmering water to create a double boiler. Add half the dark chocolate, 1/2 teaspoon vegetable oil, and 1/4 teaspoon peppermint extract. Stir until melted and smooth, then transfer to the prepared pan. Use a spatula to scrape the sides of the bowl, and make sure the chocolate is spread evenly in the pan. Place in the refrigerator to help set the layer.
- Clean out the bowl using hot water. Add the white chocolate, 1/2 teaspoon vegetable oil, 1/4 teaspoon peppermint extract, and 3-4 drops food coloring. Place over the double boiler and stir until melted and smooth. Pour over the first layer of chocolate, spreading evenly. Place the pan back in the refrigerator to set.
- Repeat step 2 using the remaining dark chocolate, vegetable oil, and peppermint extract. Place in the refrigerator and let the mixture set for at least one hour.
- Remove the pan from the refrigerator. Use the parchment paper overhang to remove the chocolate from the dish, then let it come back to room temperature for 30 minutes. Cut into the desired size and serve. For cleaner cuts, briefly run the knife under warm water and wipe it clean before each cut. Press straight down with the knife versus using a sawing motion to help prevent the chocolate from breaking.
