Easy Mint Chocolates Recipe
These Mint Chocolates are made in minutes with just a few simple ingredients—mint chocolate chips, butter, cream, and peppermint extract. Soft, swirled, and chocolatey, they taste just like Andes Mints!
Servings: 16 servings
Calories: 155kcal
Ingredients
- 12 oz bag mint chocolate chips
- 1 TBSP butter
- 3 TBSP heavy whipping cream
- ½ tsp peppermint extract
- 2 drops green food coloring optional
- ½ cup semi sweet chocolate chips
Instructions
- Line a quarters baker sheet with parchment paper and set aside. (A regular sized baking sheet works just fine too!)
- Microwave the semi sweet chocolate chips for 1 minute. Let sit for 1 minute, then microwave for an additional minute. Set aside while you prepare the mint chocolate.
- Combine the mint chocolate chips, butter, and whipping cream in a small bowl. Microwave for 1 minute 30 seconds. Let sit 2 minutes in the microwave, then add an additional 30 seconds. Let sit 1 minute, then add in peppermint extract and green color. Gently stir until smooth and ingredients are well incorporated.
- Pour mint mixture out onto parchment lined tray. Spread evenly so that the entire surface is about ⅓" thick.
- Gently stir the semi sweet chocolate until smooth. Spread it in lines along the surface of the mint chocolate.
- Take a sharp, thin knife and drag it through the chocolate, so that they swirl together. Repeat this several times across the surface until you're pleased with the look. Let cool to set, then cut into 1" squares, serve & enjoy!
Video
Notes
These Mint Chocolates keep up to 2 weeks in the fridge in an airtight container and can be frozen for up to 2 months—thaw in the fridge before serving.
Nutrition
Calories: 155kcal | Carbohydrates: 17g | Protein: 0.4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 7mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 66IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 0.4mg