Copycat Andes Mints

158

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

30m

Yield:

24 pieces

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!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

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.