Copycat Andes Mints
Prep Time
15m
Bake Time
30m
Yields
24 piecesAbout this Recipe
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!
Copycat Andes Mints
Prep Time
15mBake Time
30mYields
24 piecesAbout this Recipe
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!
Share This Recipe
Ingredients
- 12 ounces dark mint chocolate melting wafers
- 1 tablespoon Imperial Sugar 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
Instructions
- 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.
Share This Recipe
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Copycat Andes Mints
Prep Time
15mBake Time
30mYields
24 piecesAbout this Recipe
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 Imperial Sugar 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
Instructions
- 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.
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