How to make it

  • Line 8x8 inch pan with foil, leaving 1 inch overlap on two opposite sides
  • Fill bottom pan of double boiler with water to within 1 inch below level of top pan
  • Bring to a boil, then reduce heat to low
  • Place semisweet chocolate in top pan of double boiler
  • So no steam gets onto the chocolate, cover pan until in place over the hot, but not boiling water
  • Uncover, stir until the chocolate is melted, remove from heat
  • Spread melted chocolate over bottom of prepared pan with spatula.
  • Let stand until firm about 45 mins, or place in fridge to speed up
  • Melt white chocolate the same as semisweet. Stir in extract
  • Spread over semisweet layer with spatula, shake pan to spread evenly.
  • Let stand until set or place in fridge
  • Melt milk chocolate as other 2 & spread over white chocolate shaking to spread evenly
  • Let stand until firm
  • To cut mints, with a long thin knife cut into 16 squares
  • Remove from pan by lifting with foil overlaps & place on cutting board
  • Cut each mint square diagonally into 2 triangles
  • Cut in half again making 64 small triangles
  • Store in airtight container in fridge

Reviews & Comments 4

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    " It was excellent "
    bobbyc0117 ate it and said...
    great recipe thanks gets my 5
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    " It was excellent "
    dmajor ate it and said...
    Yummy! High 5!
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    " It was excellent "
    morninlite ate it and said...
    These are great! Better than Andes 'cause they're home made!!
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    " It was excellent "
    juels ate it and said...
    This is easy and so pretty, too! My husband loves mint, these will make him really happy!
    Was this review helpful? Yes Flag

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