COPYCAT ANDES MINTS

I rarely see those little Andes Mints with the checks anymore. I hardly see them anywhere at all nowadays and that makes me a little sad.

But, have no fear! I've made my own version of these tasty Andes Mints. I think you'll be surprised at how easy they are to make at home! I used a little silicone candy mold I found at the craft store to help shape mine but you could also make these in an 8×8 pan and then cut them into squares or rectangles!

These are great to sit out after dinner and they're even better when served at a party!

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 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

1. Melt 6 oz of dark mint chocolate according to package directions.
2. Pour chocolate into square candy molds.
3. Tap mold onto counter to remove air bubbles.
4. Refrigerate 10 minutes.
5. In saucepan, melt together sugar, white chocolate, and coconut oil. Remove from heat, stir in extract and food coloring.
6. Pour mint filling into candy molds on top of first chocolate layer.
7. Refrigerate 10 minutes.
8. Melt 6 oz of dark mint chocolate according to package directions.
9. Pour chocolate over mint filling.
10. Tap mold onto counter to remove air bubbles.
11. Refrigerate 10 minutes.
12. Pop chocolate out of mold and serve. Store at room temperature. 

Source:dixiecrystals.com

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