Best Chocolate Mint Candy Recipes

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

CHOCOLATE MINT CANDY (FUDGE)

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk.
• Remove from the heat; stir in vanilla.
• Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm.
• Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
• Stir in peppermint extract and food coloring.
• Spread over bottom layer; chill for 10 minutes or until firm.
• Warm remaining chocolate mixture if necessary; spread over mint layer.
• Chill for 2 hours or until firm.
• Remove from pan; cut into 1-in. squares.

WHITE CHOCOLATE-MINT POTS DE CRèME WITH CANDY CANE BRITTLE

Steps:

• For pots de crème:
• Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
• Preheat oven to 325°F. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Remove from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.
• Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.
• Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
• For white chocolate ganache:
• Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.
• For candy cane brittle:
• Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
• Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.

LAYERED MINT CHOCOLATE CANDY

Steps:

• 1. Line 8 or 9-inch square pan with waxed paper. In heavy saucepan over low heat, melt chocolate chips with 1 c. of the SCM. Stir in vanilla. Spread half the mixture in prepared pan; chill 10 minutes or until firm . Keep remaining chocolate mixture at room temperature. In heavy saucepan over low heat, melt white chips with remaining SCM. Stir in peppermint extract and food coloring of your choice. Spread over chilled chocolate layer; chill 10 minutes or until firm. Spread reserved chocolate mixture over mint layer. Chill 2 hours or until firm. ( sometimes I sprinkle chopped peppermint candy canes on top, before refrigerating.) Turn candy onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.

MY MOM'S CHOCOLATE MINT CANDY

Steps:

• Mix ingredients for filling and form it into 1 inch patties using your hands.
• Dip into the premelted coating ingredients and cool on a sheet of wax paper.

CHOCOLATE MINT CANDY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Prepare brownie mix according to package directions (see Editor's Note) and bake as directed, about 30 minutes. Set aside to cool.
• In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in the marshmallow cream.
• Melt the mints by placing them in a microwave-safe bowl. Heat on High for 1 1/2 to 2 minutes; stir until smooth. (Or place mints in small saucepan and stir over low heat until melted).
• Stir the melted mints into the cream cheese mixture. As the chocolate cools, it will form slivers in the filling mixture. Whip the cream until medium-stiff peaks form.
• Fold the whipped cream into the filling mixture and spread it over the cooled crust. Loosely cover, place into the refrigerator and chill for several hours or overnight.

MOM'S MINT CHOCOLATE CANDY

Steps:

• Melt 1 pound chocolate bark and chips in microwave. Stir until smooth.
• Pour ½ of mixture into waxed lined 13x9x2-inch pan. Chill 20 minutes or until set.
• Set aside rest of chocolate for top layer.
• Melt ½ pound vanilla bark. Stir until smooth. Add flavoring and color. Add cream if too thick to spread over bottom layer. Chill until set.
• Remelt first batch of left over chocolate and pour over the top of the other two layers.
• Leave at room temperature. Cut into serving pieces when set.

FIVE INGREDIENT MINT CHOCOLATE CANDY - SHOW ME THE YUMMY

Steps:

• Mix together the powdered sugar, sweetened condensed milk, and melted butter. The mixture will be thick. After the dough comes together, I actually like using my hands to continue to knead the dough in the bowl or in my hands (it's too sticky for the counter) until the dough becomes shiny and almost gummy-like.
• If you want to use both mint extract and peppermint extract, divide the powdered sugar, milk, and butter mixture into two bowls. Then add mint extract to one, and the peppermint to another. Mix until the flavoring has been fully incorporated. I start with 1/4 teaspoon of the extract and add from there, if necessary! I ended up using about 1/2 teaspoon - 1 teaspoon. You can also add food coloring, too! I use green for the mint mints (ha!) and red for the peppermint flavored mints! Feel free again, to mix this with your hands in the bowl...it's much easier than trying to use a spoon. Be careful with how much you mix, because the heat from your hands can make it overly sticky.
• Scoop or roll into balls, place on a baking sheet lined with wax or parchment paper, and freeze until hard. As always, I used my cookie scoop, but feel free to roll freehanded, too! After they've hardened, dip in melted chocolate and refreeze until the chocolate has hardened. Store in plastic baggies in the freezer.
• HowToSection Here is your new fail proof dipping technique Array