Best Layered Mint Candies Recipes

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LAYERED MINT FUDGE



Layered Mint Fudge image

If you like mint, you'll love this fudge. I got it from Taste of Home. The prep and cook times do not include cooling time.

Provided by CookingONTheSide

Categories     Candy

Time 35m

Yield 1 3/4 pounds, 36 serving(s)

Number Of Ingredients 7

1 1/2 teaspoons butter, softened
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup vanilla chips or 1 cup white chocolate chips
3 teaspoons peppermint extract
1 -2 drop green food coloring

Steps:

  • Line a 9-inch square pan with foil; grease the foil with butter and set aside.
  • In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from heat.
  • Add vanilla; stir for 3-4 minutes or until creamy.
  • Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.
  • In a heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from heat.
  • Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.
  • Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover; refrigerate overnight or until firm.
  • Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.

LAYERED MINT CHOCOLATE FUDGE



Layered Mint Chocolate Fudge image

Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 2h20m

Yield 30

Number Of Ingredients 6

2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
2 teaspoons vanilla extract
6 ounces white confectioners coating* or premium white chocolate chips
1 tablespoon peppermint extract
1 drop Green or red food coloring

Steps:

  • In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
  • In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
  • Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
  • Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 14.6 g, Cholesterol 5.8 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 25 mg, Sugar 13.6 g

LAYERED MINT-CHOCOLATE FUDGE



Layered Mint-Chocolate Fudge image

Here's a great-tasting mint and chocolate layered fudge brownie to be served for a crowd - perfect for a dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 72

Number Of Ingredients 11

4 1/2 cups sugar
1/2 cup butter
1 (12-oz.) can evaporated milk
4 1/2 cups miniature marshmallows
18 oz. (3 cups) semisweet chocolate chips
2 oz. unsweetened chocolate, cut into pieces
1 teaspoon vanilla
1 (6-oz.) pkg. white chocolate baking bar, cut into pieces
1/8 teaspoon peppermint extract
1/8 teaspoon Betty Crocker™ green gel food color
2 tablespoons Betty Crocker™ chocolate candy sprinkles

Steps:

  • Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
  • Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
  • To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
  • Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 25 mg, Sugar 20 g

NO-BAKE CHOCOLATE MINT BARS



No-Bake Chocolate Mint Bars image

Make an extra batch of these impossibly good layered bars--they won't last long. Chocoholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 25

Number Of Ingredients 10

1/2 cup butter
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter

Steps:

  • Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
  • Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
  • Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.

Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g

CHOCOLATE MINT CANDY



Chocolate Mint Candy image

I never made candy before until I tried this recipe. Now I make it every holiday. -Kendra Pedersen, Battle Ground, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white candy coating, coarsely chopped
2 to 3 teaspoons peppermint extract
3 drops green food coloring

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.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

LAYERED MINT CHOCOLATE CANDY



Layered Mint Chocolate Candy image

This lucious homemade candy treat is good enough to give as gifs! This is another great recipe from Eagle Brand SCM.

Provided by Pat Duran

Categories     Candies

Time 35m

Number Of Ingredients 6

12 oz pkg. semi-sweet chocolate chips
14 oz can eagle brand scm (sweetened condensed milk)
2 tsp vanilla extract
1 c deluxe white baking chips
1 Tbsp peppermint extract
few drops green or red food coloring, optional

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.

ANDES MINT COOKIES



Andes Mint Cookies image

Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) Andes creme de menthe baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

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