Copycat Andes

5 from 2 votes

Copycat Andes Mints taste just like the classic candy and are so easy to make at home. Smooth, creamy, and minty in the middle, they're the perfect post-meal treat!

Prep Time30

Cook Time5

Chill Time4

Total Time4 35

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 188kcal

Author: Jennifer Fishkind

Ingredients

11 ounces bag of dark chocolate chips
11 ounces bag of white chocolate chips you’ll use about half
1 teaspoon peppermint extract
Green gel food coloring

Instructions

Prepare a 8x8 pan with parchment paper. See notes for general tips
Add half of the chocolate chips to a large microwave safe bowl. Microwave on 50% powder for 1 minute. When done, stir well and return to the microwave. Microwave on 50% powder for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.
Add chocolate to the bottom of the 8x8 baking dish. The chocolate should self level, however you can also spread the chocolate out as it covers the entire surface or gently shake the baking dish, helping it spread and level even more. Place the dish inside the refrigerator while you work the next step.
Repeat the melting process for the white chocolate chips until they are silky smooth. Add peppermint extract here and about 1-1 inches of green food coloring gel. Mix well until fully blended and light green.
Pour the green chocolate over the first layer of chocolate. You won’t need to use all the chocolate. Just enough to allow it to spread entirely. Place back inside the refrigerator while working the next step.
Repeat step 2 for the remaining dark chocolate chips.
Add the remaining melted chocolate over the green chocolate layer. Be sure to gently spread the chocolate, creating a flat surface on top. See notes for additional tips.
Place the dish inside the refrigerator and allow it to chill for 4 hours or overnight.
When done, remove the candy from the dish by pulling up on the parchment paper. Make 5 cuts across the candy using a clean sharp knife and 3 cuts in the opposite direction. Serve immediately.

Notes

Storage:

To Store: Store these candies inside the refrigerator when not in use.

Tips:

This dish is best served chilled.
When cutting these candies into squares, consider washing the knife half way. These cut best when cut with a clean edge.
Use ½-1 tablespoon of vegetable oil when you're melting the chocolate to get an even smoother finish. Add vegetable oil after the first 1-minute microwave interval. This will help thin your chocolate, making it more spreadable.
You want to keep the chocolate inside the refrigerator while working each step. However you DO NOT want to keep it in there to solidify completely. Otherwise the three layers of chocolate won’t really be connected. You want the layers to be warm and semi-solid when connected. This will help when cutting the chocolate. Otherside, the layers could break apart when cut.
Gently shaking the dish (like a steering wheel) will help the chocolate level evenly across.

Nutrition