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Mint Chocolate Squares

Yield

70 pieces

Ingredients

1 pound dark chocolate, chopped
8 ounces white chocolate chips
5 tablespoons unsalted butter
14 ounces sweetened condensed milk
1 1/2 teaspoon vanilla extract
2 teaspoon peppermint flavoring
3 to 6 drops green food coloring

Directions

Line an 8" x 8" baking pan with plastic wrap.

Place each type of chocolate in separate double boiler setup (either a double boiler or a bowl over a saucepan with hot water, making sure the bowl does not touch the water), over medium heat. Add 4 tablespoons of the butter to the dark chocolate and 1 tablespoon of butter to the white chocolate. Stir both pans frequently until they are both melted and the chocolate and butter are well blended.

Set the pan of dark chocolate off the boiling water and stir in about a cup of the condensed milk (which will be most of it) and the vanilla. Continue to stir until the mixture is thoroughly blended. Pour half of this mixture into the prepared baking pan and replace the rest of the dark chocolate mixture over the hot water on low heat.

Set the pan of white chocolate off the boiling water and stir in the rest of the condensed milk, the peppermint flavoring and the green food coloring. Stir with a rubber spatula until the mixture is completely blended. Gently pour the white-chocolate mixture over the layer of dark chocolate and spread with the spatula. Place in the refrigerator for six to eight minutes.

Spread the remaining dark chocolate over the white chocolate layer and place back in the refrigerator. Chill until firm.

Lift the chocolate from the pan with the plastic. Remove plastic then cut into small squares.

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