Andes Mints Copy Cat Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
• Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
• Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.

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.

Steps:

• 1. Line a baking pan with parchment paper. Cut it so it perfectly fits on the bottom and dab the corners with melted chocolate so it stays in place. Allow to set (just a few minutes).
• 2. Melt chocolate chips in a microwave safe bowl. Melt in 30 increments, stirring at each stop, repeat until smooth. Drop 1/4 teaspoon peppermint extract in and stir. Adjust to taste-add the remainder 1/4 teaspoon if it is not strong enough.
• 3. Slowly pour HALF (or less)as the bottom layer into the pan. You want a thin layer so go slowly. Using the back of a spoon or the shake method, make sure it is evenly spread. Freeze for 2 minutes. Make sure it does not freeze completely!!! You don't want 3 separate layers that fall apart but you also don't want the chocolate layers to blend into it each other. Watch for the color of the top-when it is no longer shiny is a good indicator you're ready for the next layer.
• 4. While you are flash freezing the first layer, melt the white chocolate chips in the same way in the microwave. Drop food coloring in, stir until smooth. Pour green chocolate for the thin 2nd layer. Shake until evenly spread. Freeze the candy for 2 minutes or until no longer shiny.
• 5. . Repeat with 3rd chocolate layer. If you need to reheat your chocolate because it is hardening a little, place back in the microwave for 10-20 seconds. Freeze 2-5 minutes. Before it sets completely, using a knife, slice the shapes of your mints. I went for the classic rectangular shape. Allow to set until dry, either on the counter or in the freezer (if you are less patient like myself.

Steps:

• Line an 8x8-inch pan with aluminum foil.
• Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
• Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
• Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
• Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
• Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
• Place the finished pan in the freezer for another 5 minutes or until set.
• To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.