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Category: Candy
Prep Time: Cook Time: Total Time:
1 tbsp butter
1-1/2 lbs white candy coating, divided
1 cup (6 oz) semisweet chocolate chips
1 tsp peppermint extract
4 drops green food coloring, optional
3 tbsp heavy whipping cream
Line a 13x 9 inch pan with foil. Grease the foil with 1 tbsp butter; set aside.
In a microwave or heavy saucepan, melt 1 lb candy coating and chocolate chips. Spread half into prepared pan; set remaining mixture aside. Melt remaining candy coating; stir in extract and food coloring if desired. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate for 10 minutes or until firm.
Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate for 1 hour or until firm. Lift out of the pan with foil and remove the foil. Cut into 1 inch squares. Store in an airtight container in the refrigerator. Yield: about 2 lbs (about 9-1/2 dozen).
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LAYERED MINT CANDIES
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Category: Candy
Prep Time: Cook Time: Total Time:
1 tbsp butter
1-1/2 lbs white candy coating, divided
1 cup (6 oz) semisweet chocolate chips
1 tsp peppermint extract
4 drops green food coloring, optional
3 tbsp heavy whipping cream
Line a 13x 9 inch pan with foil. Grease the foil with 1 tbsp butter; set aside.
In a microwave or heavy saucepan, melt 1 lb candy coating and chocolate chips. Spread half into prepared pan; set remaining mixture aside. Melt remaining candy coating; stir in extract and food coloring if desired. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate for 10 minutes or until firm.
Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate for 1 hour or until firm. Lift out of the pan with foil and remove the foil. Cut into 1 inch squares. Store in an airtight container in the refrigerator. Yield: about 2 lbs (about 9-1/2 dozen).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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