Description
These homemade mints feature a crisp chocolate shell surrounding a refreshing, cool mint filling.
Ingredients
Scale
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter (softened)
- 1 teaspoon peppermint extract
- 2 cups powdered sugar
- green food coloring gel
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1 jar marshmallow fluff (7 oz)
- 1 container Cool Whip (8 oz, thawed)
- 1/2 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 1/2 cup mini chocolate chips
- 1/2 cup sprinkles
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals until smooth; beat softened butter and peppermint extract until pale and fluffy, gradually add sifted powdered sugar and green gel food coloring to form a thick filling; scoop 1/2 teaspoon of mixture into balls, place on parchment paper, and freeze for 15 minutes; dip frozen centers into melted chocolate using a fork, tap off excess, and place back on parchment; allow to set at room temperature or refrigerate for 10 minutes until hard.
- Combine granulated sugar and corn syrup in a saucepan over medium heat, stirring until dissolved then cooking undisturbed with a candy thermometer attached until reaching 248°F (soft-ball stage); carefully pour in warm heavy cream and butter, stir continuously until smooth, return to boil and cook again to 248°F; pour hot caramel into a greased 8×8 inch pan lined with parchment, sprinkle with powdered sugar, and let sit undisturbed for 1 hour; cut slab into 2-inch rectangles, melt milk and white chocolate chips in a double boiler or microwave until smooth; dip rectangles into chocolate, shake off excess, place on a wire rack, and refrigerate for 20 minutes until firm.
- In a large bowl, gently fold marshmallow fluff and thawed Cool Whip together until uniform without deflating the mixture; fold in vanilla extract, crushed graham crackers, mini chocolate chips, and sprinkles; transfer mixture to an 8×8 inch dish lined with plastic wrap or parchment, pressing down firmly to create an even layer; cover and refrigerate for at least 2 hours to set; lift out using the liner overhang and cut into squares with a sharp knife dipped in warm water.
- Mix creamy peanut butter, powdered sugar, softened butter, vanilla, and salt in a medium bowl until a thick spreadable paste forms; roll 1 tablespoon of mixture into balls, flatten into discs, place on parchment-lined sheet, and freeze for 20 minutes; combine chocolate chips and coconut oil in a microwave-safe bowl, melting in 30-second intervals until smooth; pour a small amount of chocolate into silicone or foil liners to form a cup shape, spreading up the sides; place one frozen peanut butter disc into each cup, cover completely with more melted chocolate, and smooth tops; refrigerate for 30 minutes until hardened, then pop out of liners.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
Keywords: ANDES Mints Tips: If the chocolate becomes too thick while dipping, stir in a teaspoon of vegetable shortening to restore fluidity without altering the taste. Milky Ways Candy Tips: If the caramel hardens too much before you can shape it, reheat it gently in the microwave for 10 seconds to soften it back down. Cool Whip Candy Tips: Store these candies in an airtight container in the refrigerator for up to 5 days, as they are prone to melting at room temperature. Peanut Butter Cups Tips: If the chocolate cracks when setting, ensure both the chocolate and the filling are at compatible temperatures before combining.