- 1 cup semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk, divided
- 1 cup white baking chips
- 3 teaspoons peppermint extract
- 2 to 3 drops green food coloring
- In a small saucepan, melt chocolate chips with 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8-in.-square dish with waxed paper; butter the paper.
- Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (let remaining melted chocolate mixture stand at room temperature).
- In another saucepan, melt white baking chips. Stir in remaining condensed milk until smooth. Remove from the heat; add extract and food coloring. Refrigerate until set. Spread over chocolate layer; spread with reserved chocolate mixture. Refrigerate until set. Cut into 1-in. pieces. Yield: about 1-1/2 pounds (64 pieces).
Reviews for Peppermint Candy
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"This came out great and super yummy! I didn't melt all the chocolate the first time and cut the ingredients in half. Then after I did the peppermint layer, used the rest of the halved ingredients for the top chocolate layer. We cut them into smaller, 1/2 squares. Definitely recommend, very easy to make."
"I found this recipe to be very simple and very tasty, it reminded me of andes candy."
"This recipe is very good and tasty! I will definately make again. The only thing I found was that I had to make two batches of the chocolate. Not being an expert at chocolate but have had my share with it, chocolate that is left out is not easy to work with. I made the first batch using all of it for the bottom part and made a second one using all of it for the top part and was so much easier to work with."
"firefoxkitty, you must use condensed milk, not evaporated milk."
"This only made syrup. My Christmas gift to my nephew and niece is still sitting in the freezer, not set up. The candy for Christmas dinner, likewise ruined. I even had 12 oz of evaporated milk not 14 and used 1 1/2 cups of the chips each, still syrup only. Disgusted!!"