Layered Mint Candies Recipe

5 3 2
Layered Mint Candies Recipe
Layered Mint Candies Recipe photo by Taste of Home
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Layered Mint Candies Recipe

Read Reviews
5 3 2
Publisher Photo
These incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! —Rhonda Vauble, Sac City, Iowa
MAKES:
114 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
114 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 tablespoon butter
  • 1-1/2 pounds white candy coating, coarsely chopped, divided
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring, optional
  • 3 tablespoons heavy whipping cream

Directions

Line a 13x9-in. pan with foil. Grease foil with butter.
Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour.
Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container. Yield: about 2 pounds (about 9-1/2 dozen).
Originally published as Layered Mint Candies in Country Woman Christmas Annual 2001, p37

Nutritional Facts

1 each: 41 calories, 2g fat (2g saturated fat), 1mg cholesterol, 1mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

  • 1 tablespoon butter
  • 1-1/2 pounds white candy coating, coarsely chopped, divided
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring, optional
  • 3 tablespoons heavy whipping cream
  1. Line a 13x9-in. pan with foil. Grease foil with butter.
  2. Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour.
  3. Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container. Yield: about 2 pounds (about 9-1/2 dozen).
Originally published as Layered Mint Candies in Country Woman Christmas Annual 2001, p37

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Reviews forLayered Mint Candies

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MY REVIEW
merrystitch2003 User ID: 5665860 31770
Reviewed Dec. 20, 2012

"I have been making this candy for many years. It is always a favorite. I have varied the flavoring by using cherry, almond and orange - color accordingly."

MY REVIEW
merrystitch2003 User ID: 5665860 89549
Reviewed Dec. 11, 2010

"great recipe - I'd moved and couldn't find my copy & was really stressing till a friend sent me this link. I'd promised to make it for friends. This time it goes in my recipe box.Also good made with cherry instead of mint in the middle. Makes a very pretty display, not to mention very yummy."

MY REVIEW
rnkris User ID: 2505789 74046
Reviewed Dec. 6, 2010

"This candy is delicious however, it is very thin and not as thick as the picture shows.

It is also not easy to cut as it breaks apart as you are cutting it."

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