Triple Layer Chocolate Mints
 Serves |  Total Time |
|---|---|
| 64 mints | 2.25 hours |
Ingredients
- 6 oz semisweet chocolate
- 6 oz white chocolate
1 tsp peppermint extract- 6 oz milk chocolate
Cookware
- 1 8 inch square pan
- 1 foil
- 1 double boiler
Instructions
Step 1
Line 8 inch square pan with foil, leaving 1-inch overhang on sides. Place semisweet chocolate in top of double boiler over simmering water. Stir until melted. Remove from heat.
Step 2
Spread melted chocolate onto bottom of prepared pan. Let stand until firm. (If not firm after 45 minutes, refrigerate 10 minutes.)
Step 3
Melt white chocolate in clean double boiler; stir in peppermint extract. Spread over semisweet chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set.
Step 4
Melt milk chocolate in same double boiler. Spread over white chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set.
Step 5
Cut mints into 16 (2-inch) squares. Remove from pan by lifting mints and foil with foil handles. Place squares on cutting board.
Step 6
Cut each square diagonally into 2 triangles. Cut in half again to make 64 small triangles. Store in airtight container in refrigerator.
Source
- Favorite Brand Name: Gifts From the Christmas Kitchen