Layered Mint Candies
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Layered Mint Candies
1 T. butter (no substitutes)
1.5 # white candy coating, divided
1 c. (6oz.) semisweet chocolate chips
1 t. peppermint extract
4 drops green food coloring, optional
3 T. whipping cream
Line a 13 x 9 x2 inch baking pan with foil.
Grease the foil with 1 T. butter; set aside.
In a mocrowave or heavy saucepan, melt1 # 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 (misture will be stiff).
Spread over irst 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 airthight container in the refrigerator.
Yield: about 2# (about 9-1/2 dozen.)
NOTE:Rhonda Vauble, Sac City, Iowa.
These incredible melt in your mouth candies have the perfect
amount of mint nestled between layers of mild chocolate.
even when you make a double batch for everyone to enjoy,
the supply never lasts long at Christmas!
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