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Delicious homemade Andes mints with chocolate layers and mint filling

Homemade Andes Mints

A quick and delightful treat that captures the fresh, creamy flavors of classic Andes mints, perfect for parties or a sweet indulgence.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Mint Layer
  • 1 can sweetened condensed milk Provides a smooth, creamy texture.
  • 2 cups powdered sugar For structure and sweetness.
  • 1 teaspoon peppermint extract Adjust to taste.
  • a few drops green food coloring Optional for a classic mint look.
Chocolate Layer
  • 1 cup semi sweet chocolate chips Can also use chopped chocolate.
  • 1 teaspoon neutral oil or coconut oil Helps the chocolate spread smoothly.

Method
 

Preparation
  1. Line an 8x8 inch pan with parchment paper, leaving overhang for easy removal.
  2. In a bowl, stir together the sweetened condensed milk, peppermint extract, and green food coloring if using.
  3. Gradually mix in the powdered sugar until you achieve a thick, soft dough consistency.
  4. Press the mint mixture evenly into the prepared pan using clean hands or a measuring cup.
  5. Chill the mint layer in the refrigerator for about 20 to 30 minutes to firm up.
Chocolate Layering
  1. Melt half of the chocolate with a tiny bit of oil and spread it evenly over the chilled mint layer.
  2. Chill until the chocolate is set, around 15 to 20 minutes.
  3. Melt the remaining chocolate and spread it on top of the first layer.
  4. Chill until fully firm.
Serving
  1. Lift out the candy using the parchment overhang and let it sit at room temperature for a few minutes before slicing.
  2. Using a warm knife, slice into small squares or rectangles for serving.

Notes

These mints can be stored in an airtight container in the fridge for 1 to 2 weeks or frozen for a couple of months. Adjust the peppermint flavor to your liking by adding it gradually until it tastes right.