Introduction
Did you know that the “Andes Mint” (originally called “Andy’s Candies”) was created in 1950 and remains the number one after-dinner mint in America?1 There is something undeniably satisfying about that three-layer construction: dark chocolate, creamy mint green center, dark chocolate.
But what if you could make them at home, using high-quality chocolate and real peppermint oil, skipping the paraffin wax often found in commercial candies? These Homemade Andes Mint Chocolates are surprisingly easy to engineer. We use a simple “melt-spread-chill” layering technique that requires no tempering, no candy thermometers, and no fancy molds. The result is a snap-worthy bark that you can cut into those iconic rectangles. They are fresher, mintier, and smoother than the original—perfect for holiday gifts or a sophisticated finish to a dinner party.
Ingredients List
To replicate the texture and snap without tempering chocolate, we use a tiny bit of coconut oil.
The Chocolate Layers (Top & Bottom)
- 2 cups Semi-Sweet Chocolate Chips: Or a chopped chocolate bar (60% cocoa is ideal).
- Why Semi-Sweet? Milk chocolate is too sweet when paired with the mint center; dark chocolate provides the necessary bitterness to balance the sugar.
- 1 tbsp Refined Coconut Oil: Divided (½ tbsp for each layer).
- The Science: This thins the chocolate for spreading and gives it a softer “bite” so it doesn’t shatter unevenly when you cut it. Ensure it is Refined if you don’t want a coconut taste.
The Mint Center
- 1 cup White Chocolate Chips: High quality (contains cocoa butter).
- 1 tbsp Refined Coconut Oil: Essential for the melting texture.
- 1 tsp Peppermint Extract: Crucial: Do not use “Mint” extract (spearmint). It must be Peppermint.
- Green Gel Food Coloring: 1-2 drops. Gel is better than liquid because liquid water-based dye can cause the chocolate to seize (harden into a lump).
Sensory Note: The chocolate should be glossy and dark, while the center should be a pastel, creamy green. The snap should be crisp, followed by a smooth melt.
Timing
This is a waiting game. The layers must set individually.
- Preparation Time: 20 minutes (active work)
- Chilling Time: 45 minutes (total)
- Total Time: ~1 hour 5 minutes
Data Insight: Making your own mints allows you to control the peppermint intensity. Commercial mints typically use a standardized mild flavor profile, but home bakers prefer a 20% higher peppermint concentration for a “fresher” taste.
Step-by-Step Instructions
Step 1: Prep the Pan
Line an 8×8 inch or 9×9 inch square baking pan with parchment paper or aluminum foil.
- Technique: Leave an overhang on all sides so you can lift the entire block out later. Smooth out any wrinkles in the foil.
Step 2: The Bottom Layer
Melt 1 cup of the semi-sweet chocolate chips with ½ tbsp coconut oil in the microwave (30-second intervals). Stir until completely smooth.
- Pour into the prepared pan. Spread evenly with an offset spatula.
- Chill: Place in the freezer for 10 minutes until firm to the touch.
Step 3: The Mint Center
Rinse your bowl. Melt the white chocolate chips with 1 tbsp coconut oil (30-second intervals).
- Flavor & Color: Once melted, stir in the peppermint extract and green food coloring.
- The Layering: Pour this green mixture over the chilled bottom layer. Spread quickly (the cold bottom layer will start to set the white chocolate immediately).
- Chill: Place back in the freezer for 15 minutes.
Step 4: The Top Layer
Melt the remaining 1 cup semi-sweet chocolate chips with ½ tbsp coconut oil.
- Pour over the firm green layer. Spread gently to cover every corner.
- Chill: Place in the fridge (not freezer this time) for 20-30 minutes until set.
Step 5: The Cut (The Trickiest Part)
Remove the slab from the pan using the foil handles. Let it sit at room temperature for 10 minutes before cutting.
- Why? If you cut it ice-cold, the chocolate will crack and shatter. It needs to soften slightly.
- Use a sharp chef’s knife. Trim the rough edges first. Then, cut into small rectangles (1-inch by ½-inch).
- Pro Tip: Wipe the knife with a warm towel between cuts for clean, sharp lines.
Nutritional Information
These are rich but portion-controlled. Below is the estimated breakdown per mint (yields approx. 36 pieces).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 65 kcal | 3% |
| Total Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Carbohydrates | 7g | 2% |
| Sugars | 6g | – |
| Protein | 0.5g | 1% |
Note: Dark chocolate contains flavonoids, and peppermint oil can soothe the stomach, making this a functional after-dinner treat.2
Variations for the Recipe
- Double Mint: Use crushed candy canes on top of the final wet chocolate layer for a “Peppermint Bark” crunch.
- Dairy-Free/Vegan: Use dairy-free chocolate chips (like Enjoy Life) for all layers. The recipe works exactly the same.
- The “Grasshopper”: Swap the green food coloring for a drop of yellow to make a lime-green color and use a darker chocolate for a sophisticated look.
- Mint Truffle: Double the middle layer for a thicker, fudgier mint ratio.
Serving Suggestions
How to present your homemade candies:
- The Gift Box: Stack them in a small tin separated by wax paper. They look very professional.
- Coffee Service: Serve one mint on the saucer next to an espresso cup.
- Baking Mix-In: Chop up your homemade mints and stir them into brownie batter or cookie dough (see our Mint Chocolate Cookie recipe!).
Common Mistakes to Avoid
- Seized Chocolate:
- The Issue: Water getting into the melting chocolate (from a wet bowl or liquid food coloring).
- The Result: A grainy, hard clump.
- The Fix: Dry everything thoroughly. Use oil-based or gel coloring.
- Shattered Layers:
- The Issue: Cutting the block while it’s frozen.
- The Result: The layers separate, or the chocolate breaks in jagged lines.
- The Fix: Patience. Let it come to room temp for 10 minutes.
- Swirling Layers:
- The Issue: Pouring the warm middle layer over a soft bottom layer.
- The Result: A marble effect instead of clean lines.
- The Fix: Ensure the bottom layer is frozen solid before adding the next one.
Storing Tips for the Recipe
- Refrigeration (Best): Store in an airtight container in the fridge for up to 3 weeks. They taste best cold!
- Room Temperature: They will hold their shape (thanks to the chocolate solids), but if your house is warm (>75°F), the coconut oil might make them soft.
- Freezing:
- Duration: Up to 3 months. Thaw in the fridge overnight.
Conclusion
Homemade Andes Mint Chocolates are the ultimate “I can’t believe you made this” recipe. They look technically impressive with their perfect stratigraphy of brown and green, yet they require zero baking skill—just the ability to melt and spread. The snap of the chocolate followed by the cool, creamy peppermint center is the perfect palate cleanser to end any meal.
Ready to layer? Clear a spot in your freezer! If you try this recipe, please leave a star rating below and let us know: did you manage to wait 10 minutes before cutting? Don’t forget to subscribe to our newsletter for more copycat candy recipes.
FAQs
Q: Can I use peppermint oil instead of extract?
A: Yes, but be careful. Peppermint oil is much stronger than extract. Use only ¼ teaspoon of oil, or it will be inedible.
Q: Do I need to use coconut oil?
A: You can use vegetable oil or shortening, but coconut oil hardens better when chilled, helping the mints keep their structure.
Q: Can I use milk chocolate?
A: Yes, but the mint center is already very sweet (white chocolate). Using milk chocolate might make the candy cloying. Dark or semi-sweet provides the best contrast.
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