Layered Mint Chocolate Candy
Yield
4 dozenPrep
5 minCook
15 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
semi-sweet chocolate
squares, null, null |
*
|
| 1 | can |
milk, sweetened condensed
divided |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | package |
white chocolate
squares |
*
|
| 1 | tablespoon |
mint extract
|
*
|
| 6 |
food coloring
green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
semi-sweet chocolate
squares, null, null |
*
|
| 1 | can |
milk, sweetened condensed
divided |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | package |
white chocolate
squares |
*
|
| 15 | ml |
mint extract
|
*
|
| 6 |
food coloring
green |
*
|
Directions
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk.
Remove from heat; stir in vanilla.
Spread half the mixture into wax paper line 8 or 9 inch square pan.
Chill 10 minutes or until firm.
Hold remaining chocolate mixture at room temperature.
In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk.
Remove from heat; stir in peppermint extract and fool coloring.
Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.
Spread reserved melted chocolate mixture on mint layer.
Chill 2 hours or until firm.
Turn onto cutting board. Peel off paper and cut into squares.
Store loosely covered at room temperature.
