Ingredients for Creamy Chocolate Mint Melts
- Almond Bark
- Semi Sweet Chocolate Chips
- 1 teaspoon peppermint extract
- Green Food Coloring
- Whipping Cream
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How to Make Creamy Chocolate Mint Melts
- Line an 8x12 inch glass baking dish with wax paper, ensuring the paper extends over the edges for easy removal.
- In a 4-cup glass measuring cup, combine 8 ounces (2/3 of the total) of the candy coating wafers and the 8 ounces of chocolate chips.
- Microwave on high, uncovered, in 30-second intervals, stirring after each, until the mixture is completely melted and smooth (approximately 2-3 minutes total).
- Spread half of the melted chocolate mixture evenly into the bottom of the prepared baking dish.
- Refrigerate for at least 20 minutes, or until the chocolate layer is completely set.
- In a 2-cup glass measuring cup, melt the remaining 4 ounces of candy coating wafers in the microwave using 30 second intervals, stirring until smooth (approximately 1 1/2 - 2 minutes total).
- Stir in the peppermint extract and green food coloring (if using) until well combined.
- Gradually whisk in the heavy cream until the mixture reaches a smooth, spreadable consistency.
- Spread the mint mixture evenly over the chilled chocolate layer.
- Refrigerate for at least 20 minutes, or until the mint layer is completely set.
- Spread the remaining melted chocolate mixture from step 3 evenly over the mint layer.
- Refrigerate for at least 30 minutes, or until the top layer is completely set.
- Allow the entire dessert to warm to room temperature for about 15-20 minutes before serving. This will make cutting easier.
- Holding onto the wax paper edges, lift the chocolate mint slab from the pan.
- Cut into 1-inch pieces (or smaller, as desired).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
184g
Fat
100g
Carbs
18g
