1. Homemade Andes Mints
Ingredients
- 11 oz dark chocolate chips
- 11 oz white chocolate chips
- 1 teaspoon peppermint extract
- Green gel food coloring
Instructions
- Line an 8-inch square pan with parchment paper.
- Melt half the dark chocolate using a double boiler or microwave. Stir every 20 seconds until smooth.
- Spread the melted chocolate evenly in the prepared pan.
- Refrigerate for 10 minutes until slightly firm but not completely hardened.
- Melt the white chocolate until smooth.
- Mix in the peppermint extract and a small amount of green food coloring.
- Spread the mint layer carefully over the dark chocolate.
- Refrigerate for another 10 minutes.
- Melt the remaining dark chocolate and spread it over the mint layer.
- Refrigerate for 30 minutes or until completely firm.
- Remove the candy from the pan and cut it into small rectangles.
- Store in an airtight container in the refrigerator.
2. Homemade Milky Way Candy Bars
Ingredients
- 11 oz semi-sweet chocolate chips
- ⅔ cup evaporated milk
- 7 oz marshmallow fluff
- 11 oz soft chewy caramels
- 10 oz chocolate melting wafers
- 1 tablespoon vegetable oil
Instructions
- Line an 8-inch square pan with parchment paper.
- Place the chocolate chips and half the evaporated milk in a saucepan.
- Heat over low heat while stirring until completely melted.
- Remove from the heat and fold in the marshmallow fluff.
- Spread the mixture evenly in the prepared pan.
- Refrigerate for 30 minutes until firm.
- Place the caramels and remaining evaporated milk in a saucepan.
- Heat gently while stirring until the caramel becomes smooth.
- Pour the caramel over the chocolate filling.
- Refrigerate for at least one hour.
- Lift the candy from the pan and cut it into small bars.
- Freeze the bars for 20 minutes to make coating easier.
- Melt the chocolate wafers with the vegetable oil.
- Dip each bar into the melted chocolate using a fork.
- Place the coated bars on parchment paper.
- Refrigerate until the chocolate coating has hardened.
3. Cool Whip Candy
Ingredients
- 11.5 oz milk chocolate chips
- 8 oz frozen whipped topping, thawed
- 10 oz chocolate melting wafers
- 2 tablespoons vegetable oil
Instructions
- Line an 8-inch square pan with parchment paper.
- Melt the milk chocolate chips in the microwave.
- Heat them in 20-second intervals and stir after each interval.
- Allow the melted chocolate to cool for about five minutes.
- Gently fold the thawed whipped topping into the chocolate.
- Continue folding until fully combined and no white streaks remain.
- Spread the mixture evenly in the prepared pan.
- Freeze for two hours or until completely firm.
- Remove the filling from the pan and cut it into small squares.
- Return the squares to the freezer for 20 minutes.
- Melt the chocolate wafers with the vegetable oil.
- Dip each frozen square into the melted chocolate.
- Place the candies on parchment paper.
- Refrigerate until the coating becomes firm.
- Keep the candies refrigerated until serving.
4. Homemade Peanut Butter Cups
Ingredients
- ¾ cup graham cracker crumbs
- ½ cup powdered sugar
- 3 oz smooth peanut butter
- 1 tablespoon unsalted butter, melted
- 7 oz semi-sweet chocolate chips
- ¼ cup plus 1 tablespoon unsalted butter
Instructions
- Line a mini muffin pan with paper candy liners.
- Combine the graham cracker crumbs and powdered sugar.
- Add the peanut butter and one tablespoon of melted butter.
- Mix until a soft and moldable filling forms.
- Roll the filling into small balls and flatten them slightly.
- Melt the chocolate chips with the remaining butter.
- Spoon a thin layer of melted chocolate into each liner.
- Refrigerate for 10 minutes until slightly firm.
- Place one peanut butter disc in each liner.
- Cover the filling completely with more melted chocolate.
- Gently tap the pan to level the chocolate.
- Refrigerate for 30 minutes or until completely firm.
- Remove the cups from the pan and serve chilled or at room temperature.
