Introduction

This Copycat Andes recipe recreates the classic mint chocolate candy at home with just a few simple ingredients. Layers of rich dark chocolate and creamy mint-infused white chocolate make it a delightful treat for any occasion.

The image shows several mint chocolate bars cut into small rectangular pieces placed on a white marbled surface. Each bar has three visible layers: a dark, smooth chocolate layer on the top, a soft, light green mint layer in the middle, and another dark chocolate layer at the bottom. The bars look slightly rough on the edges, showing some crumbles. A fresh green mint leaf is placed near the stack in the front, adding a pop of color. The three bars in the front are stacked neatly on top of each other, while more bars are spread out in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces dark chocolate chips
11 ounces white chocolate chips (use about half for the mint layer)
1 teaspoon peppermint extract
Green gel food coloring (about 1 inch)

Instructions

Step 1: Prepare an 8×8-inch pan by lining it with parchment paper for easy removal later.
Step 2: Place half of the dark chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute, then stir. Continue microwaving in 30-second intervals at 50% power, stirring between each, until the chocolate is silky smooth. Remove from microwave.
Step 3: Pour the melted dark chocolate into the prepared pan. The chocolate should self-level, but you can spread it gently or shake the pan slightly to even it out. Refrigerate while preparing the next layer.
Step 4: Repeat the melting process with the white chocolate chips until smooth. Stir in the peppermint extract and green gel food coloring until the mixture is fully blended and light green.
Step 5: Pour the green mint chocolate over the dark chocolate layer, using just enough to cover the surface evenly. Return the pan to the refrigerator.
Step 6: Melt the remaining dark chocolate chips using the same method as before.
Step 7: Pour the last layer of dark chocolate over the mint layer, spreading gently to create a flat surface.
Step 8: Chill the layered chocolate in the refrigerator for at least 4 hours, or overnight for best results.
Step 9: Once firm, lift the candy from the pan using the parchment paper. Cut 5 evenly spaced cuts horizontally and 3 vertically with a sharp knife. Serve immediately.

Tips & Variations

Use good quality chocolate chips for a richer flavor and smoother texture.
If you don’t have green gel food coloring, you can skip it or use a few drops of liquid food coloring, but gel produces a more vibrant color.
Make sure to stir the chocolate well between microwave intervals to prevent burning and ensure even melting.
For a stronger mint flavor, add a little more peppermint extract, but avoid overdoing it to prevent bitterness.

Storage

Store the finished Andes-style candy in an airtight container in the refrigerator for up to two weeks. Let pieces come to room temperature for a few minutes before serving for the best texture. Reheating is not recommended as it may affect the texture and appearance.

How to Serve

The image shows several rectangular chocolate mint bars with two visible layers: a thick, dark brown chocolate layer on the top and bottom, and a bright, light green mint layer in the middle. Some bars are stacked on each other, while others lay flat on a white marbled surface with small chocolate shavings scattered around. Fresh green mint leaves are placed near the bars, adding a pop of color. The chocolate layers have smooth textures with some minor cracks and pieces missing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring provides a more vibrant and consistent color without thinning the chocolate as much as liquid coloring can.

What if my chocolate seizes while melting?

If your chocolate becomes grainy or stiff, add a small amount of warm vegetable oil or shortening and stir gently to smooth it out. Avoid overheating to prevent seizing.