Copycat Andes Chocolate Mint Bars Recipe
This Copycat Andes recipe recreates the iconic layered Andes mint candies at home using dark and white chocolate chips, peppermint extract, and green gel food coloring. The confection features smooth layers of rich dark chocolate and creamy mint-flavored white chocolate, chilled to perfection for a fresh, minty treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (melting chocolate)
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: Approximately 24-30 pieces 1x
- Category: Dessert, Candy
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Layers
- 11 ounces dark chocolate chips, divided into half and half for layers
- 11 ounces white chocolate chips, use about half for first white layer and rest reserved
Flavoring and Coloring
- 1 teaspoon peppermint extract
- 1 to 1 1/2 inches green gel food coloring
Instructions
- Prepare Pan: Line an 8×8 inch baking pan with parchment paper, ensuring it overhangs the sides for easy removal later. This will serve as the mold for your layers.
- Melt First Dark Chocolate Layer: Place half of the dark chocolate chips in a large microwave-safe bowl. Microwave at 50% power for 1 minute, then stir well. Continue microwaving in 30-second intervals at 50% power, stirring each time until the chocolate is silky smooth and fully melted.
- Pour and Chill First Dark Chocolate: Pour the melted dark chocolate into the lined pan. Spread evenly by gently shaking or using a spatula to cover the entire surface. Place the pan in the refrigerator to set while preparing the next layer.
- Melt White Chocolate and Add Flavor: Repeat the melting process for half of the white chocolate chips until smooth. Stir in 1 teaspoon peppermint extract and about 1 to 1 1/2 inches of green gel food coloring. Mix thoroughly until the chocolate turns a light green color with evenly distributed peppermint flavor.
- Pour and Chill White Mint Layer: Pour the green white-chocolate mixture over the chilled dark chocolate layer. Use just enough to cover completely. Return the pan to the refrigerator to chill as you prepare the next layer.
- Melt Remaining Dark Chocolate: Melt the remaining dark chocolate chips using the same 50% power microwave method until silky smooth.
- Pour Final Dark Chocolate Layer: Pour the last melted dark chocolate layer over the green mint layer. Gently spread it to create a flat, even surface. This tops off the layered candy.
- Chill Completely: Refrigerate the entire pan for at least 4 hours or preferably overnight to allow layers to fully set and harden.
- Cut and Serve: Lift the hardened layered chocolate candy out of the pan using the parchment paper edges. Using a clean, sharp knife, score 5 cuts horizontally and 3 cuts vertically to form bite-sized Andes mint pieces. Serve immediately or store in an airtight container.
Notes
- Use parchment paper that overhangs the pan edges for easy removal of the layered chocolate block.
- Melting chocolate at 50% microwave power prevents burning and ensures smooth texture.
- Be gentle when spreading layers to preserve distinct layers without mixing colors.
- Allow the candy to chill completely (4 hours or overnight) for best texture and clean slicing.
- Store finished Andes mints in an airtight container in the refrigerator for freshness.
Keywords: copycat Andes, homemade Andes mints, layered chocolate candy, peppermint chocolate, easy no-bake dessert
