Bavarian Mints Food

BAVARIAN MINTS RECIPE - (4.6/5)

Steps:

• Melt chocolate chips, chocolate square and margarine in a heavy medium saucepan on lowest heat, stirring often until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth. Add condensed milk, peppermint extract and icing sugar. Mix well. Work with hands until pliable. Divide dough into portions. Work each portion into 1/2 inch rope. Cut with sharp knife into 1/2 inch pieces. Place on waxed paper to set. Sieve icing sugar over top. Makes about 8 dozen.

BAVARIAN MINT FUDGE

Steps:

• Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
• In a heavy saucepan, melt the chocolate chips and remaining butter over LOW heat, stir until smooth.
• Remove from the heat; stir in the milk and extracts until well blended.
• Spread into prepared pan.
• Refrigerate until set.
• Using the foil, lift fudge out of the pan.
• Discard the foil; cut fudge int 1-in. squares.
• If leftovers, store in the refrigerator.

BAVARIAN MINT FUDGE

Steps:

• Line an 11x7-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a microwave-safe bowl, combine chocolate chips, milk and remaining 1 tablespoon butter. Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1-2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

BAVARIAN MINT COFFEE

Steps:

• In small bowl combine nondairy creamer, sugar, instant coffee, and cocoa. Set aside.
• Finely crush candies in food processor, blender, or with tenderizing mallet. Add to dry mixture.
• Store in airtight container and if giving as a gift, include a label that says to use 2 to 2½ teaspoons per cup of boiling water.

BAVARIAN MINTS

Steps:

• Butter an 8x8 inch dish.
• In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
• Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.