Chocolate Covered Mints Food

CHOCOLATE COVERED MINT PATTIES

Steps:

• Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
• Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
• Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
• Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
• Flatten with a flat-bottomed cup or your hand.
• Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
• Melt chocolate candy coating according to package directions.
• Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
• Repeat until all candies have been coated.
• Let candies set up until chocolate is firm before storing in an airtight container.
• Candies can be frozen in single layers separated by waxed paper if desired.

CHOCOLATE-COVERED MINT ICE CREAM SANDWICHES

Steps:

• Sandwich mint chocolate chip ice cream between chocolate wafer cookies; freeze until firm. Melt 6 ounces chopped semisweet chocolate, 6 tablespoons butter and 11/2 tablespoons corn syrup in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract; let cool a few minutes, then dip the ice cream sandwiches in the chocolate mixture to fully coat. Freeze at least 1 hour.

CHOCOLATE-COVERED CREAM CHEESE MINTS

Steps:

• Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
• Freeze 10 min. or until firm.
• Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.

CHOCOLATE COVERED MINTS

Steps:

• In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
• Add evaporated milk and mix well.
• Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
• Dust fingers with the sugar for easier rolling.
• Roll into small balls and place on a waxed paper lined cookie sheet.
• Chill for 20 minutes.
• Flatten with a glass to 1/4 inch thickness.
• Chill for 30 minutes.
• In a double boiler or microwave-safe bowl, melt chocolate chips.
• Dip patties and place on a waxed paper to harden.

PALM BEACH BROWNIES WITH CHOCOLATE-COVERED MINTS

Steps:

• Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F.
• Line a 9 by 11 by 2-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the.
• pan.
• With your hands, press down on the sides and corners of the foil to shape it to the pan.
• Remove the foil.
• Turn the pan right side up and place the foil in the pan and very carefully press it into place in the pan.
• Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over the foil.
• Set the prepared pan aside.
• Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat.
• Stir occasionally, until the chocolate and butter are melted.
• Stir to mix.
• Remove from the heat and set aside.
• Break the walnuts into large pieces; set aside.
• In the large bowl of an electric mixer beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes.
• On low speed add the chocolate mixture (which may still be warm) and beat only until mixed.
• Then add the flour and again beat on low speed only until mixed.
• Remove the bowl from the mixer.
• Stir in the nuts.
• Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top.
• Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer.
• Cut some mints to fill in large spaces on the edges. (You will not use all the mints.).
• Pour the remaining chocolate mixture all over the pan and smooth the top.
• Bake for 35 minutes reversing the pan front to back once during baking to ensure even baking.
• At the end of 35 minutes the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out.
• wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
• Remove the pan from the oven; let stand until cool.
• Cover the pan with a cookie sheet and invert the pan and the sheet.
• Remove the pan and the foil lining.
• Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
• Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.
• When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight - try both.
• Pack in an airtight box, or wrap individually in clear cellophane, wax.
• paper, or foil.
• These freeze perfectly and can be served very cold or at room temperature.
• Maida's notes: When you remove the cake from the pan you might see burned edges.
• (You might not - it depends on the pan.) If you do, you can leave them on or cut them off. She cuts them off, but has friends who say this is the best part.