My Moms Chocolate Mint Candy Food

MOM'S MINT CHOCOLATE CANDY

Steps:

• Melt 1 pound chocolate bark and chips in microwave. Stir until smooth.
• Pour ½ of mixture into waxed lined 13x9x2-inch pan. Chill 20 minutes or until set.
• Set aside rest of chocolate for top layer.
• Melt ½ pound vanilla bark. Stir until smooth. Add flavoring and color. Add cream if too thick to spread over bottom layer. Chill until set.
• Remelt first batch of left over chocolate and pour over the top of the other two layers.
• Leave at room temperature. Cut into serving pieces when set.

MY MOM'S CHOCOLATE MINT CANDY

Steps:

• Mix ingredients for filling and form it into 1 inch patties using your hands.
• Dip into the premelted coating ingredients and cool on a sheet of wax paper.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

HIDDEN CHOCOLATE MINT COOKIES

Steps:

• Mix the shortening, sugars and egg.
• Stir in water and vanilla.
• Stir together the dry ingredients then mix into the batter.
• Chill the dough.
• Enclose each wafer into about 1 tablespoon of dough.
• Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.

CHOCOLATE MINT CANDY (FUDGE)

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk.
• Remove from the heat; stir in vanilla.
• Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm.
• Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
• Stir in peppermint extract and food coloring.
• Spread over bottom layer; chill for 10 minutes or until firm.
• Warm remaining chocolate mixture if necessary; spread over mint layer.
• Chill for 2 hours or until firm.
• Remove from pan; cut into 1-in. squares.

CHOCOLATE MINT CANDIES

Steps:

• Lightly spray a 9 inch square pan with cooking spray.
• Melt 1/2 c butter and stir in graham cracker crumbs until well mixed. Press evenly into the pan. Refrigerate until firm, about 10 minutes or while you are making the other layers.
• Mix together 1/4 c butter, milk, peppermint extract, and vanilla with electric mixer. Add in powdered sugar. Mix until smooth. Spread evenly over graham cracker layer. Refrigerate until firmish - about 10 minutes.
• In a saucepan, melt 1/3 c butter over low heat. Add chocolate chips (or candy). Stir constantly until melted. Spread evenly over previous layer.
• Refrigerate until chocolate is set, about 10 minutes. Cut into 5 rows by 5 rows.

MINT CHOCOLATE PARFAITS

Steps:

• Whisk 2 cups milk with the pudding mix for 2 minutes.
• In small bowl, beat cream cheese, sugar, mint, and remaining milk.
• Fold in whipped topping.
• In dessert glasses, layer pudding and cream cheese mixtures.