Copycat Andes Mints Recipe

If you’ve ever found yourself daydreaming about those smooth, minty chocolates from Andes, then this Copycat Andes Mints Recipe is exactly what you need. I stumbled upon this recipe during a holiday baking marathon, and honestly, nothing beats having a batch of these goodies at home whenever a mint chocolate craving strikes. The perfect harmony of dark chocolate, cooling peppermint, and a hint of white chocolate makes each bite feel like a little celebration.

I especially love serving these around the holidays or as a simple homemade gift because they look so pretty and taste just like the originals—maybe even better! Plus, once you master this Copycat Andes Mints Recipe, you’ll feel a little like a chocolate alchemist, transforming basic ingredients into something special. Trust me, you’re going to enjoy the process as much as the results!

Ingredients You’ll Need

The beauty of this Copycat Andes Mints Recipe is in its simplicity. Each ingredient plays a critical role to get that classic mint-chocolate flavor and smooth texture, so be sure to pick good quality chocolate chips and pure peppermint extract for the best results.

• Dark chocolate chips: Use a rich, smooth variety—about 11 ounces. I find that the darker, the better for that deep chocolate base.
• White chocolate chips: You’ll only need about half of an 11-ounce bag. The white chocolate adds that creamy, minty middle layer.
• Peppermint extract: Just a teaspoon packs a punch. Be careful with quantity here—too much can overpower the chocolate.
• Green gel food coloring: For that signature Andes mint color without altering the taste or texture. Gel color blends nicely without thinning the white chocolate.

Variations

I like to switch things up sometimes depending on mood or occasion. The great thing about this Copycat Andes Mints Recipe is how customizable it can be without losing that iconic flavor.

• Dairy-free Variation: I’ve tried using dairy-free chocolate chips and coconut-based white chocolate for friends with allergies—and it still turns out deliciously minty.
• Less Sweet Version: If you’re watching your sugar intake, try cutting back slightly on the white chocolate or use dark chocolate with a higher cocoa percentage.
• Mint Intensity: If you love a stronger mint flavor, add an extra ½ teaspoon of peppermint extract, but do this gradually so you don’t lose the balance.
• Holiday Twist: Swapping the green food coloring for red or even gold can align these treats to different celebrations while keeping their classic charm.

How to Make Copycat Andes Mints Recipe

Step 1: Melt the Dark Chocolate

Start by gently melting those dark chocolate chips. I prefer using a double boiler to avoid burning the chocolate, but a microwave on 20-second intervals with stirring between works fine too. Aim for a silky, smooth texture—this will be the base of your mints, so patience here pays off.

Step 2: Prepare the White Chocolate Mint Layer

While the dark chocolate cools slightly but is still pourable, melt half the white chocolate chips the same way. Once melted, stir in the peppermint extract and green gel food coloring a tiny bit at a time until you get that perfect minty shade. Taste a little to adjust the mint—remember, you want that gentle cooling sensation without it overwhelming the chocolate.

Step 3: Assemble the Layers

Line a baking pan or silicone mold with parchment paper. Pour in a layer of the dark chocolate and let it set just enough to be firm but still adhesive—this usually takes about 10 minutes in the fridge. Next, carefully spread the minty white chocolate layer over it. You want a neat layer but not too thin, about ¼ inch thick works well. Finish with another layer of dark chocolate on top. Chill everything for at least 1 hour to let it fully harden.

Step 4: Slice and Serve

Once firm, remove the block from the pan and use a sharp knife to cut into small rectangular pieces—just like the original Andes mints. I like to warm the knife slightly under hot water and wipe it dry between cuts to keep edges clean and smooth. Voilà! Your homemade mints are ready.

How to Serve Copycat Andes Mints Recipe

Garnishes

I typically serve these without extra garnishes because they’re so charming on their own. But sometimes, a tiny sprinkle of crushed candy canes on the white mint layer before the final chocolate layer sets adds a festive crunch and extra peppermint pop.

Side Dishes

Pair these mints alongside a hot cup of coffee or after-dinner tea. They’re a fantastic palate cleanser after rich meals, or even served alongside a slice of chocolate cake for an indulgent dessert plate.

Creative Ways to Present

For gift-giving or parties, I love bundling the mints in tiny clear bags tied with festive ribbons or arranging them neatly in a decorative tin. Another fun idea is placing them in mini cupcake liners for an elegant candy display at showers or holiday buffets.

Make Ahead and Storage

Storing Leftovers

Once you’ve made your batch, store leftovers in an airtight container at room temperature if it’s cool or in the fridge if your kitchen tends to be warm. They keep their perfect chewy texture for up to two weeks. I’ve also found placing parchment paper between layers in the container helps prevent sticking.

Freezing

If you want to stock up, these Copycat Andes Mints freeze beautifully. Wrap them tightly in plastic wrap and then a freezer bag. When I thaw them in the fridge overnight, they maintain their chewy texture and fresh taste without condensation issues.

Reheating

Since these are meant to be enjoyed chilled or at room temp, reheating isn’t typically necessary. But if you prefer slightly softer mints, leaving them out at room temperature for 10-15 minutes works perfectly. Just avoid direct heat because it can melt the layers unevenly.

FAQs

Final Thoughts

This Copycat Andes Mints Recipe has become one of my go-to sweet treats whenever I want that classic combination of chocolate and peppermint without leaving the house. It’s surprisingly simple but feels so indulgent—and that little burst of green is just the cherry on top. I promise once you try these, you’ll find yourself making them again and again. Give it a go, and I’d love to hear how your version turns out. Happy mint making!

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