Recipe: Chocolate Thin Mint Triangles (candy)

CHOCOLATE THIN MINT TRIANGLES

12 ounces (2 cups) semisweet chocolate chips*
1 teaspoon peppermint extract*
6 ounces (1 cup) white chocolate chips
3 to 4 drops green food coloring

Line an 8-inch square baking pan with foil, allowing a 1-inch overhang on the sides.

In a medium bowl set over simmering water or in a microwave oven, gently heat the semisweet chocolate chips until they are nearly melted (1 1/2 to 2 minutes in a microwave, stopping to stir once or twice).

Remove from the heat and stir until the chocolate is completely melted and smooth. Stir in the mint extract. Spread half the melted chocolate evenly over the bottom of the pan. Refrigerate until set, 5 to 10 minutes.

Meanwhile, melt the white chocolate chips in the same way. Stir in enough of the food coloring to make the mixture mint green. Spread the green-colored white chocolate over the layer of dark chocolate. Refrigerate until set, 5 to 10 minutes. If the remaining mint chocolate has become too firm to spread, melt it again. Spread the remaining chocolate over the white chocolate layer and refrigerate until set, about 10 minutes.

Use the foil to carefully remove the candy from the pan. Peel off the foil and trim the edges of the chocolate evenly with a knife. Cut the candy into 16 squares (each will be about 2 inches), then cut each square in half to make 32 triangles. Cool to room temperature before serving. (The mints can be refrigerated, covered, for up to 5 days or frozen, wrapped, for up to 1 month.)

*If you can find mint chocolate or mint chocolate chips, substitute them for the semisweet chocolate chips and mint extract.

Makes 32 large pieces
Source: Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard