Recipe: Layered Mint Chocolate Candy (like Andes Mints)

Layered Mint Chocolate Candy

10 squares semi-sweet chocolate
1 can sweetened condensed milk, divided
2 tsp vanilla
1 pkg white chocolate squares
1 tbsp peppermint extract
6 drops green food coloring

In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla.

Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.

Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm.

Turn onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature.

Makes about 1 3/4 lbs
Source: Canadian Living, December 1991