Andes Crème de Menthe Thins (Copycat Recipe)
from https://princesspinkygirl.com/

Copycat Andes Mints taste just like the classic candy and are so easy to make at home. Smooth, creamy, and minty in the middle, they're the perfect post-meal treat! All it takes is a little chocolate melting, a little a stirring, and a little patience in spreading to create the layers.

11 ounces bag of dark chocolate chips
1/2 of 11 ounces bag of white chocolate chips
[1 tablespoon shortening]
1 teaspoon peppermint extract
Green gel food coloring [or a couple of drops of green food coloring]

Prepare a 8×8 pan with parchment paper. See notes for general tips

Add half [5.5 ounces] of the chocolate chips to a large microwave safe bowl. Microwave on 50% powder for 1 minute. When done, stir well and return to the microwave. Microwave on 50% power for 30 second intervals, stirring in between, until the chocolate is silky smooth. When done, remove from the microwave.

Add chocolate to the bottom of the 8×8 baking dish. The chocolate should self level, however you can also spread the chocolate out as it covers the entire surface or gently shake the baking dish, helping it spread and level even more. Place the dish inside the refrigerator while you work the next step.

You want to keep the chocolate inside the refrigerator while working each step. However you DO NOT want to keep it in there to solidify completely. Otherwise the three layers of chocolate won’t really be connected. You want the layers to be warm and semi-solid when connected. This will help when cutting the chocolate. Otherside, the layers could break apart when cut.

Repeat the melting process for the [5.5 ounces] white chocolate chips [along with 1 Tbsp. shortening] until they are silky smooth. Add peppermint extract here and about 1-1 inches of green food coloring gel [or a couple of drops of green food coloring]. Mix well until fully blended and light green.

Pour the green chocolate over the first layer of chocolate. You won’t need to use all the chocolate [melt just 1/2 bag so none left]. Just enough to allow it to spread entirely. Place back inside the refrigerator while working the next step.

Be careful when spreading to not create a marbling or swirling effect, as some of the top of the dark chocolate layer will melt a bit. Remove the chocolate from heat and let stand in pan for 2 minutes to cool slightly.

Repeat for the other half remaining dark chocolate chips. [Again let the melted chocolate cool a bit so it does not melt the lower layer.]

Add the remaining melted chocolate over the green chocolate layer. Be sure to gently spread the chocolate, creating a flat surface on top. See notes for additional tips.

Place the dish inside the refrigerator and allow it to chill for 4 hours or overnight.

When done, remove the candy from the dish by pulling up on the parchment paper. [Allow to stand at room temperature for 5 minutes to soften a bit.] Make 5 cuts [should be 6 so 18 mints are made] across the candy using a clean sharp knife and 3 cuts in the opposite direction [This would make 15 candies, not 18, plus these would be quite large mints]. Serve immediately or store these candies inside the refrigerator.

Makes 18 mints