February 19th is recognized by the U.S. National Confectioners Association as National Chocolate Mint Day. What does that mean? It means an entire day for chocolate mint lovers to eat their favorite treats all day long. Okay, that might be a bit much.
Much of the credit for chocolate belongs to the Aztecs and Mayans. Europeans brought the chocolate bean back to Europe once “the new world” had been discovered. Europeans were not fond of the dark, bitter bean, so they used it for medicinal purposes. Since chocolate was mostly consumed as a hot beverage, it didn’t take long for Europeans to improve the flavor with mint, cinnamon and anything else they could get their hands on to make chocolate more palatable. Over time, sugar was added. Suddenly the combination of Chocolate and Mint was fashionable. By the mind-1800s with inventions and improvements in the processing of chocolate, confectioners began to mass-produce chocolate candies. Still, mint chocolate was something in small production, catering to a particular clientele.
Today mint chocolate is found in just about everything from ice cream to brownies, cookies to candies, liquors to sauces. The first Thin Mint Girl Scout cookies were sold in 1953; and remain their most popular cookies. My personal favorite Chocolate Mint are those little Andes Crème de Menthe. These tasty squares reminded me of Andes Mints – only much bigger. And when it comes to candy, bigger is better!
Chocolate Mint Candy Squares
6 oz White Candy Coating
2 cups (12 oz) Semisweet Chocolate Chips
1 can (14 oz) Sweetened Condensed Milk, divided
2 teaspoons Vanilla Extract
2 1/2 teaspoons Peppermint Extract
3 drops Green Food Coloring
Coarsely chop the white candy coating, set aside until ready to use. Line an 8-inch square pan with waxed paper, allowing the paper to drape over the edge. Set aside.
In a heavy saucepan, melt chocolate chips with 1 cup of Condensed Milk. Remove from the heat; stir in vanilla extract until smooth. Spread half of the chocolate mixture into the prepared pan; chill for 10 minutes or until firm.
Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining 6 oz of condensed milk until coating is melted and mixture is smooth. Stir in peppermint extract, taste and adjust if necessary. Add the food coloring. Gently blend until the color in uniformed throughout. Spread the mint layer over bottom layer; chill for 10 minutes or until firm.
If necessary, gently warm the remaining chocolate mixture; spread over mint layer. Chill for 2 hours or until firm. Remove candy from from pan by lifting up on the excess waxed paper; cut mint chocolate candy into 1-inch squares. Arrange on a platter to serve or place in small paper treat cups.
Welcome to Rosemarie's Kitchen 
These look beautiful. My father would have loved them; he always had a box of Thin Mints or Andes stashed by his recliner chair!
LikeLiked by 1 person