Best 3 Chocolate Covered Mints Recipes

CHOCOLATE COVERED MINTS

Steps:

• In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
• Add evaporated milk and mix well.
• Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
• Dust fingers with the sugar for easier rolling.
• Roll into small balls and place on a waxed paper lined cookie sheet.
• Chill for 20 minutes.
• Flatten with a glass to 1/4 inch thickness.
• Chill for 30 minutes.
• In a double boiler or microwave-safe bowl, melt chocolate chips.
• Dip patties and place on a waxed paper to harden.

PALM BEACH BROWNIES WITH CHOCOLATE COVERED MINTS

Steps:

• Put oven rack in center and preheat to 425.
• Butter a 9 x 13 cake pan and line it with foil, shiny side down. Butter the foil too. I used nonstick foil, with the nonstick side up and buttered it and it worked fine.
• In the microwave, or in the top of a double boiler or bowl set over a pan of simmering water, add the remaining 8 oz of butter and and the chocolate. If using microwave, use the melt chocolate function. On the stove, warm, stirring occasionally, till fully melted, then take it off the heat.
• In an electric mixer, with a whip attachment, mix eggs, instant espresso, vanilla and almond extracts and salt on high speed until very thick, 10-12 minutes.
• Adjust mixer speed to low and add chocolate mixture. Beat only until mixed, scraping the sides of the bowl to combine.
• Add the flour and beat again on low speed only until mixed.
• Remove the bowl from the mixer and use a spatula to fold in the walnuts.
• Pour half of the batter (about 3 1/2 cups) into the prepared pan and smooth it with a spatula.
• Place a layer of mints, touching each other and the edges of the pan, evenly over the batter. Cut mints as necessary to fill in large holes. You may not need all the mints.
• Pour the rest of the batter over the mints, and again smooth the top with a spatula.
• Transfer pan to oven and bake until the brownies have a firm crust on top but a toothpick in the center still comes out wet and chocolatey, 33-35 minutes. Rotate the pan halfway through the bake time. Remove from oven and set aside to cool to room temp.
• Cover the pan with a large baking sheet and invert the pan and sheet. Remove the baking pan and foil lining, then cover the brownies with wax paper and another baking sheet and invert again, so brownies are right side up on a baking sheet. ,
• Refrigerate brownies for at least three hours to overnight. DO NOT try to cut them before chilling them!!
• When you cut the brownies, use a long heavy knife with a sharp blade (straight or serrated, it doesn't matter)
• Cut into 32 brownies. Serve immediately, pack in an airtight box, or wrap individually in cellophane, wax paper or foil. These freeze wonderfully, and can be served very cold or at room temp.

PALM BEACH BROWNIES WITH CHOCOLATE-COVERED MINTS

Steps:

• 1. Preheat oven to 425°. Line a 9" × 13" × 2" pan as follows: Invert the pan and center a 17" length of aluminum foil, shiny side down, over the pan. With your hands, press down on the sides and corners of the foil to shape it to the pan. Remove the foil. Turn the pan right side up. Place the foil in the pan and very carefully press it into place in the pan. Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted, use a pastry brush or a piece of crumbled plastic wrap to spread the butter all over the foil. Set the prepared pan aside.
• 2. Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat. Stir occasionally, until the chocolate and butter are melted. Stir to mix. Remove from heat and set aside.
• 3. In the large bowl of an electric mixer, beat the eggs, vanilla and almond extracts, salt, espresso powder, and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture (which may still be warm) and beat only until mixed. Then add the flour and again beat on low speed only until mixed. Remove the bowl from the mixer. Stir in the walnuts.
• 4. Pour half the mixture (about 3½ cups) into the prepared pan and smooth the top. Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer. Cut some mints to fill in large spaces on the edges. (You will not use all the mints. There will be some left over.) Pour the remaining chocolate mixture into the pan and smooth all over.
• 5. Bake for 35 minutes, reversing the pan front to back once during baking to ensure even baking. At the end of 35 minutes, the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
• 6. Remove the pan from the oven; let stand until cool. Cover the pan with a cookie sheet and invert the pan and the sheet. Remove the pan and the foil lining. Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up. Now, the cake must be refrigerated for a few hours or overnight before it is cut into bars.
• 7. When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight-try both. Cut the cake into quarters. Cut each quarter in half, cutting through the long sides. Finally, cut each piece into 4 bars, cutting through the long sides. (I think these brownies are better in narrow bar shapes than in squares.) Pack brownies in an airtight box or wrap individually in clear cellophane, wax paper, or foil. They freeze perfectly and can be served very cold or at room temperature.