Layered Mint Chocolate Candy
Three layers of holiday perfection.
Dark chocolate, creamy peppermint, dark chocolate again — this layered candy uses Eagle Brand condensed milk and semi-sweet chips. Cut into squares and watch them disappear.
- Category
- Desserts
- Servings
- 24
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 (12-oz) package semi-sweet chocolate chips
- 1 (14-oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 2 teaspoons vanilla extract
- 6 oz white confectioners' coating
- 1 tablespoon peppermint extract
- Few drops green or red food coloring (optional)
Instructions
- 1
Melt chocolate chips with 1 cup sweetened condensed milk over low heat. Stir in vanilla. Spread half into a wax paper-lined 8- or 9-inch square pan; chill 10 minutes.
- 2
Hold remaining chocolate at room temperature. Melt confectioners' coating with remaining condensed milk over low heat. Stir in peppermint and food coloring. Spread over chilled chocolate layer; chill 10 minutes.
- 3
Spread reserved chocolate over mint layer. Chill 2 hours.
- 4
Turn onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Recipe shared by Gerry D