A cookbook called Treasury of Christmas was a gift my wife and I received not long after getting married – 1995, I think – and since then it’s been one of my go-to cookbooks for holiday recipes. It’s one of those “lots of name-brand” cookbooks, but it’s very lavishly illustrated with color pictures, and the recipes are largely excellent. The book appears to be out of print, but I thought I’d share some of my favorites from it here.
This recipe tastes a lot like Andes mints, and it couldn’t possibly be simpler. Just make sure to let each layer cool for at least 10 minutes in the fridge (or less in the freezer) before pouring the next layer on to keep the layers nice and distinct. I make 2 batches of this each year, one with a red stripe and the other with green. It’s festive!
Layered Mint Chocolate Candy
- 1 12 oz Package Semi-Sweet Chocolate Chips
- 1 14 oz Can Sweetened Condensed Milk
- 2 Tsp Vanilla Extract
- 6 Oz White Confectioners Coating (either white almond bark or white chocolate chips)
- 1 Tbs Peppermint Extract
- Red or Green Food Coloring
- Melt the chocolate chips with 1 cup of the sweetened condensed milk – I like to use the microwave for this step, it takes me a minute to get the chocolate melted
- Stir the vanilla into the melted chocolate
- Spread half of the chocolate into a parchment or wax paper lined 9 inch square baking pan
- Chill the chocolate in the pan for at least 10 minutes (leave the other half of the chocolate at room temperature)
- Meanwhile, melt the white chocolate with the remaining condensed milk (again, I do this for 1 minute in the microwave)
- Stir the peppermint extract and a few drops of food coloring into the white chocolate (see note below)
- Spread the white peppermint chocolate onto the chilled chocolate mixture, then chill for an additional 10 minutes
- Spread the remaining melted chocolate on top of the white chocolate layer, then chill for at least 2 hours
- Turn out the candy onto a cutting board and cut into squares
Note: This will seem like a lot of peppermint extract, but it’s necessary to make this layer stand up to twice the amount of semi-sweet chocolate. Also, start out with 3-4 drops of the food coloring, then add more a drop at a time until you reach your consistency. Too much food coloring could cause the white chocolate to clump up, and that’s trouble.
Source: Treasury of Christmas, out of print