Homemade Andes mints

Audrey Egbert

Jelly Roll pan

wax paper

10 to 11 oz chocolate wafers

10 to 11 oz vanilla candy melts in any color

10 to 11 oz chocolate wafers

candy oil- peppermint is my go to

subheading: Melting the Chocolate:

Get 3 oven safe bowls.

Put the chocolate for each layer in three different bowls.

Put them all in the oven on Warm for 20 mins.

Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).

Cut the wax paper to fit the length of the pan as well as come up the sides a bit. take some of the melted chocolate in each corner to hold the wax paper in place. Make sure your wax paper is pulled tight across, we don't want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.

Stir the bowl of chocolate until it's smooth and add 7 drops of oil based candy flavoring to the bowl.

Now QUICKLY pour the chocolate around the pan. then starting on the outer edges smooth it with your spatula.

Then grab the side of the pan and shake/knock it on the table. After a bit of shaking/knocking the chocolate will smooth itself out.

The key to the next layer is to know when to pour it on! If you pour to soon you'll risk mixing the layers together, they'll still taste great, but not be as pretty. AND if you wait too long the layers won't stick together!

When the whole layer goes from glossy to matte you're read!

Grab your colored candy melts out of the oven, add your oils (7 drops) and stir it smooth

Then spread it over the chocolate layer, and shake it smooth and let it cool until it's matte

Pull out the last bowl, add the 7 drops of oil and stir it smooth.

pour it on, spread it out and shake it smooth

like spreading if you cut to soon you'll mix your layers, if you wait too long you'll shatter the chocolate! Once it's matte take a Sharp knife and cut it!

I like to cute the rounded edges off (and my husband likes to eat those small edges) and then cut the rest into 2 ¼ inch squares

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