Chocolate Mints

Twelve Days of Candy-Making — Day 9

Create memories your families and friends will savor for years to come

Chocolate Mints

(Cyndi Schulzetenberge)

1 lb. white almond bark

4 oz. unsweetened chocolate

6 oz. chocolate chips

1 ¼ tsp. peppermint extract

Melt the first three ingredients over low heat. Add the peppermint extract. Spoon the candy into foil candy cups or into candy molds. Cool mints in the refrigerator.

“My only sister, Tina Eichers, gave me this recipe several years ago at Christmastime,” Cyndi recalls. “Tina, my three sisters-in-law, my stepmother, Doris Stalboerger, and I often made these chocolate mints together at our family Christmas baking day.”