We have the perfect recipe for this month, a Valentine’s Thin Mints Recipe. Filled with rich chocolate and mint flavors with a hint of pink!
I love pairing chocolate and mint together, and with this Valentine’s Thin Mints Recipe, you get both. This is such a simple Valentine’s Day dessert you can make and share with others, or hide and eat all to yourself. 😉
You can make our favorite chocolate recipe for Valentine’s day, or really any other day of the year, but since we add a little pink it works out great. Plus, you will wow everyone with your ability to make homemade thin mints that look like you bought them from a local bakery.
But, the best part is that you won’t have to pay bakery prices! It is a simple chocolate and peppermint extract recipe that you can make up the day before you need it and have it ready to go and share. They work great as Valentine’s day treats it you put them in the cute bags from Michael’s.
You can make more Valentine’s Day desserts like our Red Velvet Popcorn Recipe, Lover Muddy Buddies Recipe, Valentine Cookie Pops Recipe, and of course some delicious Valentine Sugar Cookies Recipe. All would like perfect in the little bags and of course taste amazing!
Ingredients You Need to Make Our Valentine’s Thin Mints Recipe:
- Chocolate almond bark
- White chocolate almond bark
- Mint extract
- Red food coloring
How To Make Our Valentine’s Thin Mints Recipe:
For this recipe it will be made in three steps because you will have 3 layers.
For the first layer, like a cookie sheet with wax paper.
Then melt 8 ounces of the chocolate almond bark in the microwave in a microwave safe dish just until it is completely melted and smooth.
Then stir in ½ tsp of mint extract with the melted almond bark and then pour it over top of the wax paper, spreading it out evenly as best you can.
This will be a pretty thin layer so just do the best you can, and then stick it in the freezer for 2-4 minutes until the chocolate layer is hardened but not frozen.
Now, melt the white chocolate almond bark in the microwave in another microwave safe dish according to the directions on the package, until the bark is completely melted.
When it is melted all the way, add in ½ tsp of mint extract and about 15-20 drops of oil based red food coloring and mix it all together.
Once you have the white bark turned to the pink color, carefully pour it over top of the harden chocolate later and spread it out as best you can.
Now, place the cookie sheet back in the freezer for another 2-4 minutes until the pink layer is set up and hard.
For the last layer, melt another 8 ounces of chocolate almond bark in the microwave according to the directions on the packaging until it is smooth.
Then add ½ tsp of mint extract to the almond bark and mix it all together.
After the mint chocolate is ready, pour it over top of the pink layer and again spread it out as best you can to make the last layer.
Place the cookie sheet back into the freezer until the chocolate is firm.
Now take the cookie sheet out of the freezer and using a sharp knife, score the top chocolate layer, dipping the knife carefully into the next layer but not all the way through to the bottom, sectioning the chocolate sheet into 1 inch squares.
When you have the squares set, place it back in the freezer and let it harden and freeze completely.
Once the chocolate has hardened completely, lift the chocolate squares way from the wax and the mints should easily break off into squares.
Then just serve and enjoy or store them in an airtight container in a cool area for later!
To Make Our Favorite Chocolate Recipe for Valentine’s Day You Will Need:
- Cookie sheet (THESE work great!)
- Microwave safe bowls (3)
- Spatula (2)
- Wax paper
Fun Fact About Valentine’s Thin Mints!
This recipe is inspired by a local Utah company that makes Milk Chocolate Mint Sandwiches. They are some of our favorite chocolates that we get each year at Christmas and we wanted to make a fun Valentine’s version!
Do I Need to Use Red Food Coloring
I know that some try to avoid using red food coloring in recipes. So if you need to do that, simply omit it from the recipe and it will still taste just as great, however it will not have that pink color in the center.
If you want, you might try grinding up freeze dried strawberries into a powder and mixing a little bit of it in with the white chocolate almond bark. But, it might change the texture of the filling and add a strawberry flavor to the Thin Mint.
Make it More Festive!
To make these Valentine’s thin mints even more festive, you can always add some fun Valentine’s day sprinkles to the top mint chocolate layer before it sets up in the freezer too!
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For More Valentine’s Day Recipe Inspriration Give These A Try!
- Peanut Butter Chocolate Hearts Recipe (Homemade Reese’s)
- Chocolate Raspberry Fudge Recipe
- Valentine’s Cupcakes with a Heart on the Bottom
- Mini Red Velvet Cheesecakes Recipe
- Valentine’s Day White Chocolate Popcorn Recipe
- Valentine’s Day Neapolitan Cupcakes Recipe
- Strawberry Valentine Oreo Cookies Recipe
- Valentine Brownie Pizza Recipe
- Fudgy Coconut Valentine Brownies Recipe
- Heart-Shaped Valentine Cupcakes (without a fancy pan!)
Make More Tasty Chocolate and Mint with Some of Our Favorite Recipes:
- Andes Mint Grinch Cookies Recipe
- No Bake Ritz Cracker Thin Mint Cookies Recipe
- Andes Mint Cookies Recipe
- Peppermint Crunch Ice Cream Pie Recipe
- Peppermint Oreo Truffles Recipe
- Chocolate Thin Mint Brownies Recipe
- Thin Mint Poke Cake Recipe
- No Bake Thin Mint Cookie Truffles Recipe
Valentine’s Thin Mints Recipe
- 8 ounces Chocolate Almond Bark
- ½ teaspoon mint extract
- 8 ounces White Chocolate Almond Bark
- ½ teaspoon mint extract
- 15-20 drops oil based red food coloring
- 8 ounces Chocolate almond bark
- ½ teaspoon mint extract
- Line a cookie sheet with wax paper. Melt the Chocolate from step 1 in the microwave. After it is melted stir in the Mint Extract. Pour onto Lined Cookie Sheet and spread the best you can. It will be a very thin layer.
- Stick in the freezer for 2 to 4 minutes or just until it is hardened (not frozen)
- Melt the White Chocolate from step 2 in the microwave. After it is melted add your mint and food coloring and mix well. Pour onto the cookie sheet and again spread the best you can.
- Stick in the freezer again for 2 to 4 minutes until hardened (not frozen)
- Next Melt the Chocolate from step 3 in the microwave. After it is completely melted, add your mint and stir together. Pour onto the cookie sheet and spread the best you can.
- Cool in freezer until firm. Take out of freezer and score top into 1 inch squares with knife, cutting almost through all 3 layers. Stick back in the freezer until completely hard and frozen.
- Lift them off the wax paper and the squares will break apart.
- I know that some try to avoid using red food coloring in recipes. So if you need to do that, simply omit it from the recipe and it will still taste just as great, however it will not have that pink color in the center.
- Cookie Sheet
- 3 Microwave Safe Bowls
- 2 Spatulas
- Wax Paper
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