Valentine’s Thin Mints
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!
Serving30 servings
Ingredients
Step One
- 8 ounces Chocolate Almond Bark
- ½ teaspoon mint extract
Step Two
- 8 ounces White Chocolate Almond Bark
- ½ teaspoon mint extract
- 15-20 drops oil based red food coloring
Step Three
- 8 ounces Chocolate almond bark
- ½ teaspoon mint extract
Equipment
- 2 Spatula
Instructions
- 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.
Notes
If you prefer not to use red food dye in recipes, 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.
Nutrition
Calories: 132 kcal · Carbohydrates: 11 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 2 mg · Sodium: 10 mg · Potassium: 130 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 8 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 2 mg