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Bavarian Mints

Bavarian Mints

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KYRSTE

These mints were always a part of the holiday cookie exchanges in Nebraska.

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Original recipe yields 25 servings

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Nutrition

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  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Butter an 8x8 inch dish.
  2. In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
  3. Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.
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Reviews

MGNORMAN
36
10/27/2003

I used this recipe for a Champagne & Chocolate Bridal Shower. Instead of placing the mixture in an 8x8 baking dish, I spooned it into a cookie press and used the star form. They turned out so beautiful and tasted wonderful. Our guests couldn't get enough.

rmreevesolis
19
12/7/2008

This is delicious! I only beat the chocolate mix once until really smooth and the batches I've made have turned out great. Also, I put 2tsp of mint in the mix. This recipe is also a great base for other chocolate combinations. I've made a orange chocolate: 1.5 tsp of orange extract and 1/2tsp of vanilla. My husband LOVES this one.

DCBRUSH
16
2/11/2006

I made these today for Valentine's Day gifts. Wow, they really do taste just like Russell Stover French chocolate mints!! I took another reviewer's suggestion and dipped them in a good quality milk chocolate. This was my first time tempering chocolate. The directions are on this site - Melting and Tempering Chocolate. It couldn't be easier and the results were very professional. If you love French chocolate mints, this is the recipe for you. Will definately make again and again! Thanks for posting this recipe!