Triple Layer Chocolate Mints

🥘 Ingredients

• milk chocolate
  6 oz
• peppermint extract
  1 tsp
• semisweet chocolate
  6 oz
• white chocolate
  6 oz

🍳 Cookware

• 8 inch square pan
• foil
• double boiler

1. 1

   Line 8 inch square pan with foil , leaving 1-inch overhang on sides. Place semisweet chocolate in top of double boiler over simmering water. Stir until melted. Remove from heat.

   semisweet chocolate: 6 oz
2. 2

   Spread melted chocolate onto bottom of prepared pan. Let stand until firm. (If not firm after ⏱️ 45 minutes , refrigerate 10 minutes.)
3. 3

   Melt white chocolate in clean double boiler; stir in peppermint extract . Spread over semisweet chocolate layer. Shake pan to spread evenly. Let stand ⏱️ 45 minutes or until set.

   white chocolate: 6 oz, peppermint extract: 1 tsp
4. 4

   Melt milk chocolate in same double boiler. Spread over white chocolate layer. Shake pan to spread evenly. Let stand ⏱️ 45 minutes or until set.

   milk chocolate: 6 oz
5. 5

   Cut mints into 16 (2-inch) squares. Remove from pan by lifting mints and foil with foil handles. Place squares on cutting board.
6. 6

   Cut each square diagonally into 2 triangles. Cut in half again to make 64 small triangles. Store in airtight container in refrigerator.