Your plan for St. Patty’s probably involves a lot of beer right? Hey, no judgments here. However, we humbly offer up an additional option for consumption:
*drools*
That’s right, those babies are homemade Andes mints from Ashlee Marie. And they’re magically delicious. Leprechaun joke! Better yet, they’re incredibly easy to make, even after you’ve had a Guinness or two. Not that we condone drunk cooking, which we definitely don’t. Just saying, they’re easy. The whole thing takes about a half hour.
Here’s what you’ll need:
-jelly roll pan
-wax paper
-10-11 oz chocolate wafers
-10-11 oz vanilla candy melts in any color
-10-11 oz chocolate wafers
-candy oil (peppermint is Ashlee’s go-to)
Here’s what to do:
Melting the chocolate: Get 3 oven safe bowls. Put the chocolate for each layer in three different bowls. Put them all in the oven on warm for 20 mins. Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).
Cut the wax paper to fit the length of the pan as well as come up the sides a bit. take some of the melted chocolate in each corner to hold the wax paper in place. Make sure your wax paper is pulled tight across - you don’t want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
Stir the bowl of chocolate until it’s smooth and add 7 drops of oil based candy flavoring to the bowl.
Now QUICKLY pour the chocolate around the pan. Then starting on the outer edges, smooth it with your spatula.
Then grab the side of the pan and shake/knock it on the table. After a bit of shaking/knocking the chocolate will smooth itself out.
The key to the next layer is to know when to pour it on! If you pour too soon, you’ll risk mixing the layers together. They’ll still taste great, but not be as pretty. AND if you wait too long the layers won’t stick together! When the whole layer goes from glossy to matte, you’re ready!
Grab your colored candy melts out of the oven, add your oil (7 drops) and stir it smooth. Then spread it over the chocolate layer, and shake it smooth and let it cool until it’s matte.
Pull out the last bowl, add 7 drops of oil and stir it smooth. Pour it on, spread it out and shake it smooth. Like spreading, if you cut too soon you’ll mix your layers - and if you wait too long you’ll shatter the chocolate! Once it’s matte, take a sharp knife and cut it into 2 1/4 inch squares. Then devour!
