THIN MINTS

I have posted this previously but without process pictures.  These Thin Mints can me made with  chocolate flavored drops, which I use, because I have a source of good fresh ones at Kitchen Kneads in Ogden.  I made them once with chocolate drops from Hobby Lobby and they were not as good.  Michael's crafts sells them also but I have yet to try those.   I am sure they can be made with real, good, bulk chocolate but everyone seems to be happy with these as I have always made them so I continue as such.   You need almost 2 lbs. of chocolate drops and 1 lb. of green ones, may be mint flavored but not necessary.  As you will see I augment the drops with a generous handful of good chocolate chips.  It makes all the difference. These are quick and easy to make.  My family loves them.  Enjoy!

 Layer one

 

Layer two

 

Layer Three and Cut

 

1.  Get a large sided cookie sheet and put four or five sheets of parchment paper (actually you can use newspaper if you don't have parchment.)  in the bottom cut to fit nicely. (this keeps you from cutting up the
bottom of your pan when you slice the mints) Next put 3 sheets of waxed paper or parchment over this cut to fit. The better the fit the nicer the edges of your mints.

2. You need 2 medium glass bowls (no plastic in the microwave it is not healthy) Add 1 lb. of chocolate drops (For a better flavor I remove 1/2 C and add in 1/2 C. good semisweet chocolate chips.)  Add 3 T. vegetable oil and 4-5 drops of mint extract (any mint you like). Heat in the microwave on 4 or 5 power for 3-4 minutes. You might need to stir to get them all melted.

3.  Pour onto the wax paper and spread with a spatula to get as even as possible. Tap a few times on the counter to level. Place in a cool place just until set. The only problem these mints have is if you let them sit too long between layers sometimes they separate when cutting.

4.  Make the mint layer the same with the entire pound and 3 T. of oil and I always add a little more mint even if they already have some mint flavor. Pour over the chocolate layer being careful not to interrupt your chocolate too much as you smooth it out. Tap to level again.

5. When your 2rd layer is set melt the last pound of chocolate as the first and pour, even and tap. Let them set an hour or so. They cut easier if they don't set up too long.

6.  I use an  exacto knife to cut them.  Score them first with a ruler to get an even cut or if you are not fussy just do a  1 1/4 inch eyeball.  Its OK if they are a little skeewampus...they taste the same. Sometimes the paper sticks to the bottom and must be peeled off some squares. I put them into plastic bags and then into a Large Christmas tin and then store them in a cool place. They stay beautiful all month and even until Valentines Day if you can keep them that long. This makes 3 lbs. I have often made 2 batches while I am at it so I have some to give away. Enjoy!