"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Knock-Off Andes Mints Recipe

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This recipe for Knock-Off Andes Mints, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Teri Huhman

Category:
Category:

Ingredients:  
Ingredients:  
12 Altoids, crushed
8 oz semi-sweet chocolate, chopped
4 oz white chocolate or almond bark
green food coloring

Directions:
Directions:
Line an 8x8 pan with aluminum foil. Melt both types of chocolate in separate bowls. Pour of semi-sweet chocolate into prepared pan, freeze for 5 minutes. Meanwhile add crushed peppermints and food coloring to melted white chocolate. Pour over semisweet layer. Freeze for another 5 minutes. Pour remaining semisweet chocolate on top of green layer and freeze again for 5 minutes. Remove from pan and cut or break into pieces. Store in refrigerator or freezer.

 

 

 

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