Layered Mint Chocolate Candy
1 (12 ounce.) package. semisweet chocolate chips
1 (14 ounce.) can sweetened condensed milk, divided
2 teaspoon vanilla extract
6 ounce. white confectionary coating (candy melts)
1 Tbsp. peppermint extract
5 drops green OR red food coloring, optional
In a heavy saucepan, over low heat, melt chocolate chips with 1 CUP
sweetened condensed milk, stirring constantly until smooth.
Remove from heat; stir in vanilla.
Spread half of chocolate mixture in a wax paper or foil lined 8" or 9"
square baking pan. Chill for 10 minutes or until firm (I put the pan in the
freezer until the chocolate is firm).
Hold remaining chocolate mixture at room temperature.
In a heavy saucepan, over low heat, melt white candy melts with remaining
condensed milk, stirring constantly until smooth. Remove from heat; stir in
peppermint extract and food coloring. Spread over chilled chocolate
Chill 10 minutes or until firm (again, I put the pan in the freezer until
the mint layer is firm.
Spread remaining chocolate mixture over mint layer (I always have to reheat
the chocolate to soften it; stir the chocolate over low heat until it
softens up enough to spread). Spread chocolate over mint layer. Chill for 2
hours or until firm.
Turn onto cutting board; peel away wax paper or foil. Cut into squares.
Store loosely covered @ room temperature.
Makes about 1 3/4 lb.