HOMEMADE ANDES CANDIES (CREME DE MENTHE)

Steps:

• Line an 8" x 8" baking pan with parchment paper. Cut it so it perfectly fits on the bottom & dab the corners with melted chocolate so it stays in place. Allow to set {just a few minutes}.
• Melt chocolate chips in a microwave safe bowl. Melt in 30 second increments, stirring at each stop, repeat until smooth. Drop 1/4 tsp peppermint extract in & stir. Adjust to taste - add the remainder 1/4 tsp if it is not strong enough.
• Slowly pour 1/2 (or less) as the bottom layer into the pan. You want a thin layer so go slowly. Using the back of a spoon or the shake method, make sure it is evenly spread. Freeze for 2 minutes. Make sure it does not freeze completely!!! You don't want 3 separate layers that fall apart but you also don't want the chocolate layers to blend into it each other. Watch for the color of the top - when it is no longer shiny is a good indicator you're ready for the next layer.
• While you are flash freezing the first layer, melt the white chocolate chips in the same way in the microwave. Drop food coloring in, stir until smooth.
• Pour green chocolate for the thin 2nd layer. Shake until evenly spread. Freeze for 2 minutes or until no longer shiny.
• Repeat with 3rd chocolate layer. If you need to reheat your chocolate because it is hardening a little, place back in the microwave for 10 - 20 seconds. Freeze 2 - 5 minutes.
• Before it sets completely, using a knife, slice the shapes of your mints, rectangle, square, triangle...your choice. Allow to set until dry, either on the counter.