If you’ve ever unwrapped an Andes mint after dinner and thought, “I could eat ten more of these,” you’re not alone. Those iconic thin chocolate rectangles with a cool mint center have been a classic American treat for decades. The good news? You can make Homemade Andes Mint Chocolates right in your own kitchen — with simple ingredients, no baking, and incredible results.

This recipe is a true Andes mint copycat, delivering that signature balance of rich chocolate and refreshing mint, but with even better texture and flavor. Whether you’re preparing edible gifts, holiday treats, or just a sweet snack to keep in the fridge, these layered mint chocolates are surprisingly easy and endlessly satisfying.

Why You’ll Love These Homemade Andes Mint Chocolates

There are plenty of reasons to ditch the store-bought version once you try making these at home:

No baking required — just melt, mix, layer, and chill
Perfect make-ahead dessert for holidays and parties
Customizable sweetness and mint intensity
Clean layers and smooth texture every time
Budget-friendly compared to packaged chocolates

Unlike many candy recipes that require thermometers or special molds, this one keeps things simple. If you can melt chocolate and stir a bowl, you can master homemade chocolate mints.

What Makes Andes Mints So Special?

Andes mints are known for three defining characteristics:

Thin, elegant shape
Distinct chocolate–mint–chocolate layers
Smooth melt-in-your-mouth texture

This recipe recreates all three using a simple pan-and-slice method. Instead of individual molds, the chocolate is layered in a baking dish, chilled, and cut into classic rectangles — just like the original.

Ingredients for Homemade Andes Mint Chocolates

You only need a handful of pantry staples to make these mint chocolate candies.

Ingredients

Dark chocolate chips or chopped dark chocolate
Semi-sweet chocolate chips
Sweetened condensed milk
Unsalted butter
Peppermint extract
Green food coloring (optional, for classic look)

That’s it. No corn syrup, no candy coating, and no complicated steps.

Instructions: How to Make Homemade Andes Mint Chocolates

Prepare the pan
Line an 8×8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal. Set aside.
Melt the first chocolate layer
In a heatproof bowl, melt half of the dark chocolate with half of the butter using a double boiler or microwave in 20-second intervals. Stir until smooth and glossy.
Spread the base layer
Pour the melted chocolate into the prepared pan and spread evenly with a spatula. Tap gently to remove air bubbles. Place in the refrigerator for 10 minutes, just until set but not rock hard.
Make the mint layer
In another bowl, melt the semi-sweet chocolate with the remaining butter and sweetened condensed milk. Stir until fully smooth. Add peppermint extract and a drop or two of green food coloring if desired.
Add the mint layer
Pour the mint mixture over the chilled chocolate base. Spread carefully into an even layer. Refrigerate for 15 minutes, until mostly set.
Finish with the top chocolate layer
Melt the remaining dark chocolate until smooth. Gently pour over the mint layer and spread evenly.
Chill completely
Refrigerate the layered chocolate for at least 30 minutes, or until fully firm.
Slice and serve
Lift the chocolate slab out using parchment overhang. Cut into small rectangles using a sharp knife. Wipe the blade between cuts for clean edges.

Tips for Perfect Layered Mint Chocolates

Don’t rush the chilling between layers — it prevents mixing
Use good-quality chocolate for the smoothest texture
Peppermint extract is strong — start small and adjust
Warm your knife slightly for cleaner cuts

These small details make the difference between good and bakery-quality homemade chocolates.

Flavor Variations to Try

Want to put your own spin on classic Andes mints? Try these ideas:

White Chocolate Mint: Swap the top layer for white chocolate
Dark Chocolate Lover’s Version: Use all dark chocolate
Mocha Mint: Add a pinch of espresso powder
Holiday Peppermint: Sprinkle crushed candy canes on top

These variations are perfect for gifting and seasonal dessert trays.

Serving & Gifting Ideas

Homemade Andes Mint Chocolates are incredibly versatile:

Serve after dinner with coffee or tea
Add to holiday cookie platters
Package in clear bags with ribbon for gifts
Store in the fridge for a cool, refreshing treat

They also make an elegant addition to dessert boards and party tables.

Storage & Make-Ahead Tips

Refrigerator: Store in an airtight container up to 2 weeks
Freezer: Freeze up to 2 months; thaw slightly before serving
Room temperature: Not recommended in warm climates

Because of their layered structure, chilled storage keeps them looking sharp and tasting fresh.

Fun Fact: Why Andes Mints Are So Popular

Andes mints were introduced in the 1950s and quickly became a restaurant staple. Their thin shape allows them to melt slowly on the tongue, releasing chocolate and mint in perfect balance — a detail this homemade version preserves beautifully.

Final Thoughts

These Homemade Andes Mint Chocolates prove that classic candy doesn’t have to come from a factory. With just a few ingredients and minimal effort, you can recreate — and even improve — a beloved favorite. Once you try them, you may never go back to store-bought again.