Chocolate Mint Sugar Wafers

• Vegetarian

• Produce

  • 18 Andes wrapped mints

• Baking & Spices

  • 3 oz Bakers semi-sweet chocolate squares
  • 1/4 tsp Peppermint extract
  • 1 tbsp Vegetable shortening

• Snacks

  • 24 Sugar wafers

• Desserts

  • 1 Christmas-color nonpareils

Found on afamilyfeast.com

Description

Ingredients

• 24 sugar wafers, see note
• 18 Andes wrapped mints
• 3 ounces Bakers semi-sweet chocolate squares
• 1 tablespoon vegetable shortening
• ¼ teaspoon peppermint extract (not mint extract)
• Christmas-color nonpareils (or sprinkles)

Directions

• Preheat oven to 350 degrees F.
• Lay out 12 wafers.
• Place one and a half Andes mints on each one. This should almost cover the surface.
• Place them on a cookie sheet and place in the oven for about 60-90 seconds. (just enough to soften the Andes mints.
• Very gently, place another wafer over the chocolate but do not press down.
• Leave these untouched on your counter until the chocolate hardens, about 20-30 minutes.
• While the wafers are setting up, place a small sauce pan of water on to boil.
• Remove from the heat and cover with a bowl wider than the sauce pan top. Add the Baker’s chocolate, shortening and extract and stir with a small spoon until melted.
• Once the wafers can be handled, dip top and sides in the chocolate and place on a rack.
• After all 12 are covered with chocolate, immediately sprinkle with the jimmies.
• Once the chocolate is almost set, remove from the rack to a parchment lined pan to set further, otherwise the wafers will stick to the rack.
• Store in a cool location before serving.