Vampire Breath Mints recipe

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Ingredients

1 (24 ounce) package white chocolate-flavored almond bark (melting chocolate)
24 peppermint candy canes, broken into pieces
1 drop red food coloring, or as desired

Nutrition Info

209 calories
carbohydrate: 35.2 g
cholesterol: 4.7 mg
fat: 7.2 g
fiber: : -
protein: 1.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 28.7 mg
sugar: 27.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 10 to 20 minutes.

  2. Place candy canes in a food processor, pulse until powdery with tiny pieces. Stir candy cane powder into melted white chocolate until well mixed, thick, and somewhat lumpy. Add food coloring until desired color is reached.

  3. Line a baking sheet with parchment paper. Spoon mixture, about 2 teaspoons per mint, onto the baking sheet, about 1-inch apart. Cool to room temperature and store mints in a resealable bag.

Recipe Yield

30 to 48 medallions

Recipe Note

Going for a fun Halloween idea, thought of my pink peppermint patties and instantly knew what to do. Same recipe, just different concept. Enjoy.

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