Triple Layer Chocolate Mints Ingredients: 6 ounces semisweet chocolate, chopped 6 ounces white chocolate, chopped 1 teaspoon peppermint extract 6 ounces milk chocolate, chopped Line 8-inch square pan with foil, leaving ]-inch overhang sides. Place semisweet chocolate in top of double boiler simmering water. Stir until melted. Remove from heat. Spread melted chocolate onto bottom of prepared pan. Letstand until firm. (If not firm after 45 minutes, refrigerate 10 minutes.) Melt white chocolate in clean double boiler; stir in peppermint extract. Spread over semisweet chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set. Melt milk chocolate in same double boiler. Spread over white chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set. Cut mints into 16 (2-inch) squares. Remove from pan by lifting mints and foil with foil handles. Cut each square diagonally into 2 triangles. Cut in half again to make 64 small triangles. Store in airtight container in refrigerator. Makes 64 mints Share this page with a friend! Practical Kitchen.com - Cooking with Your Busy Life In Mind! http://www.practicalkitchen.com Return to: Home | Site Map | Recipe Directory | Appetizers | Beverages | Bread | Breakfast | Casseroles Chili | Desserts | Eggs and Cheese | Main Meal Meats | Miscellaneous | Pasta | Poultry | Recipes on Video Salads | Sandwiches | Sauces | Seafood | Side Dishes | Slow Cookery | Soup | Stews | Vegetables or use your browser's "back" button to return.