Ingredients

The following ingredients have 12 Servings
  • 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)

Instruction

  • 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.