Valentine’s Thin Mints

We have the perfect recipe for this month, a Valentine’s Thin Mints Recipe. Filled with rich chocolate and mint flavors with a hint of pink! 

I love pairing chocolate and mint together, and with this Valentine’s Thin Mints Recipe, you get both. This is such a simple Valentine’s Day dessert to share with others, or hide and eat all to yourself. 😉

The best part is that you won’t have to pay bakery prices! This is a simple chocolate and peppermint extract recipe. You can make up the day before you need it and have it ready to go and share. They work great as Valentine’s day treats it you put them in the cute bags from Michael’s.   

Recipe Ingredient Notes

To make Valentine’s Thin Mints, you will need the following ingredients:

• Chocolate almond bark
• White chocolate almond bark
• Mint extract
• Red food coloring

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Sheet Pan (Quarter)
• 3 Mixing Bowl
• 2 Spatula
• Wax Paper

How To Make Valentine’s Thin Mints

For this recipe it will be made in three steps because you will have 3 layers. 

Step 1

1. For the first layer, like a cookie sheet with wax paper. 
2. Then melt 8 ounces of the chocolate almond bark in the microwave. In a microwave safe dish just until it is completely melted and smooth. 
3. Stir in ½ tsp of mint extract with the melted almond bark. Then pour it over top of the wax paper, spreading it out evenly as best you can. 
4. This will be a pretty thin layer so just do the best you can. Then stick it in the freezer for 2-4 minutes until the chocolate layer is hardened but not frozen. 

Step 2

1. Melt the white chocolate almond bark in the microwave. In another microwave safe dish according to the directions on the package, until the bark is completely melted. 
2. When it is melted all the way, add in ½ tsp of mint extract and about 15-20 drops of oil based red food coloring. Mix it all together. 
3. When the white bark turns to the pink color, carefully pour it over top of the harden chocolate. Spread it out as best you can. 
4. Place the cookie sheet back in the freezer for another 2-4 minutes.Until the pink layer is set up and hard. 

Step 3

1. For the last layer, melt another 8 ounces of chocolate almond bark in the microwave. According to the directions on the packaging until it is smooth. 
2. Then add ½ tsp of mint extract to the almond bark and mix it all together. 
3. After the mint chocolate is ready, pour it over top of the pink layer. Again, spread it out as best you can to make the last layer. 
4. Place the cookie sheet back into the freezer until the chocolate is firm. 
5. Take the cookie sheet out of the freezer. Using a sharp knife, score the top chocolate layer, dipping the knife carefully into the next layer but not all the way through to the bottom. Sectioning the chocolate sheet into 1 inch squares. 
6. When you have the squares set, place it back in the freezer and let it harden and freeze completely. 
7. Once the chocolate has hardened completely, lift the chocolate squares way from the wax. The mints should easily break off into squares. 

Storing and Other Tips

Store these mints in an airtight container in the refrigerator.

This recipe is inspired by a local Utah company that makes Milk Chocolate Mint Sandwiches. They’re some of our favorite chocolates and we wanted to make a fun Valentine’s version!

Do I Need to Use Red Food Coloring?

I know that some try to avoid using red food coloring in recipes. Simply omit it from the recipe and it will still taste just as great. However it will not have that pink color in the center. 

Try grinding up freeze dried strawberries into a powder and mixing a little bit of it in with the white chocolate almond bark. It might change the texture of the filling and add a strawberry flavor to the Thin Mint.

Make it More Festive!

To make these Valentine’s thin mints even more festive, add some fun Valentine’s day sprinkles to the top mint chocolate layer before it sets up in the freezer.

Enjoy More Delicious Copycat Candy Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

• Twix Bars
• Easy Divinity
• Mickey Oreo Cookie Pops
• Peanut Butter Chocolate Hearts (Homemade Reese’s)
• Homemade Reese’s Eggs

Valentine’s Thin Mints

4.70 from 10 votes

We have the perfect recipe for this month, a Valentine’s Thin Mints Recipe. Filled with rich chocolate and mint flavors with a hint of pink!

ServingServing: 30 servings

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

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Ingredients

Step One

• ▢ 8 ounces Chocolate Almond Bark
• ▢ ½ teaspoon mint extract

Step Two

• ▢ 8 ounces White Chocolate Almond Bark
• ▢ ½ teaspoon mint extract
• ▢ 15-20 drops oil based red food coloring

Step Three

• ▢ 8 ounces Chocolate almond bark
• ▢ ½ teaspoon mint extract

Equipment

• Sheet Pan (Quarter)
• 3 Mixing Bowl
• 2 Spatula
• Wax Paper

Instructions

1. Line a cookie sheet with wax paper. Melt the Chocolate from step 1 in the microwave. After it is melted stir in the Mint Extract. Pour onto Lined Cookie Sheet and spread the best you can. It will be a very thin layer.
2. Stick in the freezer for 2 to 4 minutes or just until it is hardened (not frozen)
3. Melt the White Chocolate from step 2 in the microwave. After it is melted add your mint and food coloring and mix well. Pour onto the cookie sheet and again spread the best you can.
4. Stick in the freezer again for 2 to 4 minutes until hardened (not frozen)
5. Next Melt the Chocolate from step 3 in the microwave. After it is completely melted, add your mint and stir together. Pour onto the cookie sheet and spread the best you can.
6. Cool in freezer until firm. Take out of freezer and score top  into 1 inch squares with knife, cutting almost through all 3 layers. Stick back in the freezer until completely hard and frozen.
7. Lift them off the wax paper and the squares will break apart.

Notes

If you prefer not to use red food dye in recipes, simply omit it from the recipe and it will still taste just as great, however it will not have that pink color in the center.

Nutrition

Calories: 132 kcal · Carbohydrates: 11 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 2 mg · Sodium: 10 mg · Potassium: 130 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 8 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 2 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.