These Mint Chocolate Chip desserts integrate a creamy mint chocolate middle with a tough chocolate shell. they're the right excursion treat!

I imply obviously, it’s the vacation season. And with that comes vacation shopping. , like gifts and things that I buy for other people due to the fact i'm a loving, beneficiant character.


But with stated vacation season comes sales. lots and plenty of sales. reductions galore round right here. i will’t even stand it. So naturally, I stock up on matters while they may be cheaper than normal.

And not just any sweet. those cakes have a creamy mint chocolate chip middle that tastes like biting into ice cream. those are perfect for gifting or excursion cookie trays!!



  • 4 cups powdered sugar
  • 4 Tablespoons salted Challenge butter, (1/2 stick) melted
  • 7 oz (1/2 can) sweetened condensed milk
  • 1 1/2 teaspoons mint extract
  • 2 oz semisweet chocolate, finely chopped
  • Few drops green food coloring
  • 16 oz chocolate almond bark, for coating


  1. In a huge bowl, blend the powdered sugar, melted butter, sweetened condensed milk, and mint extract with a huge timber spoon (you may need to use your palms towards the end) till easy. Fold in inexperienced food coloring and chopped chocolate till blended.
  2. Refrigerate uncovered for about half-hour, then roll into balls with damp palms and place on cookie sheets lined with wax paper. Refrigerate again for approximately an hour.
  3. Melt almond bark in step with bundle instructions. Dip the sweets within the melted chocolate, shaking extra chocolate off gently. area lower back on lined cookie sheets. using a fork, drizzle any leftover chocolate on goodies and refrigerate until firm.

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