Recipe By KYRSTE
Published Apr 2nd
Bavarian Mints
Prep 15m Cook 25m Additional - Ready In 40m
Servings 1 - 8x8 inch dish Calories 168.4

These mints were always a part of the holiday cookie exchanges in Nebraska.

Recipe Ingredients

  • 3 cups milk chocolate chips
  • 1 (1 ounce) square unsweetened chocolate, chopped
  • 1 tablespoon butter
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Butter an 8x8 inch dish.
  2. 2 In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
  3. 3 Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.

Nutrition Facts

  • Calories 168.4
  • Carbohydrate 21 g
  • Cholesterol 13.3 mg
  • Fat 9.1 g
  • Fiber 0.2 g
  • Protein 2.7 g
  • Saturated Fat 5.5 g
  • Sodium 57.1 mg
  • Sugar 19.3 g


  1. I didn't have full milk chocolate so I had to substitute for a little less than half with semi-sweet chocolate chips. Also as per reviews I added an extra teaspoon of peppermint extract. This was abslotely necessary!!!! For the Holidays you can melt white chocolate with red food coloring and green and drizzle over it. - Read more ...
  2. I found this recipe about 7 years ago and I have been making them every Christmas. My son says they are "mandatory". These really are amazing...better than any fudge ever. They are so creamy and smooth, and the mint is not overpowering at all. We all love them. When it comes time to leave them - Read more ...
  3. This is delicious! I only beat the chocolate mix once until really smooth and the batches I've made have turned out great. Also I put 2tsp of mint in the mix. This recipe is also a great base for other chocolate combinations. I've made a orange chocolate: 1.5 tsp of orange extract and 1/2tsp of - Read more ...
  4. These are amazing! Just like the mint melt-aways in the fancy candy shops. I subbed mint extract for the peppermint, and tripled it. I think it was better for the switch. This recipe actually makes about 100 pieces. I wrapped them in foil and twisted the ends. They were a big hit in my gift - Read more ...
  5. These came out really good! I dipped half in dark chocolate and half in milk chocolate. Next time I'll cut one row then dip in chocolate then cut some more and dip etc. I cut them all at once. The last mints that I dipped in chocolate dried just a bit on the sides (Denver - Read more ...
  6. Yummy. This is not fudge it's a mint. I just beat it once and place it in the pan all that other beating is too much work. It still turns out great.
  7. I made these today for Valentine's Day gifts. Wow they really do taste just like Russell Stover French chocolate mints!! I took another reviewer's suggestion and dipped them in a good quality milk chocolate. This was my first time tempering chocolate. The directions are on this site - Melting and Tempering Chocolate. It couldn't be - Read more ...
  8. These tasted very good - however I would add a little bit more of the peppermint flavor because they were lacking a little in the flavor.
  9. I used this recipe for a Champagne & Chocolate Bridal Shower. Instead of placing the mixture in an 8x8 baking dish I spooned it into a cookie press and used the star form. They turned out so beautiful and tasted wonderful. Our guests couldn't get enough.