Straight from Let’s Dish today is the recipe for Maggie’s White Chocolate Mints. Easier than they sound, I promise.
1 bag white chocolate chips (or 1/2 package white almond bark)
Mint extract (peppermint or spearmint, depending on your taste)
Candy molds or mini-muffin cups
Melt the chocolate chips in a double boiler on the stove, or in the microwave using 30-second intervals and stirring frequently. Once melted, add two to three drops mint extract. Spoon melted chocolate into candy molds or mini-muffin cups. If using a mold, gently tap on counter to release air bubbles. Refrigerate or place in freezer until set, and unmold.