Frango Mints

Indulge in the rich, silky decadence of homemade Frango Mints—a classic chocolate-peppermint confection that's as luxurious as it is simple to make. This no-bake treat combines velvety semi-sweet chocolate, creamy butter, and peppermint extract to create a smooth and refreshing morsel that's perfect for holidays, gifting, or satisfying a sweet tooth year-round. In just 25 minutes of active prep and cook time, you'll craft a batch of perfectly cut, bite-sized mints with a creamy, melt-in-your-mouth texture. Served chilled or at room temperature, these indulgent squares boast a perfect balance of chocolatey richness and cool minty freshness. Whether you're preparing a festive dessert platter or treating yourself to something special, these irresistible Frango Mints are sure to impress every time!

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 24

Ingredients

• 2 cups Semi-sweet chocolate chips
• 1 cup Unsalted butter
• 3 cups Powdered sugar
• 1 tablespoon Heavy cream
• 1.5 teaspoons Peppermint extract
• 0.5 teaspoons Vanilla extract
• 0.25 teaspoons Salt

Directions

Step 1

Set up a double boiler by filling a medium saucepan with 1–2 inches of water and bringing it to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.

Step 2

Add the semi-sweet chocolate chips and unsalted butter to the bowl. Stir constantly until both ingredients melt completely and are smooth. Remove from heat.

Step 3

In a large mixing bowl, sift the powdered sugar to remove any lumps.

Step 4

Pour the melted chocolate and butter mixture into the powdered sugar. Using a hand or stand mixer on low speed, mix until incorporated.

Step 5

Add the heavy cream, peppermint extract, vanilla extract, and salt. Continue to mix until the mixture is fluffy and has a creamy, spreadable consistency.

Step 6

Line a square 8x8-inch pan with parchment paper, allowing some overhang for easy removal later.

Step 7

Pour the chocolate mixture into the prepared pan and smooth the top with a spatula.

Step 8

Refrigerate for at least 2 hours, or until the mixture is firm and set.

Step 9

Once set, use the parchment overhang to lift the chocolate block out of the pan. Cut into small cubes (about 1x1-inch) to create individual mints.

Step 10

Store the Frango Mints in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature for a delightful treat.

Nutrition Facts

Serving size	836.9 grams (836.9g)

Amount per serving	% Daily Value*
Calories	3878

Total Fat 191.70g	246%
Saturated Fat 115.70g	579%
Polyunsaturated Fat 0.00g
Cholesterol 263mg	88%
Sodium 618mg	27%
Total Carbohydrate 591.30g	215%
Dietary Fiber 22.70g	81%
Total Sugars 538.70g
Protein 23.50g	47%

Vitamin D 0IU	0%
Calcium 28mg	2%
Iron 8mg	47%
Potassium 36mg	1%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 2.2%

Carbs: 56.5%