Bavarian mints blend creamy chocolate and brisk peppermint in a way that’s both simple and showstopping. With their soft texture and cool finish, these classic candies win over holiday guests and chocolate fans alike. If you enjoy fudge or peppermint patties, these treats fall comfortably between—yielding squares with smooth melt and lasting flavor.
What Are Bavarian Mints?
Bavarian mints are small, fudge-like chocolate squares with a distinct peppermint undertone. Unlike stiff candies, they melt instantly on the tongue, bringing together the richness of milk chocolate and the invigorating effect of mint extract. Ideal for parties, gifting, or casual snacking, Bavarian mints store well and travel easily.
Peppermint and chocolate remain a time-honored pairing, and Bavarian mints elevate that tradition with a creamier bite. Many people describe them as a cross between after-dinner mints and soft fudge—less crumbly, more indulgent, and suited for year-round enjoyment.
Ingredients and Equipment
Ingredients:
- 1 ½ cups high-quality milk chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 3 tablespoons unsalted butter
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure peppermint extract
- ½ teaspoon vanilla extract
Optional Add-Ins:
- ½ teaspoon creme de menthe oil (for variation)
- Pinch of salt (for depth)
- Toppings: crushed peppermint, sprinkles, or additional chocolate chips
Equipment:
- 8×8-inch or 9×9-inch baking dish
- Parchment paper or aluminum foil
- Small saucepan
- Mixing bowls
- Electric mixer (hand or stand)
- Whisk and spatula
- Sharp chef’s knife
Step-by-Step Recipe
1. Prepare the Pan
Line your baking dish with parchment paper, allowing the edges to hang over. This helps lift the fudge out cleanly once set. Lightly grease the line with butter for easy release.
2. Melt Chocolates and Butter
Add milk chocolate chips, chopped unsweetened chocolate, and butter to a small saucepan. Heat over low, stirring constantly to prevent scorching. Gently melt until everything is smooth and glossy. Keep the temperature low—burned chocolate turns gritty and dull.
3. Combine With Sweetened Condensed Milk
Remove the pan from heat. Stir in the sweetened condensed milk, peppermint extract, and vanilla. Mix thoroughly until fully incorporated. The aroma should shift from deep cocoa to a refreshing mint chocolate scent.
4. Beat the Mixture
Pour the mixture into a large bowl. Using an electric mixer, beat on low for one minute, then switch to high for another minute. This step gives the mints their signature creaminess and helps set the texture.
5. Rest and Whisk for Creaminess
Let the bowl chill in the fridge for five minutes. Whisk by hand. Repeat this process twice more—15 minutes in total, whisking after each interval. This method sets the fudge while retaining a silky mouthfeel.
6. Final Beating and Pour
After the final chill, beat on high for two additional minutes. The mixture should become thick but simple to spread. Transfer it to your prepared pan, smoothing the top with a spatula.
7. Chill to Set
Place the pan in the refrigerator. Wait for at least two hours, or until the fudge feels firm.
8. Slice and Serve
Lift the slab of fudge out using the paper overhang. Place on a cutting board and cut into ½-inch squares. Wipe your blade between cuts for clean edges.
Tips and Variations
Quality Ingredients
- Choose chocolates with high cocoa butter content. Belgian brands like Callebaut, Valrhona, or Ghirardelli produce a silkier finish.
- Pure peppermint extract delivers the truest flavor, but experimenting with creme de menthe gives a softer sweetness.
Texture Control
- For softer fudge, use more sweetened condensed milk (up to 16 ounces); for firmer texture, stick to 14 ounces.
- Whipping the mixture adds air, making the mints fluffier.
Topping & Coating Ideas
- Roll finished squares in cocoa powder for a contrast in texture.
- Dip chilled squares in melted dark chocolate for a candy-bar finish. Let set on wax paper.
- Press crushed peppermint or colored nonpareils onto the surface before setting for festive flair.
Customization
- Swap peppermint extract for orange or raspberry for different flavor profiles.
- Fold in mini chocolate chips for added bite. Freeze chips first to prevent melting into the mixture.
Storage and Shelf-Life
- Wrap each square in wax paper or foil to keep them from sticking.
- Store in an airtight container at room temperature for up to three weeks.
- Freeze in layers, separated by parchment, for up to three months. Thaw at room temperature before serving.
Common Questions
How Can I Melt The Chocolate Without Scorching?
- Low and slow is key. Stir continually and avoid direct high heat.
- Alternatively, use a microwave: Combine chocolates and butter in a microwave-safe bowl. Heat in 30-second bursts at 70% power, stirring between each interval, until fully melted.
- For extra caution, melt chocolate in a double boiler: Set a heatproof bowl over simmering water, ensuring no water touches the bowl’s bottom.
Why Did My Chocolates Turn Grainy?
Chocolate can seize if exposed to moisture or high temperatures. Make sure all utensils are bone dry. If your mixture seizes, try adding a spoonful of vegetable oil or hot cream and stir gently to smooth things out. You can also strain out lumps with a fine sieve.
Can I Make Mint-Free Variations?
Absolutely. Substitute the peppermint extract for vanilla, almond, or citrus extracts. These squares work just as well with orange essence, giving them a chocolate-orange twist.
Do I Need to Refrigerate?
Chilling helps the mints firm up without drying out. Once cut, store mints at room temperature for softness. Refrigeration makes them denser and can dry out the surface, but is handy in warm climates.
How Do I Package Bavarian Mints for Gifts?
Wrap each piece individually in decorative wax paper or foil. Layer in boxes with parchment to keep from sticking. For events or holidays, add festive ribbons or stickers.
Troubleshooting and Fixes
| Problem | Likely Cause | Solution |
|---|---|---|
| Mixture too runny | Not enough beating or chilling | Chill longer, beat again |
| Chocolates gritty | Overheated or wet utensils | Use low heat, dry tools |
| Squares won’t set | Too much liquid or underchilled | Increase chill time |
| Peppermint too strong | Over-measured extract | Reduce next time, add chocolate coating |
Making Bavarian mints is a straightforward yet satisfying project. The recipe suits both beginners and seasoned home bakers. With just a few ingredients and even less equipment, you can offer friends and family handcrafted confections that outshine anything from the store shelf. Adjust flavors to suit your style, decorate for any occasion, and store easily for snacking or sharing. Once you slice through the silky slab and taste that crisp mint with velvety chocolate, you may find yourself making batch after batch—no holiday required.
Bavarian Mints
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Ingredients
- 1 tablespoon butter
- 3 cups milk chocolate chips
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 ounce unsweetened chocolate, chopped
- 1 teaspoon peppermint extract
Instructions
- Line an 8x8 baking dish with foil or parchment paper, leaving overhangs around the edges. Grease the foil with butter.
- Place a medium saucepan over low heat. Add milk chocolate chips, unsweetened chocolate, and butter. Stir until smooth and melted.
- Turn off the heat and mix in condensed milk, peppermint extract, and vanilla extract.
- Transfer the mixture into a bowl and beat with an electric mixer at low speed for 1 minute. Increase speed to high and beat for 1 more minute.
- Refrigerate the mixture for 15 minutes, taking it out every 5 minutes to whisk it by hand. Beat with an electric mixer for 2 minutes.
- Pour the mixture and spread evenly into the greased baking dish and refrigerate until firm, about 2 hours.
- Using the overhangs, lift the fudge out of the pan. Slice it with a sharp knife into 1/2-inch squares. Enjoy!