Chocolate Mint Candy

• Milk chocolate, chopped - 18 Oz

• Unsweetened chocolate, chopped - 1 Oz

• Butter - 1 Tbsp

• Sweetened condensed milk - 14Oz

• Mint extract - 1 Tbsp

• Dark chocolate, for garnish - 7 Oz

• Coconut oil - 1 Tsp

• Cocoa powder - 1Cup

• Sprinkles 1 - Cup

• On a cutting board, chop milk chocolate into small pieces.

• Transfer to a small saucepan. Repeat the same with the unsweetened chocolate. Add butter into the saucepan and heat over medium-low, stirring constantly for chocolate not to burn.

• Once melted, remove from the heat and add sweetened condensed milk and mint extract. Mix until combined.

• Pour mixture into a bowl and beat with an electric mixer for 2 minutes at medium speed.

• Cover with plastic wrap directly to the surface and refrigerate for 30 minutes. Once chilled, beat again for another 2 minutes at high speed. Set aside.

• Line an 8x8 inch square pan with parchment paper and grease with oil spray. Pour the chocolate mixture and even the surface with a spatula. Refrigerate for 2 hours or until firm.

• Chop dark chocolate into small pieces and melt it in the microwave.

• Add coconut oil and stir to combine. Line a baking sheet with parchment paper.

• Prepare cocoa powder and sprinkles in different small bowls.

• Remove the mint chocolate tray from the fridge, place it cutting board and use a sharp knife to cut 1-inch squares. Dip a

• Grab a chocolate mint bite and toss it over the cocoa powder.

• Grab a chocolate mint bite and roll it over the sprinkles.