An Easy Recipe for Delicious Mint Meltaways

Delicious Mint Meltaways

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 2 hrs 10 mins
Total: 2 hrs 20 mins
Servings: 12 servings
Nutrition Facts (per serving)
745 Calories
59g Fat
49g Carbs
7g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 745
% Daily Value*
Total Fat 59g 75%
Saturated Fat 36g 178%
Cholesterol 102mg 34%
Sodium 50mg 2%
Total Carbohydrate 49g 18%
Dietary Fiber 7g 27%
Protein 7g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mint meltaways are elegant chocolate-dipped candies with a delicious chocolate mint filling. When refrigerated, the centers have a firm, fudgy texture, and when served at room temperature they are softer, almost like a chocolate mousse.

Note that this recipe does call for an uncooked egg, so if raw eggs are a concern, be sure to use a pasteurized egg. You can also use an equivalent amount of pasteurized eggs from a carton.


  • 10 ounces semi-sweet chocolate (chopped)
  • 2 ounces unsweetened chocolate (chopped)
  • 16 ounces butter (softened to room temperature)
  • 1 1/3 cup powdered sugar (sifted)
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder (sifted)
  • 1 pound chocolate candy coating (for dipping)

Steps to Make It

  1. Gather the ingredients.

    Delicious Mint Meltaways ingredients

    The Spruce / Julia Hartbeck

  2. Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    greased and aluminum foil lined baking pan

    The Spruce / Julia Hartbeck

  3. Combine the chopped semi-sweet chocolate and the chopped unsweetened chocolate in a medium bowl, and melt the chocolate in the microwave in 30-second increments.

    chocolate chunks in a bowl

    The Spruce / Julia Hartbeck

  4. Stir after every 30 seconds to prevent overheating, and once the chocolate is melted, set it aside to cool to room temperature while preparing the rest of the recipe.

    melted chocolate in a bowl

    The Spruce / Julia Hartbeck

  5. Place the softened butter and the powdered sugar in the bowl of a large stand mixer.

    butter and powdered sugar in a stand mixer

    The Spruce / Julia Hartbeck

  6. Mix them together on low speed until combined, then raise the speed to medium-high and beat for one minute, until light and fluffy. Alternately, use a hand mixer and beat them together in a large bowl.

    butter and sugar mixture in a stand mixer

    The Spruce / Julia Hartbeck

  7. Scrape down the sides and bottom of the bowl with a rubber spatula, then add the egg, vanilla extract, peppermint extract, and salt.

    egg, vanilla extract, peppermint extract, and salt added to the butter mixture in the stand mixer

    The Spruce / Julia Hartbeck

  8. Beat the mixture again for an additional 1 minute on medium speed, then scrape down the bowl once more.

    Add the cocoa powder, beat for another minute on medium speed, and scrape down the bowl.

    butter mixture in a stand mixer

    The Spruce / Julia Hartbeck

  9. Add the lukewarm melted chocolate and mix everything together on low speed until well-incorporated. Scrape the candy into the prepared pan and smooth it into an even layer with a spatula.

    chocolate in a baking pan

    The Spruce / Julia Hartbeck

  10. Refrigerate the pan to set the chocolate candy, for about 2 hours.

    chilled chocolate mixture in a baking pan

    The Spruce / Julia Hartbeck

  11. Remove the candy from the pan once set and firm, using the foil as handles. Use a large sharp chef's knife to cut the candy into small squares or rectangles. Periodically rinse the knife in hot water and wipe it dry, to get the cleanest cuts possible. Refrigerate the squares of candy while melting the candy coating.

    chocolate square cut into pieces on a cutting board

    The Spruce / Julia Hartbeck

  12. Place the coating in a microwave-safe bowl and microwave it until melted, stirring frequently to prevent overheating. Once melted, use dipping tools or a fork to dip each chocolate square in the melted coating. If desired, drizzle the dipped candies with extra coating on top for decoration.

    Delicious Mint Meltaways dipped into chocolate and drizzled with chocolate on a baking sheet

    The Spruce / Julia Hartbeck

  13. Let the coating set at room temperature or in the refrigerator for 15 minutes before serving.

    Delicious Mint Meltaways on a baking sheet

    The Spruce / Julia Hartbeck

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


Because of the egg content, these mint meltaways should always be stored in the refrigerator. When eaten cold they have a firm texture, but if they are allowed to come to room temperature the filling has a soft texture similar to chocolate mousse or frosting.