Mint Chocolate Slab

mint chocolate slab
Photo: Andy Lyons
Prep Time:
20 mins
Stand Time:
1 hrs
Total Time:
20 mins


  • 1 Tempered Chocolate, recipe below or 1-1/2 lb. chocolate-flavored candy coating, melted

  • 15 miniature chocolate-covered cream-filled mint patties

  • Assorted candies and silver nonpareils

Tempered Chocolate

  • 1 ½ pound semisweet, bittersweet,dark, or milk chocolate

  • ¼ cup shortening

  • water


  1. Line an 11x7x1-1/2-inch baking pan with parchment paper*, allowing edges to extend beyond the edges of the pan.

  2. Wipe off any water from bottom of bowl with chocolate mixture, (see Tempered Chocolate, receipe below). Pour about 1/2 of the Tempered Chocolate into pan; spread chocolate to edges of pan. Arrange peppermint patties in pan, leaving a 1-inch border. Evenly spoon on remaining chocolate, spreading to cover candies. Top with additional assorted candies. Let stand at room temperature until firm (about 1 hour).

  3. Lift candy from pan with parchment. Cut or break into pieces. Makes 60 pieces.

Tempered Chocolate

  1. Chop semisweet, bittersweet, dark, or milk chocolate. Place in a 2-quart bowl with shortening; stir to coat chocolate with shortening. Pour very warm tap water (110 degrees F) in a very large bowl to a depth of 1 inch. Place the bowl with chocolate inside the bowl of warm water (water should cover bottom half of bowl of chocolate). Adjust water level as necessary (be careful not splash any water into the chocolate). Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth (this should take 20 to 25 minutes). When the water cools, remove the bowl containing the chocolate. Discard the cool water and add warm water and continue as above until all the chocolate is melted.

*Test Kitchen Tip:

To line pan with parchment, invert pan. Lay a piece of parchment paper over the bottom of the pan (make sure that the piece is large enough that the edges will extend beyond the edges of the pan). Make creases at pan edges. Remove paper and make folds along the creases. Invert pan right side up. Place paper in pan.

Why Temper Chocolate:

Tempering chocolate ensures that the cocoa butter in the chocolate melts slowly. If melted too quickly or at too high of a temperature, the chocolate will "bloom" (have white streaks running through it) when it sets up. Tempered chocolate keeps its shiny appearance and smooth texture after it cools and sets up.

Nutrition Facts (per serving)

82 Calories
5g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 82
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Sodium 2mg 0%
Total Carbohydrate 10g 4%
Total Sugars 8g
Protein 1g
Iron 0.5mg 3%
Potassium 64mg 1%

*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.