Copycat Fantastic Chocolate Mint Frangos Recipes
COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS
Mmmmm! These Frangos will melt in your mouth! They are so easy to make and also make great gifts. After cutting the Frangos into small pieces, I individually wrap each piece in pretty cellophane paper, and then place all pieces in either a cool coffee mug, a pretty box, or a lovely bag. I then take a colorful recipe card and write out the recipe to include with the gift because people always ask me for it once they have tasted these! Please note that the prep time does not include chill time.
Provided by Helping Hands
Categories Dessert
Time 8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips over low heat.
- Allow to cool.
- Add remaining ingredients and beat well.
- Pour into buttered dish.
- Refrigerate until it has hardened (but is still soft enough to slice).
- Cut into small pieces and serve.
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
FROZEN CHOCOLATE "FRANGO" MINTS
This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!
Provided by Chef PotPie
Categories Candy
Time 1h15m
Yield 18 candy liner cups, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Using electric mixer, beat butter and sugar together until light and fluffy.
- Add melted chocolate and continue beating until thoroughly mixed.
- Add egg yolks and beat again until fluffy.
- Beat in peppermint extract.
- Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
- Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.
FRANGO MINTS
Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.
Provided by silly sally
Categories Candy
Time 20m
Yield 30 pieces
Number Of Ingredients 6
Steps:
- Melt the chololate over hot water, then cool.
- Cream butter.
- Add powdered sugar.
- Mix.
- Add eggs; beat well.
- Add cooled chocolate, vanilla and flavoring.
- Mix well and drip on waxed paper.
- Place in fridge for at least 4 hours, preferably overnight.
- Store in cool, dry place.
ERIKA'S "FRANGO" MINTS
This recipe was passed on to my mom from her dear friend Erika Brooks who was an amazing cook, baker, and cake decorator in 1984. This recipe is based on the famous Frango® candy that was sold at the Bon Marche in Seattle, WA. I have substituted other extracts for different flavors. If I want a pretty look, I pipe the chocolate into small candy papers with a pastry tip. The result is a soft smooth chocolate candy.
Provided by mauigirl
Categories Desserts Candy Recipes Mints
Time 4h15m
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet or plate with waxed paper.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
- Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
- Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.7 g, Cholesterol 5.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 24.5 mg, Sugar 15.4 g
FESTIVE DRIED FRUIT BISCOTTI
Make small pieces and eat in moderation. This recipe was received from an Italian friend. Our family makes it for special occasions. Very addictive.
Provided by talk2sabby2
Categories Dessert
Time 1h35m
Yield 60 pieces, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
- Beat margarine until soft.
- Beat in sugar and eggs.
- Add melted white chocolate,juice and extract until combined.
- With your hand fold in remaining ingredients. The dough will be sticky.
- Form dough into logs almost as long as the cookie sheet and place 3 inches apart.
- Bake at 350 degrees for 30 minutes until golden brown.
- Lower oven temperature to 325 degrees.
- Remove biscotti from oven and let cool 5 minutes before slicing diagonally.
- Return to oven and toast on each side for 5-10 minutes.
- Store in air-tight containers.
Nutrition Facts : Calories 162.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 14.5, Sodium 151.7, Carbohydrate 24.9, Fiber 1.1, Sugar 12.1, Protein 2.7
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