Minty, chewy and chocolate dipped, these creamy mints make the perfect sweet treat!
What do I need ?
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
3-1/2 cups icing sugar
1 tsp. peppermint extract
1 pkg. (225 g) Baker's Semi-Sweet Chocolate
2 Tbsp. sprinkles
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How do I make it ?
Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
Freeze 10 min. or until firm.
Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.
Kraft Kitchen Tips!
Prepare using your favourite flavour of extract.
How to Store the Mints
Store these creamy mints in refrigerator for up to a week, or in airtight container in freezer for up to 2 months.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 20 mg
Carbohydrate 19 g
Fibre 1 g
Sugars 18 g
Protein 1 g
30 servings, 1 mint (26 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.