14 oz. can sweetened condensed milk (full fat) – divided
½cupwhite chocolate chips
Green food coloring
¾teaspoonmint extract
Instructions
Line 24 mini muffin tins with mini baking cups. Lightly coat the inside with nonstick cooking spray to make the lining easier to peel back after the chocolate has set.
Melt the semi-sweet chocolate chips and *half* of the condensed milk in a double boiler or in the microwave on medium. Stir every 1 minute until melted and smooth.
Use a cookie scoop or a spoon and drizzle 3/4 of the chocolate inside each baking cup, filling to about ¾ of the way. Chill in the fridge for 5-10 minutes, while you complete the rest of the steps. Set the remaining 1/4 chocolate aside.
Take your remaining condensed milk and pour half of what is left (1/4 of a full can) in a double boiler or microwave safe bowl along with the white chocolate chips. Drop in a few drops of the green food coloring and add in the mint extract. Mix until blended and heat in a double boiler or in the microwave on medium. Stir every 1 minute until melted and smooth.
Remove the mini muffin pan from the fridge and drizzle the mint chocolate over the top of each cup until you reach the top. Chill in the fridge while you complete the next step.
Reheat the remaining chocolate mixture as needed and drizzle over the top of each mint layer.
Set in the fridge for 3 hours or at room temperature overnight. Use a butter knife to slide each chocolate out of the tin and peel back the lining to reveal the shape of the cup.
These can be stored at room temperature in an airtight container for at least two weeks.