Smooth, creamy, and chocolatey — these Christmas Bavarian Mints are a dreamy mix of chocolate, peppermint, and vanilla that melt right in your mouth.
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Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest — I didn’t grow up making Christmas Bavarian Mints. My family was more into peanut brittle and those neon-green cornflake wreaths (you know the ones). But a few years ago, I was in this tiny antique shop that smelled like cinnamon candles and old books, and tucked between some dusty cookbooks was a handwritten recipe card labeled “Bavarian Mints — 1959.” The paper was smudged, the ink a little faded, but something about it felt like Christmas nostalgia in a box.
I took it home, half expecting it to be one of those “looked better in theory” recipes, but no — these Christmas Bavarian Mints turned out to be pure magic. The texture was silky, almost like chocolate fudge but lighter, and that pop of peppermint at the end? Perfection. My husband took a bite, closed his eyes, and said, “This tastes like something you’d buy from one of those fancy old candy shops downtown.”
Now, every December, making these mints has become a tradition — right up there with putting too many lights on the tree and pretending I’ll start wrapping gifts early (spoiler: I never do). It’s one of those recipes that just feels like Christmas.
Why You’ll Love This Christmas Bavarian Mints Recipe?
Okay, let’s talk about why these little squares are downright addictive. They’re soft, creamy, and just melt the second they hit your tongue — no chewing required, which is both a blessing and a curse because suddenly half the batch is gone and you have no idea how it happened.
What I love most about Christmas Bavarian Mints is that they walk that fine line between indulgent and refreshing. The chocolate is rich and velvety, but then the peppermint comes in and lightens it up. It’s kind of like eating a cloud made of minty fudge.
And the best part? They’re easy. Like, ridiculously easy. No thermometers, no “soft ball stage” nonsense — just melt, beat, chill, and slice. If you’ve ever made fudge that refused to set (we’ve all been there), this recipe will make you feel like you’ve finally redeemed yourself in the candy-making world.
They also look beautiful — glossy, bite-sized squares that make your dessert table look like a Hallmark movie. And you don’t even have to tell anyone how simple they were to make.
Ingredient Notes:
Let’s break down the short list of ingredients that make Christmas Bavarian Mints so perfect. It’s simple stuff, but every ingredient counts.
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Milk Chocolate Chips: These are your base — the creamy, sweet foundation. I’ve used cheap ones before and regretted it, so trust me: go for the good kind.
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Unsweetened Chocolate: Keeps things from being too sweet. It adds depth and that “grown-up chocolate” flavor.
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Butter: Adds richness and that smooth texture. Because, really, what’s Christmas without butter?
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Sweetened Condensed Milk: The secret ingredient that ties it all together — makes it sweet, creamy, and fudgy without extra sugar.
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Peppermint Extract: Don’t go overboard here. A little goes a long way — you want the cool, festive vibe, not “toothpaste chic.”
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Vanilla Extract: Softens the mint and rounds out the flavor. Think of it as the supporting actor who makes the lead shine.
The ingredient list looks simple, but the results taste like something straight out of a gourmet candy shop.
How To Make Christmas Bavarian Mints?
The first time I made these, I was half-convinced I’d mess them up — but nope, they’re basically fail-proof. No fancy candy gear, no stress. Just good chocolate and a bit of patience.
- Start by lining an 8×8 baking pan with foil or parchment. Leave some overhang so you can lift the candy out later. (I learned that trick after nearly chiseling a batch out of the pan one year — lesson learned.) Lightly butter the foil.
- Next, melt your milk chocolate chips, unsweetened chocolate, and butter together in a saucepan over low heat. Keep stirring — chocolate is like a toddler: it needs constant attention or it’ll throw a tantrum and burn. When everything’s silky smooth, take it off the heat and stir in your sweetened condensed milk, peppermint extract, and vanilla.
- Now, here’s where it gets fun. Transfer that glossy mixture to a mixing bowl. Beat it with an electric mixer on low for a minute, then crank it up to high for another minute. This adds air and gives your mints that fluffy, whipped texture.
- Refrigerate the mixture for 15 minutes, whisking every five minutes to keep it smooth. (Yes, it’s a bit of a workout, but think of it as balance for all the sugar you’re about to eat.) Then give it one last two-minute beat before pouring it into the prepared pan. Smooth the top and refrigerate for about two hours — or until it’s firm enough to cut.
- Once chilled, lift the candy out using the foil and cut it into small squares. If you’re feeling extra fancy, dust them with a little cocoa powder or drizzle with melted chocolate. But honestly, they’re perfect just as they are — creamy, glossy, and dangerously addictive.
Storage Options:
These Christmas Bavarian Mints are the dream when it comes to holiday prep because they keep so well. Store them in an airtight container in the fridge, and they’ll stay fresh for up to two weeks — assuming they last that long (mine rarely do).
They also freeze beautifully. Just layer them between sheets of parchment paper and seal in a freezer-safe container. When you’re ready to enjoy them, let them thaw in the fridge overnight. The texture stays perfectly smooth, and they taste just as fresh as day one.
A quick tip: keep them cold until serving. They’re best chilled — firm yet creamy, like the peppermint version of fudge you can’t stop thinking about.
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Variations and Substitutions:
If you’re like me and can’t leave well enough alone, here are a few fun ways to switch up your Christmas Bavarian Mints.
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Dark Chocolate Lovers: Swap the milk chocolate for dark chocolate chips — it’s richer and more intense, perfect if you’re not into super-sweet candy.
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White Chocolate Peppermint: Use white chocolate chips and add a few drops of red food coloring for a peppermint bark look.
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Crunchy Candy Cane: Stir in crushed candy canes before pouring into the pan for extra texture (and that satisfying holiday crunch).
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Mocha Mint: Add a teaspoon of instant espresso powder for a coffee twist — basically a peppermint mocha in candy form.
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Boozy Bonus: For adults-only fun, add a splash of peppermint schnapps or crème de menthe. Just don’t tell the kids why those ones are “special.”
What to Serve with Christmas Bavarian Mints?
These little squares are the perfect after-dinner treat — sweet, refreshing, and small enough to sneak a second (or third).
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Coffee or Espresso: The bitterness of coffee balances the sweet mint perfectly.
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Hot Cocoa: Drop one square in your mug and watch it turn into minty chocolate heaven.
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Dessert Board: Pair them with cookies, fudge, and truffles for a holiday dessert spread that’ll make your guests swoon.
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Gift Boxes: Wrap them up in foil or parchment and tuck them into tins for easy, homemade holiday gifts. They look fancy but take zero effort.
Or — my personal favorite — eat them straight from the fridge while watching Home Alone for the 15th time. No judgment here.
Frequently Asked Questions:
Can I use dark chocolate instead of milk chocolate?
Definitely! It’ll make the mints richer and slightly less sweet, which some people actually prefer.
My mints didn’t firm up. What did I do wrong?
They probably needed more time in the fridge. Or maybe the mixture wasn’t beaten long enough. No big deal — pop them back in and chill a little longer.
Can I double the recipe?
Yes! Use a 9×13 pan instead of an 8×8. Just make sure to clear some fridge space — you’ll need it.
Every Christmas, I swear I’m going to cut back on baking, and every Christmas I end up with fudge cooling on one counter and Christmas Bavarian Mints setting on another. But these? These are non-negotiable. They’ve got that old-fashioned charm that never goes out of style.
So, if you’re looking for something simple, nostalgic, and a little bit addictive to add to your holiday lineup — make these. Just don’t be surprised when people start asking for the recipe (and don’t worry, I won’t tell if you say it’s a “family secret”).
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Bavarian Mints
Ingredients
For the Mints:
- 3 cups milk chocolate chips
- 1 ounce unsweetened chocolate finely chopped
- 1 tablespoon unsalted butter
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Instructions
Prepare the Pan:
- Line an 8×8-inch baking dish with foil or parchment paper, leaving a slight overhang on the sides for easy removal. Lightly grease the lining with butter to prevent sticking.
Melt the Chocolate:
- In a medium saucepan over low heat, combine the milk chocolate chips, unsweetened chocolate, and butter. Stir continuously until fully melted and smooth. Do not allow the mixture to boil or scorch.
Incorporate the Flavorings:
- Remove the pan from heat. Stir in the sweetened condensed milk, peppermint extract, and vanilla extract. Mix until the ingredients are fully incorporated and the texture is glossy.
Whip the Mixture:
- Transfer the melted mixture into a large mixing bowl. Using an electric mixer, beat on low speed for 1 minute, then increase to high speed for another minute to achieve a light and creamy consistency.
Chill and Whisk:
- Refrigerate the mixture for 15 minutes, whisking it briefly every 5 minutes to maintain smoothness. After chilling, beat again on medium speed for an additional 2 minutes.
Set the Mints:
- Spread the mixture evenly into the prepared baking dish. Smooth the surface using an offset spatula. Refrigerate for approximately 2 hours or until firm.
Cut and Serve:
- Once set, lift the mints from the pan using the foil or parchment overhang. With a sharp knife, slice into ½-inch squares. Serve chilled for the best texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
