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Healthy Living:

Andes Peppermint Crunch Baking Chip Recipes

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Andes Peppermint Crunch Gooey Squares:

(Return Andes Peppermint Crunch Baking Chips Recipes)

Andes Baking Chips Recipes Flourless Mint Chocolate CakeIngedients:

Cake Base:
1 yellow cake mix
½  c. (1 stick) unsalted butter, melted
2 large eggs, beaten
1 c. pecans, chopped
1 c. (5 oz.) Andes Peppermint Crunch Baking Chips

Topping:
1 package (8 oz.) cream cheese, softened
3 cups powdered sugar, sifted
2 large eggs, beaten
1 c. (5 oz.) Andes Peppermint Crunch Baking Chips

Directions:

Pre-heat oven to 350 degrees.

For cake base, combine the cake mix, melted butter and eggs in a mixing bowl and blend completely. Fold in 1 cup of the Andes Peppermint Crunch Baking Chips and pecans. Batter will be stiff. Spread batter into lightly greased and floured 9” x 13” baking pan.

For the topping, beat cream cheese until creamy. Add eggs and powdered sugar, beat until smooth. Fold in 1 cup Andes Peppermint Crunch Baking Chips. Spread mixture evenly over cake base covering completely. Bake at 350 degrees for 45-50 minutes. Place on a wire rack and cool. Cut into squares to serve.

Yield:

4 Dozen