1- 8” x 8” pan of fudge brownies, prepared
2 packages (10 oz.) Andes Creme de Menthe Baking Chips,
divided 1c. white candy melts
OPTIONAL: Sprinkles, nonpareils, sugars, chopped nuts for decorating
1 pkg. Popsicle sticks
Styrofoam, block
Line an 8” x 8” pan with non-stick foil, leaving longer ends to grasp so you can easily remove baked brownies to cut them evenly. Make brownies according to the package directions, adding 1/3 cup of Andes Creme de Menthe Baking Chips into the mixture. Bake and let cool completely. Remove the brownie and cut into 12 equal rectangular pieces with a sharp blade. Cut one of the short ends rounded. Insert Popsicle stick opposite square end of the brownie about 2/3 of the way into the center. Put the brownies in the freezer for about 30 minutes. Melt the remaining baking chips from the open package in a deep microwave safe cup, wide enough to dip the width of the brownie freely. Set microwave for 30 seconds and heat chips. Remove and stir. If chips are still mostly solid heat an additional 15 seconds. Remove and stir until chips are melted to a smooth liquid state. Let cool slightly. Dip brownies one at a time into the melted chips until completely covered. Let the excess drip off. Place the stick of the dipped brownie into the Styrofoam block and let the coating harden. Melt white candy melts the same way you did the baking chips. Dip only the top 1/3 of the coated brownies into the white chocolate. Let the excess drip off. Place the stick of the dipped brownie into the Styrofoam block and decorate while coating is still wet, as it will harden quickly. Store in an air tight container or wrap individual pops as gifts or party favors.
12 Brownie Pops
1 package (19.8 to 23.7 oz.) brownie mix
2 packages (4.67 oz. each) Andes Crème de Menthe thins or 2 cups Andes Baking Chips. Can also be made using 2 packages (4.67 oz. each) Andes Toffee Crunch thins.
Grease bottom only of 13x9 inch baking pan. Prepare brownie mix as directed on package. Spread into pan.
Bake as directed. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2 to 3 minutes or until candies are melted.
Using knife or metal spatula, gently swirl together melted candies to cover the entire surface of brownies.
Cool 2 hours or until slightly set. Cut into bars.
2 cup all-purpose flour, sifted
1/2 cup cocoa, sifted
1 1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
1 large egg, beaten
1 cup buttermilk
1 1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cup confectioner's sugar, sifted
1 jar (7 oz.) marshmallow cream
1 teaspoon vanilla extract
2 cups (1 package 10 oz.) Andes Crème de Menthe Baking Chips or Andes Peppermint Crunch Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.) Can also be made with 2 packages of Andes Toffee Crunch or Cherry Jubilee Thins, chopped.
Makes about 10 pies.
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped. 2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten. Raise oven rack one level above the middle and bake on non-stick baking pans. Bake at 350° F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.
4 dozen cookies.
1- 8” x 8” pan of fudge brownies, prepared
2 packages (10 oz.) Andes Creme de Menthe Baking Chips,
divided 1c. white candy melts
OPTIONAL: Sprinkles, nonpareils, sugars, chopped nuts for decorating
1 pkg. Popsicle sticks
Styrofoam, block
Line an 8” x 8” pan with non-stick foil, leaving longer ends to grasp so you can easily remove baked brownies to cut them evenly. Make brownies according to the package directions, adding 1/3 cup of Andes Creme de Menthe Baking Chips into the mixture. Bake and let cool completely. Remove the brownie and cut into 12 equal rectangular pieces with a sharp blade. Cut one of the short ends rounded. Insert Popsicle stick opposite square end of the brownie about 2/3 of the way into the center. Put the brownies in the freezer for about 30 minutes. Melt the remaining baking chips from the open package in a deep microwave safe cup, wide enough to dip the width of the brownie freely. Set microwave for 30 seconds and heat chips. Remove and stir. If chips are still mostly solid heat an additional 15 seconds. Remove and stir until chips are melted to a smooth liquid state. Let cool slightly. Dip brownies one at a time into the melted chips until completely covered. Let the excess drip off. Place the stick of the dipped brownie into the Styrofoam block and let the coating harden. Melt white candy melts the same way you did the baking chips. Dip only the top 1/3 of the coated brownies into the white chocolate. Let the excess drip off. Place the stick of the dipped brownie into the Styrofoam block and decorate while coating is still wet, as it will harden quickly. Store in an air tight container or wrap individual pops as gifts or party favors.
12 Brownie Pops
1 package (19.8 to 23.7 oz.) brownie mix
2 packages (4.67 oz. each) Andes Crème de Menthe thins or 2 cups Andes Baking Chips. Can also be made using 2 packages (4.67 oz. each) Andes Toffee Crunch thins.
Grease bottom only of 13x9 inch baking pan. Prepare brownie mix as directed on package. Spread into pan.
Bake as directed. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2 to 3 minutes or until candies are melted.
Using knife or metal spatula, gently swirl together melted candies to cover the entire surface of brownies.
Cool 2 hours or until slightly set. Cut into bars.
2 cup all-purpose flour, sifted
1/2 cup cocoa, sifted
1 1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
1 large egg, beaten
1 cup buttermilk
1 1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cup confectioner's sugar, sifted
1 jar (7 oz.) marshmallow cream
1 teaspoon vanilla extract
2 cups (1 package 10 oz.) Andes Crème de Menthe Baking Chips or Andes Peppermint Crunch Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.) Can also be made with 2 packages of Andes Toffee Crunch or Cherry Jubilee Thins, chopped.
Makes about 10 pies.
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped. 2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten. Raise oven rack one level above the middle and bake on non-stick baking pans. Bake at 350° F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.
4 dozen cookies.
2 ¼ c. all-purpose flour, sifted
¾ c. cocoa, sifted
½ tsp. baking soda
½ tsp. salt
½ c. shortening
½ c. unsalted butter, softened
3/4 c. sugar
3/4 c. dark brown sugar, firmly packed
2 large eggs, beaten
2 tsp. vanilla
2 c. (1 - 10 oz. package) Andes Crème de Menthe Baking Chips or 2 packages 4.67 oz. Andes Crème de Menthe Thins, chopped. (28 candies) 1 c. powdered sugar
Pre-heat oven to 350 degrees.
Sift the flour, cocoa, baking soda and salt together into a bowl and set aside. With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips. Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
3 Dozen Cookies
1 cup whipping cream
8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces abotu the size of a coffee bean.
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.) Can also be made with 2 packages of Andes Toffee Crunch or Cherry Jubilee Thins, chopped.
Optional coatings: Confectioner's sugar, cocoa powder, finely chopped nuts
Put the chocolate and Andes Baking Chips in a medium heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1-2 minutes. Pour 1/2 of the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the chocolate mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is smooth and homogenous. Cool the mixture in the refrigerator for 1 hour. Finely chop the remaining baking chips and set aside. Remove the bowl and let it stand for 1-2 minutes. Using a teaspoon or melon baller, scoop our bite-sized spoonfuls and roll them in the palm of your hands to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the finely chopped Andes Crème de Menthe Baking Chips to coat. Store in an airtight container and refrigerate until ready to serve
Makes about 45 truffles.
1 quart (4 cups) vanilla ice cream
3/4 cup Andes Crème de Menthe Baking Chips or 3/4 cup Andes
Peppermint Crunch Baking Chips
Scoop ice cream into microwaveable bowl. Microwave on high 30 seconds. Stir ice cream with wooden spoon until smooth and creamy. Stir in 3/4 cup of Andes Crème De Menthe chips. Spoon into soda glasses.
2 Servings
4 1/2 cups granulated sugar, pure cane
24 oz. semi-sweet chocolate, chunked
1 (12 oz.) can evaporated milk
1/2 Lb. (2 sticks) salted butter
1 jar (7 1/2 oz.) marshmallow cream
1/4 tsp. salt
2 tsp. vanilla extract
2 cups (1 - 10 oz. bag) Andes® Baking Chips, divided (reserve 1/4 cup to sprinkle on top of fudge)
Butter or line a 9" x 13" pan. Place chocolate, butter, marshmallow cream and salt in a large mixing bowl. In a 3 qt. saucepan combine sugar and evaporated milk and mix well. Place over low heat and stir until dissolved. Increase heat to medium and cook, stirring mixture frequently, until candy thermometer reaches 234° F. Remove pan from heat and pour hot mixture over contents of mixing bowl and beat on a low setting until all ingredients combine thoroughly. Increase speed slightly and mix until fudge is thick and holds shape. Stir in Andes® Baking Chips and vanilla. Pour into prepared pan. Sprinkle top with remaining chips and press into fudge gently. Cool fully before removing from pan. Cut into 1" squares.
5 Pounds
2 ¼ c. all-purpose flour, sifted
¾ c. cocoa, sifted
½ tsp. baking soda
½ tsp. salt
½ c. shortening
½ c. unsalted butter, softened
3/4 c. sugar
3/4 c. dark brown sugar, firmly packed
2 large eggs, beaten
2 tsp. vanilla
2 c. (1 - 10 oz. package) Andes Crème de Menthe Baking Chips or 2 packages 4.67 oz. Andes Crème de Menthe Thins, chopped. (28 candies) 1 c. powdered sugar
Pre-heat oven to 350 degrees.
Sift the flour, cocoa, baking soda and salt together into a bowl and set aside. With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips. Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
3 Dozen Cookies
1 cup whipping cream
8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces abotu the size of a coffee bean.
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.) Can also be made with 2 packages of Andes Toffee Crunch or Cherry Jubilee Thins, chopped.
Optional coatings: Confectioner's sugar, cocoa powder, finely chopped nuts
Put the chocolate and Andes Baking Chips in a medium heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1-2 minutes. Pour 1/2 of the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the chocolate mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is smooth and homogenous. Cool the mixture in the refrigerator for 1 hour. Finely chop the remaining baking chips and set aside. Remove the bowl and let it stand for 1-2 minutes. Using a teaspoon or melon baller, scoop our bite-sized spoonfuls and roll them in the palm of your hands to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the finely chopped Andes Crème de Menthe Baking Chips to coat. Store in an airtight container and refrigerate until ready to serve
Makes about 45 truffles.
1 quart (4 cups) vanilla ice cream
3/4 cup Andes Crème de Menthe Baking Chips or 3/4 cup Andes
Peppermint Crunch Baking Chips
Scoop ice cream into microwaveable bowl. Microwave on high 30 seconds. Stir ice cream with wooden spoon until smooth and creamy. Stir in 3/4 cup of Andes Crème De Menthe chips. Spoon into soda glasses.
2 Servings
4 1/2 cups granulated sugar, pure cane
24 oz. semi-sweet chocolate, chunked
1 (12 oz.) can evaporated milk
1/2 Lb. (2 sticks) salted butter
1 jar (7 1/2 oz.) marshmallow cream
1/4 tsp. salt
2 tsp. vanilla extract
2 cups (1 - 10 oz. bag) Andes® Baking Chips, divided (reserve 1/4 cup to sprinkle on top of fudge)
Butter or line a 9" x 13" pan. Place chocolate, butter, marshmallow cream and salt in a large mixing bowl. In a 3 qt. saucepan combine sugar and evaporated milk and mix well. Place over low heat and stir until dissolved. Increase heat to medium and cook, stirring mixture frequently, until candy thermometer reaches 234° F. Remove pan from heat and pour hot mixture over contents of mixing bowl and beat on a low setting until all ingredients combine thoroughly. Increase speed slightly and mix until fudge is thick and holds shape. Stir in Andes® Baking Chips and vanilla. Pour into prepared pan. Sprinkle top with remaining chips and press into fudge gently. Cool fully before removing from pan. Cut into 1" squares.
5 Pounds
1 cup chocolate cookie crumbs
3 tablespoons sugar
3 tablespoons butter, melted
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 tsp. vanilla extract
4 eggs
1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies) or 1 cup Andes Crème de Menthe Baking Chips.
Can also be made using 1 package (4.67 oz.) Andes Toffee Crunch thins. 3 tablespoons whipping cream or milk
Preheat oven to 325° F.
Crust: Mix crumbs and 3 tablespoons sugar in a small bowl. Add butter; mix well. Press onto bottom of 9-inch spring form pan. Bake at 325° F, 10 minutes.
Filling: Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended. Add eggs and vanilla; mix on low speed just until well blended. Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces); pour into crust.
Bake at 325° F, 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature.
Topping: Set aside 10-12 candy pieces, for decorating top of cake. Place remaining Andes Candies and whipping cream in microwaveable bowl. Microwave on high 45 seconds. Stir until candies are melted and mixture is smooth. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
Set: Refrigerate cheesecake 3 hours or until serving time.
12 Servings
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to package directions)
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
1 container (16 oz.) white ready to spread frosting
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes® Crème de Menthe Baking Chips; reserve remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.
24 Cupcakes
1 cup (2 sticks) unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tbs. Vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cups cocoa
½ bag (5 oz.) Andes Crème de Menthe Baking Chips (melted & cooled) or 1/2 bag (5 oz.) Andes Peppermint Crunch Baking Chips (melted & cooled), substitute red food coloring. 2 to 3 drops green food coloring or more if you prefer a darker color
Optional: white decorating sugar
In a large mixing bowl combine butter, sugar, eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy. In a separate bowl sift together the flour, baking powder and salt. At a reduced speed add flour mixture. Beat until well mixed.
Divide dough into 2 equal parts and place in separate bowls. Add melted Andes mixture and cocoa to one and mix well. Add 2-3 drops of green food coloring to the other and mix well. Shape each piece of dough into 4 x 5-inch rectangles; wrap in plastic wrap and refrigerate 1 hour.
Roll out chocolate dough between two sheets of lightly floured wax paper to 7 x 12-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press the two together. Roll up, jellyroll fashion, starting with 12-inch side; wrap in plastic wrap and refrigerate until firm (at least 2 hours).
Heat oven to 375 degrees F. Cut log into ¼-inch slices with sharp knife and place 1” apart onto ungreased baking sheet. Sprinkle with coarse white decorating sugar if desired. Bake for 7-9 minutes, let cool on pan for about 1 minute then remove and place on a rack to cool completely. For best results, keep dough chilled until ready to slice and bake.
2-3 Dozen Cookies
1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Crème de Menthe Baking Chips
1/2 cup pecans or walnuts, chopped (optional)
4 squares (1 oz. ea.) white baking chocolate, chopped
1 1/4 cups heavy whipping cream, divided
1 tsp. vanilla extract
2 tbsp. granulated sugar
1/2 cup Andes® Crème de Menthe Baking Chips, divided or 1 package (10 oz.) Andes® Crème de Menthe or Toffee Crunch Thins, chopped.
Preheat oven to 325° F.
Lightly grease baking pan.
Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips. Add nuts if desired.
Pour batter into prepared baking pan and bake according to package directions.
Cool in baking pan completely.
In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.
Cook over low heat, stirring constantly until smooth; remove from heat. Stir in 1 tsp. vanilla extract.
Refrigerate 30-40 minutes or until chilled.
In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated sugar, until stiff peaks form; fold into chocolate mixture.
Fold in 1/4 cup Andes® Crème de Menthe Baking Chips.
Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.
Cut into bars. Store in refrigerator.
9 - 16 Brownies
1 cup chocolate cookie crumbs
3 tablespoons sugar
3 tablespoons butter, melted
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 tsp. vanilla extract
4 eggs
1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies) or 1 cup Andes Crème de Menthe Baking Chips.
Can also be made using 1 package (4.67 oz.) Andes Toffee Crunch thins. 3 tablespoons whipping cream or milk
Preheat oven to 325° F.
Crust: Mix crumbs and 3 tablespoons sugar in a small bowl. Add butter; mix well. Press onto bottom of 9-inch spring form pan. Bake at 325° F, 10 minutes.
Filling: Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended. Add eggs and vanilla; mix on low speed just until well blended. Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces); pour into crust.
Bake at 325° F, 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature.
Topping: Set aside 10-12 candy pieces, for decorating top of cake. Place remaining Andes Candies and whipping cream in microwaveable bowl. Microwave on high 45 seconds. Stir until candies are melted and mixture is smooth. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
Set: Refrigerate cheesecake 3 hours or until serving time.
12 Servings
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to package directions)
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
1 container (16 oz.) white ready to spread frosting
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes® Crème de Menthe Baking Chips; reserve remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.
24 Cupcakes
1 cup (2 sticks) unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tbs. Vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cups cocoa
½ bag (5 oz.) Andes Crème de Menthe Baking Chips (melted & cooled) or 1/2 bag (5 oz.) Andes Peppermint Crunch Baking Chips (melted & cooled), substitute red food coloring. 2 to 3 drops green food coloring or more if you prefer a darker color
Optional: white decorating sugar
In a large mixing bowl combine butter, sugar, eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy. In a separate bowl sift together the flour, baking powder and salt. At a reduced speed add flour mixture. Beat until well mixed.
Divide dough into 2 equal parts and place in separate bowls. Add melted Andes mixture and cocoa to one and mix well. Add 2-3 drops of green food coloring to the other and mix well. Shape each piece of dough into 4 x 5-inch rectangles; wrap in plastic wrap and refrigerate 1 hour.
Roll out chocolate dough between two sheets of lightly floured wax paper to 7 x 12-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press the two together. Roll up, jellyroll fashion, starting with 12-inch side; wrap in plastic wrap and refrigerate until firm (at least 2 hours).
Heat oven to 375 degrees F. Cut log into ¼-inch slices with sharp knife and place 1” apart onto ungreased baking sheet. Sprinkle with coarse white decorating sugar if desired. Bake for 7-9 minutes, let cool on pan for about 1 minute then remove and place on a rack to cool completely. For best results, keep dough chilled until ready to slice and bake.
2-3 Dozen Cookies
1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Crème de Menthe Baking Chips
1/2 cup pecans or walnuts, chopped (optional)
4 squares (1 oz. ea.) white baking chocolate, chopped
1 1/4 cups heavy whipping cream, divided
1 tsp. vanilla extract
2 tbsp. granulated sugar
1/2 cup Andes® Crème de Menthe Baking Chips, divided or 1 package (10 oz.) Andes® Crème de Menthe or Toffee Crunch Thins, chopped.
Preheat oven to 325° F.
Lightly grease baking pan.
Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips. Add nuts if desired.
Pour batter into prepared baking pan and bake according to package directions.
Cool in baking pan completely.
In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.
Cook over low heat, stirring constantly until smooth; remove from heat. Stir in 1 tsp. vanilla extract.
Refrigerate 30-40 minutes or until chilled.
In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated sugar, until stiff peaks form; fold into chocolate mixture.
Fold in 1/4 cup Andes® Crème de Menthe Baking Chips.
Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.
Cut into bars. Store in refrigerator.
9 - 16 Brownies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 c. (1-10 oz. package) Andes Peppermint Crunch Baking Chips
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Red food coloring (optional)
Sift together flour, cocoa, baking powder and salt in a medium bowl and set aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with an electric mixer until creamy. Beat in the egg, orange juice and vanilla. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Peppermint Crunch Baking Chips or Andes Crème de Menthe Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill until firm enough to be rolled (2-3 hours).
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter, shortening, and vanilla.
Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until all ingredients have been thoroughly mixed together. Add water and blend an additional minute or so, until creamy. Store in airtight container until ready to use.
Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes. Cool completely; spread icing with a knife of pipe from piping bag onto the bottom side about 1/4" thick and gently press the bottom side of a second cookie on top.
4 Dozen Filled Cookies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 c. (1-10 oz. package) Andes Peppermint Crunch Baking Chips
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Red food coloring (optional)
Sift together flour, cocoa, baking powder and salt in a medium bowl and set aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with an electric mixer until creamy. Beat in the egg, orange juice and vanilla. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Peppermint Crunch Baking Chips or Andes Crème de Menthe Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill until firm enough to be rolled (2-3 hours).
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter, shortening, and vanilla.
Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until all ingredients have been thoroughly mixed together. Add water and blend an additional minute or so, until creamy. Store in airtight container until ready to use.
Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes. Cool completely; spread icing with a knife of pipe from piping bag onto the bottom side about 1/4" thick and gently press the bottom side of a second cookie on top.
4 Dozen Filled Cookies
2 sticks (1/2 Lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans, toasted
1 1/2 cups Andes® Peppermint Crunch Baking Chips
Preheat oven to 300° F.
Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.
They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.
30 - 3" or 60 - 1 1/2" cookies.
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to package directions)
1 package (10 oz.) Andes Peppermint Crunch Baking Chips
1 container (16 oz.) white ready to spread frosting
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes Peppermint Crunch
Baking Chips; reserve remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.
24 Cupcakes
8 ounces (1 brick package) cream cheese, softened
3 Tbs. sugar
1 egg, beaten
2 sheets puff pastry dough
1 package (4.67 oz) Andes Creme de Menthe Thins
OPTIONAL: Coarse sugar crystals, finely chopped nuts to decorate
Preheat oven to 400 degrees.
In a small bowl beat cream cheese and sugar until smooth. Defrost frozen pastry sheets as directed on package. Place 1 sheet on a lightly floured surface and gently roll to an 11” x 11” square. Cut 16 - 2 1/2” circles out of the dough. Place a healthy 1/2 tsp. of the cream cheese mixture and 1 Andes Creme de Menthe Thin in the center of eight pieces of dough. Brush edges of the dough with a mixture of the beaten egg and 1 tsp. water and place a second circle of dough on top pressing the edges of the dough together.
Take a fork and press into the egde of the dough to seal tightly. Use the remainder of the beaten egg to brush the top of the pastry. Bake for 10-12 minutes or until top of pastry is golden brown. Remove from oven. Repeat for second sheet of pastry. Melt the remaining mints in a small microwave safe container for 30 seconds and stir until smooth. With spoon drizzle the melted mints over the puff pastry. Sprinkle with coarse sugar or finely chopped nuts if desired. Let cool slightly, serve warm.
16
2 sticks (1/2 Lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans, toasted
1 1/2 cups Andes® Peppermint Crunch Baking Chips
Preheat oven to 300° F.
Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.
They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.
30 - 3" or 60 - 1 1/2" cookies.
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to package directions)
1 package (10 oz.) Andes Peppermint Crunch Baking Chips
1 container (16 oz.) white ready to spread frosting
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes Peppermint Crunch
Baking Chips; reserve remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.
24 Cupcakes
8 ounces (1 brick package) cream cheese, softened
3 Tbs. sugar
1 egg, beaten
2 sheets puff pastry dough
1 package (4.67 oz) Andes Creme de Menthe Thins
OPTIONAL: Coarse sugar crystals, finely chopped nuts to decorate
Preheat oven to 400 degrees.
In a small bowl beat cream cheese and sugar until smooth. Defrost frozen pastry sheets as directed on package. Place 1 sheet on a lightly floured surface and gently roll to an 11” x 11” square. Cut 16 - 2 1/2” circles out of the dough. Place a healthy 1/2 tsp. of the cream cheese mixture and 1 Andes Creme de Menthe Thin in the center of eight pieces of dough. Brush edges of the dough with a mixture of the beaten egg and 1 tsp. water and place a second circle of dough on top pressing the edges of the dough together.
Take a fork and press into the egde of the dough to seal tightly. Use the remainder of the beaten egg to brush the top of the pastry. Bake for 10-12 minutes or until top of pastry is golden brown. Remove from oven. Repeat for second sheet of pastry. Melt the remaining mints in a small microwave safe container for 30 seconds and stir until smooth. With spoon drizzle the melted mints over the puff pastry. Sprinkle with coarse sugar or finely chopped nuts if desired. Let cool slightly, serve warm.
16
2 ¼ cups sifted all-purpose flour
a pinch of salt
1 tsp. baking powder
1/4 tsp. baking soda
3 tbs. granulated sugar
1 ½ sticks unsalted butter
½ cup heavy cream
1 bag (10 oz.) Andes Crème de Menthe Baking Chips (divided)
or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped.
In a large mixing bowl sift dry ingredients together. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse meal. (This can also be done in a food processor, using half the flour mixture, Add to the remaining flour mixture in the bowl before adding cream.) Fold in ½ bag (5 oz.) of Andes Crème de Menthe Baking Chips.
Mixing lightly with your fingers, add the heavy cream just until the dough holds together. Wrap in plastic and chill about ½ hour before rolling out.
Roll the dough to about ½-3/4-inch thick. Shape rolled dough into a square. Using a sharp knife cut the dough into 2-inch squares and then diagonally in half to create small triangles. Place scones on a parchment lined baking sheet.
Preheat oven to 375 degrees F. Bake 13-15 minutes or until golden brown and puffed. Remove from oven and let cool completely.
Melt the remaining Andes Crème de Menthe Baking Chips in a microwave safe container for 30 sec. Stir until completely smooth then with a teaspoon drizzle over the cooled scones in an attractive pattern. Let scones stand to dry for 15 minutes and serve.
2 Dozen Scones
1 cup unsalted butter - softened
1 cup sugar
1 large egg
1 tsp vanilla
3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)
Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
4 dozen cookies
2 cups vanilla ice cream, softened
1 ready-to-use chocolate wafer crumb crust (6 oz. or 9-inch)
1-1/2 cups whipping cream, divided
2 cups Andes Crème de Menthe Chips or 2 packages 4.67 oz
Andes Crème de Menthe Thins, chopped. (28 candies)
2 egg yolks
Stir 1/2 cup of Andes Crème de Menthe chips into ice cream.
Spread onto bottom of crust; freeze.
Place remaining Andes chips and 1/2 cup whipping cream into medium size microwaveable bowl.
Microwave on high 1 1/2 minutes. Stir until chips are completely melted and mixture is thoroughly combined. Stir in egg yolks. Microwave on high 1 minute or until mixture begins to thicken, stirring every 30 seconds. Do not allow to boil. Cool to room temperature.
Whip remaining 1 cup whipping cream until stiff peaks form; fold into Crème de Menthe mixture. Spoon over ice cream in crust. Freeze 4 hours or overnight.
Conventional: Melt remaining Andes chips with 1/2 cup whipping cream in saucepan over low heat stirring constantly. Remove from heat; stir in egg yolks. Continue heating over medium-low heat 3 to 5 minutes or until mixture begins to thicken. Do not allow to boil. Continue as directed.
Note: Allow pie to stand at room temperature for 10 to 15 minutes before cutting.
6 Servings
2 ¼ cups sifted all-purpose flour
a pinch of salt
1 tsp. baking powder
1/4 tsp. baking soda
3 tbs. granulated sugar
1 ½ sticks unsalted butter
½ cup heavy cream
1 bag (10 oz.) Andes Crème de Menthe Baking Chips (divided)
or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped.
In a large mixing bowl sift dry ingredients together. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse meal. (This can also be done in a food processor, using half the flour mixture, Add to the remaining flour mixture in the bowl before adding cream.) Fold in ½ bag (5 oz.) of Andes Crème de Menthe Baking Chips.
Mixing lightly with your fingers, add the heavy cream just until the dough holds together. Wrap in plastic and chill about ½ hour before rolling out.
Roll the dough to about ½-3/4-inch thick. Shape rolled dough into a square. Using a sharp knife cut the dough into 2-inch squares and then diagonally in half to create small triangles. Place scones on a parchment lined baking sheet.
Preheat oven to 375 degrees F. Bake 13-15 minutes or until golden brown and puffed. Remove from oven and let cool completely.
Melt the remaining Andes Crème de Menthe Baking Chips in a microwave safe container for 30 sec. Stir until completely smooth then with a teaspoon drizzle over the cooled scones in an attractive pattern. Let scones stand to dry for 15 minutes and serve.
2 Dozen Scones
1 cup unsalted butter - softened
1 cup sugar
1 large egg
1 tsp vanilla
3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)
Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
4 dozen cookies
2 cups vanilla ice cream, softened
1 ready-to-use chocolate wafer crumb crust (6 oz. or 9-inch)
1-1/2 cups whipping cream, divided
2 cups Andes Crème de Menthe Chips or 2 packages 4.67 oz
Andes Crème de Menthe Thins, chopped. (28 candies)
2 egg yolks
Stir 1/2 cup of Andes Crème de Menthe chips into ice cream.
Spread onto bottom of crust; freeze.
Place remaining Andes chips and 1/2 cup whipping cream into medium size microwaveable bowl.
Microwave on high 1 1/2 minutes. Stir until chips are completely melted and mixture is thoroughly combined. Stir in egg yolks. Microwave on high 1 minute or until mixture begins to thicken, stirring every 30 seconds. Do not allow to boil. Cool to room temperature.
Whip remaining 1 cup whipping cream until stiff peaks form; fold into Crème de Menthe mixture. Spoon over ice cream in crust. Freeze 4 hours or overnight.
Conventional: Melt remaining Andes chips with 1/2 cup whipping cream in saucepan over low heat stirring constantly. Remove from heat; stir in egg yolks. Continue heating over medium-low heat 3 to 5 minutes or until mixture begins to thicken. Do not allow to boil. Continue as directed.
Note: Allow pie to stand at room temperature for 10 to 15 minutes before cutting.
6 Servings
1 devil’s food cake mix
water
vegetable oil
eggs
16 oz. non-dairy whipped topping
1 package (8 oz.) cream cheese (softened)
1 pkg. (4.67 oz.) Andes Crème de Menthe Thins
Follow mixing instructions on the package of your favorite devil’s food cake mix. Bake as directed for two 8 or 9-inch layers. Cool cakes thoroughly before frosting (about 40 minutes).
Meanwhile, with a vegetable peeler shave alongside of each mint lengthwise to equal about ½ cup of curls. (It’s common to shave only half the mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the non-dairy whipped topping with the cream cheese. Fold the Andes Crème de Menthe pieces into the cream.
Place one cake layer on a serving plate; top with half the frosting and spread evenly. Place second layer on top and use remaining frosting to top the cake. Sprinkle top with Andes Mint curls. Cover and refrigerate cake if not serving right away.
12 oz. dark chocolate (60% cocoa recommended)
2 cups (10 oz.) Andes Crème de Menthe Baking Chips. Can also be made with 2 packages of Andes Crème de Menthe, Toffee Crunch or Cherry Jubilee Thins. 3 1/2 sticks of butter
5 large eggs
1 tsp. vanilla
2/3 cup sugar
Pre-heat oven to 325° degrees. Prepare a removable-bottomed cake pan, 9 inches in diameter, lined with parchment or wax paper and buttered.
In a 2-quart saucepan, over very low heat, gently melt butter, Andes Baking Chips and chocolate broken into small pieces. Stir occasionally until completely melted and smooth. Remove from heat and let cool. Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
Serves 16 -24
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 tablespoon milk
1 cup powdered sugar
One 12 ounce pound cake purchased or home baked
1/2 cup Andes Crème de Menthe chips
3/4 cup toasted almonds sliced
One can (15 ounces) Chocolate Butter Cream Frosting
Beat cream cheese, milk and vanilla extract until smooth.
Sift powdered sugar into bowl and continue to beat until smooth.
Stir in Andes chips.
Refrigerate until consistency of filling is thick and spreadable, about 1 hour.
Cut pound cake horizontally into three layers.
Spread half of the filling over bottom layer, top with middle layer, remaining filling and third layer. Spread sides and top of cake with Frosting, press almonds on sides of cake. Use any leftover Frosting to decorate top of cake. Return cake to refrigerator until ready to serve
8-10 Servings
1 devil’s food cake mix
water
vegetable oil
eggs
16 oz. non-dairy whipped topping
1 package (8 oz.) cream cheese (softened)
1 pkg. (4.67 oz.) Andes Crème de Menthe Thins
Follow mixing instructions on the package of your favorite devil’s food cake mix. Bake as directed for two 8 or 9-inch layers. Cool cakes thoroughly before frosting (about 40 minutes).
Meanwhile, with a vegetable peeler shave alongside of each mint lengthwise to equal about ½ cup of curls. (It’s common to shave only half the mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the non-dairy whipped topping with the cream cheese. Fold the Andes Crème de Menthe pieces into the cream.
Place one cake layer on a serving plate; top with half the frosting and spread evenly. Place second layer on top and use remaining frosting to top the cake. Sprinkle top with Andes Mint curls. Cover and refrigerate cake if not serving right away.
12 oz. dark chocolate (60% cocoa recommended)
2 cups (10 oz.) Andes Crème de Menthe Baking Chips. Can also be made with 2 packages of Andes Crème de Menthe, Toffee Crunch or Cherry Jubilee Thins. 3 1/2 sticks of butter
5 large eggs
1 tsp. vanilla
2/3 cup sugar
Pre-heat oven to 325° degrees. Prepare a removable-bottomed cake pan, 9 inches in diameter, lined with parchment or wax paper and buttered.
In a 2-quart saucepan, over very low heat, gently melt butter, Andes Baking Chips and chocolate broken into small pieces. Stir occasionally until completely melted and smooth. Remove from heat and let cool. Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
Serves 16 -24
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 tablespoon milk
1 cup powdered sugar
One 12 ounce pound cake purchased or home baked
1/2 cup Andes Crème de Menthe chips
3/4 cup toasted almonds sliced
One can (15 ounces) Chocolate Butter Cream Frosting
Beat cream cheese, milk and vanilla extract until smooth.
Sift powdered sugar into bowl and continue to beat until smooth.
Stir in Andes chips.
Refrigerate until consistency of filling is thick and spreadable, about 1 hour.
Cut pound cake horizontally into three layers.
Spread half of the filling over bottom layer, top with middle layer, remaining filling and third layer. Spread sides and top of cake with Frosting, press almonds on sides of cake. Use any leftover Frosting to decorate top of cake. Return cake to refrigerator until ready to serve
8-10 Servings
10 whole graham crackers (1 ½ cup finely crushed)
¼ cup brown sugar, firmly packed
1/3 cup unsalted butter, melted
1 package Andes Creme De Menthe Thins (halve 12 thins)
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. With a rolling pin, crush crackers into fine crumbs and transfer to a small mixing bowl. Add brown sugar to the crumbs and mix to disperse evenly. Add melted butter into crumb mixture and stir until evenly moist. Place about 1 tablespoon of the mixture into each cup of a mini muffin pan. Firmly press crumbs to form shallow cups (the back side of a small rounded scoop works well). Bake 4-5 minutes in oven. Remove pan from oven; place one half of an Andes Thin into each cup.
Cut marshmallows in half crosswise using kitchen shears. Place one half, with the cut side down, onto each cup. Return to oven for 1-2 minutes to soften the marshmallow. Remove pan from oven and place on a cooling rack for 15 minutes. Carefully remove cups from pan and cool completely.
Chop or break the remaining Thins into small pieces, then place in a microwave-safe bowl. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat. Transfer the melted mixture into a small resealable plastic bag and clip a very small hole in one corner. Place cups on wax paper and drizzle melted Thins over the top. Let stand until set. Cups will store for up to 1 week, stacked in a single layer, in an airtight container. Freezing is not recommended.
24 Cups
1 cup whipping cream
8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces about the size of a coffee bean.
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.) Can also be made with 2 packages of Andes Toffee Crunch or Cherry Jubilee Thins, chopped.
Optional coatings: Confectioner's sugar, cocoa powder, finely chopped nuts
Put the chocolate and Andes Baking Chips in a medium heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1-2 minutes. Pour 1/2 of the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the chocolate mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is smooth and homogenous.
Cool the mixture in the refrigerator for 1 hour.
Finely chop the remaining baking chips and set aside.
Remove the bowl and let it stand for 1-2 minutes. Using a teaspoon or melon baller, scoop our bite-sized spoonfuls and roll them in the palm of your hands to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the finely chopped Andes Crème de Menthe Baking Chips to coat. Store in an airtight container and refrigerate until ready to serve
Makes about 45 truffles.
10 whole graham crackers (1 ½ cup finely crushed)
¼ cup brown sugar, firmly packed
1/3 cup unsalted butter, melted
1 package Andes Creme De Menthe Thins (halve 12 thins)
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. With a rolling pin, crush crackers into fine crumbs and transfer to a small mixing bowl. Add brown sugar to the crumbs and mix to disperse evenly. Add melted butter into crumb mixture and stir until evenly moist. Place about 1 tablespoon of the mixture into each cup of a mini muffin pan. Firmly press crumbs to form shallow cups (the back side of a small rounded scoop works well). Bake 4-5 minutes in oven. Remove pan from oven; place one half of an Andes Thin into each cup.
Cut marshmallows in half crosswise using kitchen shears. Place one half, with the cut side down, onto each cup. Return to oven for 1-2 minutes to soften the marshmallow. Remove pan from oven and place on a cooling rack for 15 minutes. Carefully remove cups from pan and cool completely.
Chop or break the remaining Thins into small pieces, then place in a microwave-safe bowl. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat. Transfer the melted mixture into a small resealable plastic bag and clip a very small hole in one corner. Place cups on wax paper and drizzle melted Thins over the top. Let stand until set. Cups will store for up to 1 week, stacked in a single layer, in an airtight container. Freezing is not recommended.
24 Cups
1 cup whipping cream
8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces about the size of a coffee bean.
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.) Can also be made with 2 packages of Andes Toffee Crunch or Cherry Jubilee Thins, chopped.
Optional coatings: Confectioner's sugar, cocoa powder, finely chopped nuts
Put the chocolate and Andes Baking Chips in a medium heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1-2 minutes. Pour 1/2 of the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the chocolate mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is smooth and homogenous.
Cool the mixture in the refrigerator for 1 hour.
Finely chop the remaining baking chips and set aside.
Remove the bowl and let it stand for 1-2 minutes. Using a teaspoon or melon baller, scoop our bite-sized spoonfuls and roll them in the palm of your hands to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the finely chopped Andes Crème de Menthe Baking Chips to coat. Store in an airtight container and refrigerate until ready to serve
Makes about 45 truffles.
Table knife
Cutting board
Two pots: one slightly smaller so
that it can fit inside the other
Wooden spoon
35 Tootsie Roll Midgees
1/4 cup of water
1 extra cup of water
Using the cutting board, cut up each Tootsie Roll Midgee into three or four pieces.
Place the Tootsie Roll pieces and 1/4 cup of water in the smaller of the two pots. Pour the extra 1 cup of water into the bigger pot. Place the smaller pot into the bigger pot (it will float on the water).
Heat on stove, on medium heat, until Tootsie Roll pieces melt.
Stir them together with the water.
Let the mixture cool and then pour on top of ice cream.
1 2/3 cup graham cracker crumbs
1 cup butter, softened
1 1/2 cups sugar, divided
2 lbs. cream cheese, softened
6 eggs
1 tsp vanilla extract
1 cup dairy sour cream
Juice of one lemon
8 oz. Tootsie Rolls
1/3 cup whipping cream
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly butter a 10-inch round, 2-inch deep cake pan (do not use spring form pan as the batter is too thin). Press crumb mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups of sugar until smooth, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla, beating until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing well. Pour over crust. Place cake pan in another large, deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Bake in a 300° oven for about 2 hours or until center is set and a toothpick inserted near the center comes out clean. Cool, then chill several hours or overnight. To remove from pan, heat outside of pan slightly and cake will drop out. Re-invert onto serving platter.
Makes 16 servings.
Yum, yum & double yum!!!
4 to 6 parfait glasses or tall glass tumblers, electric mixer.
1 box brownie mix (19.8 oz. box)
2 cups chocolate sauce
1 pint of premium vanilla ice cream, softened 10 minutes in refrigerator
2 boxes of Junior Mints (1.84 oz. boxes)
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
In a medium mixing bowl using electric mixer, combine the cream, powdered sugar and vanilla. Beat until stiff peaks form. Set aside for assembly.
Place a brownie square in the bottom of a parfait glass or tumbler.
Sprinkle 2 or 3 Junior Mints on top of the brownie.
Place a small scoop of ice cream on top of the mints.
Pour a small ribbon of chocolate sauce on top of the ice cream.
Sprinkle 2 or 3 Junior Mints on top of the sauce.
Repeat the process until you reach the top of the parfait glass. Garnish with whipped cream and Junior Mints.
Makes 6 parfaits.
Table knife
Cutting board
Two pots: one slightly smaller so
that it can fit inside the other
Wooden spoon
35 Tootsie Roll Midgees
1/4 cup of water
1 extra cup of water
Using the cutting board, cut up each Tootsie Roll Midgee into three or four pieces.
Place the Tootsie Roll pieces and 1/4 cup of water in the smaller of the two pots. Pour the extra 1 cup of water into the bigger pot. Place the smaller pot into the bigger pot (it will float on the water).
Heat on stove, on medium heat, until Tootsie Roll pieces melt.
Stir them together with the water.
Let the mixture cool and then pour on top of ice cream.
1 2/3 cup graham cracker crumbs
1 cup butter, softened
1 1/2 cups sugar, divided
2 lbs. cream cheese, softened
6 eggs
1 tsp vanilla extract
1 cup dairy sour cream
Juice of one lemon
8 oz. Tootsie Rolls
1/3 cup whipping cream
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly butter a 10-inch round, 2-inch deep cake pan (do not use spring form pan as the batter is too thin). Press crumb mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups of sugar until smooth, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla, beating until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing well. Pour over crust. Place cake pan in another large, deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Bake in a 300° oven for about 2 hours or until center is set and a toothpick inserted near the center comes out clean. Cool, then chill several hours or overnight. To remove from pan, heat outside of pan slightly and cake will drop out. Re-invert onto serving platter.
Makes 16 servings.
Yum, yum & double yum!!!
4 to 6 parfait glasses or tall glass tumblers, electric mixer.
1 box brownie mix (19.8 oz. box)
2 cups chocolate sauce
1 pint of premium vanilla ice cream, softened 10 minutes in refrigerator
2 boxes of Junior Mints (1.84 oz. boxes)
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
In a medium mixing bowl using electric mixer, combine the cream, powdered sugar and vanilla. Beat until stiff peaks form. Set aside for assembly.
Place a brownie square in the bottom of a parfait glass or tumbler.
Sprinkle 2 or 3 Junior Mints on top of the brownie.
Place a small scoop of ice cream on top of the mints.
Pour a small ribbon of chocolate sauce on top of the ice cream.
Sprinkle 2 or 3 Junior Mints on top of the sauce.
Repeat the process until you reach the top of the parfait glass. Garnish with whipped cream and Junior Mints.
Makes 6 parfaits.
Molasses Cookies with Sugar Babies Chewy & Gingery, Baby!
Cookie sheet, electric mixer, small ice cream scoop or teaspoon, drinking glass.
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter (1 stick), room temperature
1/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup molasses
1 tablespoon corn syrup
5 bags of Sugar Babies® (1.7 oz. bags)
1/2 cup sugar for garnish
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
Preheat the oven to 375° and spray a cookie sheet with nonstick spray.
In a small bowl combine the flour, baking soda, salt, ginger, cloves, cinnamon, nutmeg and allspice. Set aside.
In a large bowl using the electric mixer, cream the butter, sugar and brown sugar. Beat in the egg, molasses and corn syrup. Mix until smooth.
Add the flour and spice mixture and mix thoroughly. Fold in the Sugar Babies®.
Using an ice cream scoop or teaspoon, scoop 1-inch balls of cookie dough onto the prepared cookie sheet, placing them 2 inches apart.
Place 1/2 cup of sugar in a small dish. Wet the bottom of a drinking glass. Dip the bottom of the glass into the sugar and use it to flatten cookies. Dip the glass in the sugar after flattening each cookie. Cookies should be about 1/2 -inch thick.
Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet.
Makes 24 cookies.
Molasses Cookies with Sugar Babies Chewy & Gingery, Baby!
Cookie sheet, electric mixer, small ice cream scoop or teaspoon, drinking glass.
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter (1 stick), room temperature
1/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup molasses
1 tablespoon corn syrup
5 bags of Sugar Babies® (1.7 oz. bags)
1/2 cup sugar for garnish
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
Preheat the oven to 375° and spray a cookie sheet with nonstick spray.
In a small bowl combine the flour, baking soda, salt, ginger, cloves, cinnamon, nutmeg and allspice. Set aside.
In a large bowl using the electric mixer, cream the butter, sugar and brown sugar. Beat in the egg, molasses and corn syrup. Mix until smooth.
Add the flour and spice mixture and mix thoroughly. Fold in the Sugar Babies®.
Using an ice cream scoop or teaspoon, scoop 1-inch balls of cookie dough onto the prepared cookie sheet, placing them 2 inches apart.
Place 1/2 cup of sugar in a small dish. Wet the bottom of a drinking glass. Dip the bottom of the glass into the sugar and use it to flatten cookies. Dip the glass in the sugar after flattening each cookie. Cookies should be about 1/2 -inch thick.
Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet.
Makes 24 cookies.
