Andes Creme de Menthe Brownie Pop
Andes Creme de Menthe Brownie Pop

Andes Creme de Menthe Brownie Pop

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Ingredients:

 
  • 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

Materials:

 
  • 1 pkg. Popsicle sticks

  • Styrofoam, block

Directions:

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.

Yield: 

12 Brownie Pops

Andes Creme de Menthe Cookies
Andes Creme de Menthe Cookies

Andes Creme de Menthe Cookies

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Ingredients:

 

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

Directions:

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.

Yield:

4 dozen cookies.

Andes Creme de Menthe Cupcakes
Andes Creme de Menthe Cupcakes

Andes Creme de Menthe Cupcakes

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Ingredients:

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

Directions:

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.

Yield:

24 Cupcakes

Andes Creamy Mint Brownies
Andes Creamy Mint Brownies

Andes Creamy Mint Brownies

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Ingredients:

Brownies:

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)

Topping:

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. 

Directions:

Brownies:

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.

Topping:

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. 

Yield:

9 - 16 Brownies

Andes Creme de Menthe Brownie Pop

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Ingredients:

 
  • 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

Materials:

 
  • 1 pkg. Popsicle sticks

  • Styrofoam, block

Directions:

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.

Yield: 

12 Brownie Pops

Andes Creme de Menthe Cookies

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Ingredients:

 

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

Directions:

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.

Yield:

4 dozen cookies.

Andes Creme de Menthe Cupcakes

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Ingredients:

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

Directions:

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.

Yield:

24 Cupcakes

Andes Creamy Mint Brownies

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Ingredients:

Brownies:

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)

Topping:

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. 

Directions:

Brownies:

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.

Topping:

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. 

Yield:

9 - 16 Brownies

Andes Peppermint Crunch Cake Pops
Andes Peppermint Crunch Cake Pops

Andes Peppermint Crunch Cake Pops

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Ingredients:

1 Yellow or White cake, prepared (box cake)

1/2 c. Vanilla frosting (ready to spread)

1 10 oz. package Andes Peppermint Crunch Baking Chips, 

divided 1 package white coating candy

OPTIONAL: Sprinkles, nonpareils, sugars, finely chopped Baking 

Chips

Materials:

1 pkg. Lollipop sticks

Styrofoam, block

Directions:

Make cake according to the package directions, adding 1/2 c. Andes Peppermint Crunch Baking Chips to the batter, then bake. Let cake cool completely. Cut off browned outside of cake. Crumble remaining cake into a large mixing bowl until all the crumbs are an evenly fine texture. Add frosting a bit at a time, working it into the crumb mixture until the crumbs start to cling together. Roll 1-1/2” firm balls of the cake mixture in your hands. Place all the balls in the freezer for 30-60 minutes. Prepare all your decorating supplies. Make sure to have a block of Styrofoam ready to support the dipped pops until they dry. Remove cake balls from freezer and carefully insert the sticks about 1” into the balls. Melt the package of white coating candy in a deep narrow microwave safe container Set microwave for 30 seconds and stir, heat an additional 15seconds and stir until completely melted and smooth. Do not over heat. Stirring will help melt the last pieces. Dip cake balls one at a time into the melted candy until completely covered. Let the excess drip off. Stick the decorated cake pop, stick first, into the Styrofoam block. Add sprinkles 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.

Yield: 

About 2 Dozen

Andes Peppermint Crunch Two Bite Scones
Andes Peppermint Crunch Two Bite Scones

Andes Peppermint Crunch Two Bite Scones

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Ingredients:

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.) Peppermint Crunch Baking Chips (divided) 

Directions:

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 Peppermint 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 Peppermint 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. 

Yield: 

2 Dozen

Andes Peppermint Crunch Sandwich Cookies
Andes Peppermint Crunch Sandwich Cookies

Andes Peppermint Crunch Sandwich Cookies

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Ingredients:

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

Buttercream Icing

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)

Method:

Cookies

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).

Buttercream Icing

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.

Directions:

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.

Yield: 

4 Dozen Filled Cookies

Andes Double Chocolate Peppermint Crunch Cookies
Andes Double Chocolate Peppermint Crunch Cookies

Andes Double Chocolate Peppermint Crunch Cookies

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Ingredients:

1 cup unsalted butter

2 tablespoons instant coffee granules

2 cups plus two tablespoons all-purpose flour

3/4 cup baking cocoa

1/2 tsp. baking soda

1/2 tsp. salt

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 package (10 oz.) Andes® Peppermint Crunch Baking Chips

1-4 oz. bar of semi-sweet chocolate, chunked

1 cup coarsely chopped pecans or walnuts (optional)

Method:

Preheat oven to 350° F.

In a small saucepan melt butter with coffee granules over low heat until granules are completely dissolved. Remove pan from heat and let cool to about room temperature.

Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Beat butter mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in eggs. 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, chocolate chunks and nuts.

Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.

Yield: 

Make approximately 4 dozen cookies.

Andes Peppermint Crunch Cake Pops

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Ingredients:

1 Yellow or White cake, prepared (box cake)

1/2 c. Vanilla frosting (ready to spread)

1 10 oz. package Andes Peppermint Crunch Baking Chips, 

divided 1 package white coating candy

OPTIONAL: Sprinkles, nonpareils, sugars, finely chopped Baking 

Chips

Materials:

1 pkg. Lollipop sticks

Styrofoam, block

Directions:

Make cake according to the package directions, adding 1/2 c. Andes Peppermint Crunch Baking Chips to the batter, then bake. Let cake cool completely. Cut off browned outside of cake. Crumble remaining cake into a large mixing bowl until all the crumbs are an evenly fine texture. Add frosting a bit at a time, working it into the crumb mixture until the crumbs start to cling together. Roll 1-1/2” firm balls of the cake mixture in your hands. Place all the balls in the freezer for 30-60 minutes. Prepare all your decorating supplies. Make sure to have a block of Styrofoam ready to support the dipped pops until they dry. Remove cake balls from freezer and carefully insert the sticks about 1” into the balls. Melt the package of white coating candy in a deep narrow microwave safe container Set microwave for 30 seconds and stir, heat an additional 15seconds and stir until completely melted and smooth. Do not over heat. Stirring will help melt the last pieces. Dip cake balls one at a time into the melted candy until completely covered. Let the excess drip off. Stick the decorated cake pop, stick first, into the Styrofoam block. Add sprinkles 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.

Yield: 

About 2 Dozen

Andes Peppermint Crunch Two Bite Scones

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Ingredients:

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.) Peppermint Crunch Baking Chips (divided) 

Directions:

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 Peppermint 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 Peppermint 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. 

Yield: 

2 Dozen

Andes Peppermint Crunch Sandwich Cookies

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Ingredients:

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

Buttercream Icing

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)

Method:

Cookies

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).

Buttercream Icing

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.

Directions:

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.

Yield: 

4 Dozen Filled Cookies

Andes Double Chocolate Peppermint Crunch Cookies

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Ingredients:

1 cup unsalted butter

2 tablespoons instant coffee granules

2 cups plus two tablespoons all-purpose flour

3/4 cup baking cocoa

1/2 tsp. baking soda

1/2 tsp. salt

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 package (10 oz.) Andes® Peppermint Crunch Baking Chips

1-4 oz. bar of semi-sweet chocolate, chunked

1 cup coarsely chopped pecans or walnuts (optional)

Method:

Preheat oven to 350° F.

In a small saucepan melt butter with coffee granules over low heat until granules are completely dissolved. Remove pan from heat and let cool to about room temperature.

Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Beat butter mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in eggs. 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, chocolate chunks and nuts.

Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.

Yield: 

Make approximately 4 dozen cookies.

Andes Peppermint Crumble Bars
Andes Peppermint Crumble Bars

Andes Peppermint Crumble Bars

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Ingredients:

1 (10 oz.) package of teddy bear-shaped chocolate grahams, crushed

½ c. (1 stick) unsalted butter, melted

1 (10 oz.) package Andes Peppermint Crunch Baking Chips, divided

6 oz. white chocolate, chopped

1 c. pecans, chopped

1 c. flaked coconut

1 cup golden raisins

6 oz. semisweet chocolate, chopped

1 large egg, lightly beaten

1 (14 oz.) can sweetened condensed milk

Directions:

Pre-heat oven to 350 degrees. In a small sauce pan over low heat, melt butter and ½ cup Andes Peppermint Crunch Baking Chips. Place graham crumbs into a small bowl and pour melted mixture into crumbs, combine completely. Press mixture evenly into a lightly greased, 9” x 13” pan Sprinkle 1 cup of Andes Peppermint Crunch Baking Chips over crust, next the white chocolate, then the chopped pecans, flaked coconut, raisins, and finally the semisweet chocolate. Beat the egg into the sweetened condensed milk and pour mixture evenly over the toppings. Bake at 350 degrees for 35 minutes. Sprinkle remaining Andes Peppermint Crunch Baking Chips over the top while still warm. Place on a wire rack and cool. Cut into bars to serve.

Yield: 

4 Dozen Bars

Andes Peppermint Crunch Icebox Cookies
Andes Peppermint Crunch Icebox Cookies

Andes Peppermint Crunch Icebox Cookies

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Ingredients:

1 1/2 cups unsalted butter - softened

1 1/4 cups sugar

1/3 cup brown sugar - firmly packed

2 large eggs

1 1/2 tsp. vanilla

3 1/3 cups all-purpose flour

2 1/4 tsp. baking powder

3/4 tsp. salt

1 1/2 tsp. cinnamon

1-1/2 cups pecans - finely chopped

2 cups (10 oz.) Andes® Peppermint Crunch Baking Chips

1/2 cup red decorator sugar

Directions:

Combine butter and sugars in a large bowl and beat with an electric mixer until well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder, salt and cinnamon. Add dry ingredients to butter mixture, beating at medium speed. Stir in pecans and Andes Peppermint Crunch Baking Chips. Cover and chill dough for 1/2 hour.

Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2 (12-inch) logs. Wrap in wax paper and freeze until firm.

Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in the sugar.

Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick slices. Place slices on easy-release foil lined cookie sheets.

Bake cookies at 350° degrees for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack and cool completely.

Yield: 

6 Dozen Cookies

Andes Peppermint Crunch Crescents
Andes Peppermint Crunch Crescents

Andes Peppermint Crunch Crescents

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Ingredients:

1 c. unsalted butter, softened 

3 2/3 c. powdered sugar, divided

2 ½ c. all-purpose flour, sifted 

1/8 tsp. salt 

2 c. (1 - 10 oz. package) Andes Peppermint Crunch Baking Chips, divided 

3 tbs. milk or water

Directions:

Pre-heat oven to 325 degrees.

Beat butter with an electric mixer until creamy. Add 2/3 cup powdered sugar and salt, beat well. Gradually add flour, a little at a time, to butter mixture, beating on low speed just until blended after each addition. Dough will be very crumbly. Fold in 1 cup, (5 oz.) of Andes Peppermint Crunch Baking Chips. Press dough together and then divide into thirds; cover and chill 4 hours or overnight.

Working with one portion of dough at a time, divide into 12 even pieces. First form a roll about 2” long then curve the ends to shape a crescent and place about 2” apart on a lightly greased baking sheet.

Bake cookies at 325 degrees for 18 minutes or until lightly browned. Let cookies set 1 minute on baking sheet. Carefully roll warm cookies in 1½ cups powdered sugar then move to wire rack and cool. Before completely cool roll in powdered sugar again and set back on rack to cool completely. Combine remaining 1½ cups of powdered sugar and 3 tbs. of milk or water, stirring until smooth. Drizzle icing over cookies a couple at a time and sprinkle a few of the remaining baking chips over the top and press gently. Let icing set before serving. Store in an air-tight container.

Yield: 

3 Dozen Cookies

Andes Peppermint Crunch Gooey Squares
Andes Peppermint Crunch Gooey Squares

Andes Peppermint Crunch Gooey Squares

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Ingredients:

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

Andes Peppermint Crumble Bars

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Ingredients:

1 (10 oz.) package of teddy bear-shaped chocolate grahams, crushed

½ c. (1 stick) unsalted butter, melted

1 (10 oz.) package Andes Peppermint Crunch Baking Chips, divided

6 oz. white chocolate, chopped

1 c. pecans, chopped

1 c. flaked coconut

1 cup golden raisins

6 oz. semisweet chocolate, chopped

1 large egg, lightly beaten

1 (14 oz.) can sweetened condensed milk

Directions:

Pre-heat oven to 350 degrees. In a small sauce pan over low heat, melt butter and ½ cup Andes Peppermint Crunch Baking Chips. Place graham crumbs into a small bowl and pour melted mixture into crumbs, combine completely. Press mixture evenly into a lightly greased, 9” x 13” pan Sprinkle 1 cup of Andes Peppermint Crunch Baking Chips over crust, next the white chocolate, then the chopped pecans, flaked coconut, raisins, and finally the semisweet chocolate. Beat the egg into the sweetened condensed milk and pour mixture evenly over the toppings. Bake at 350 degrees for 35 minutes. Sprinkle remaining Andes Peppermint Crunch Baking Chips over the top while still warm. Place on a wire rack and cool. Cut into bars to serve.

Yield: 

4 Dozen Bars

Andes Peppermint Crunch Icebox Cookies

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Ingredients:

1 1/2 cups unsalted butter - softened

1 1/4 cups sugar

1/3 cup brown sugar - firmly packed

2 large eggs

1 1/2 tsp. vanilla

3 1/3 cups all-purpose flour

2 1/4 tsp. baking powder

3/4 tsp. salt

1 1/2 tsp. cinnamon

1-1/2 cups pecans - finely chopped

2 cups (10 oz.) Andes® Peppermint Crunch Baking Chips

1/2 cup red decorator sugar

Directions:

Combine butter and sugars in a large bowl and beat with an electric mixer until well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder, salt and cinnamon. Add dry ingredients to butter mixture, beating at medium speed. Stir in pecans and Andes Peppermint Crunch Baking Chips. Cover and chill dough for 1/2 hour.

Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2 (12-inch) logs. Wrap in wax paper and freeze until firm.

Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in the sugar.

Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick slices. Place slices on easy-release foil lined cookie sheets.

Bake cookies at 350° degrees for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack and cool completely.

Yield: 

6 Dozen Cookies

Andes Peppermint Crunch Crescents

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Ingredients:

1 c. unsalted butter, softened 

3 2/3 c. powdered sugar, divided

2 ½ c. all-purpose flour, sifted 

1/8 tsp. salt 

2 c. (1 - 10 oz. package) Andes Peppermint Crunch Baking Chips, divided 

3 tbs. milk or water

Directions:

Pre-heat oven to 325 degrees.

Beat butter with an electric mixer until creamy. Add 2/3 cup powdered sugar and salt, beat well. Gradually add flour, a little at a time, to butter mixture, beating on low speed just until blended after each addition. Dough will be very crumbly. Fold in 1 cup, (5 oz.) of Andes Peppermint Crunch Baking Chips. Press dough together and then divide into thirds; cover and chill 4 hours or overnight.

Working with one portion of dough at a time, divide into 12 even pieces. First form a roll about 2” long then curve the ends to shape a crescent and place about 2” apart on a lightly greased baking sheet.

Bake cookies at 325 degrees for 18 minutes or until lightly browned. Let cookies set 1 minute on baking sheet. Carefully roll warm cookies in 1½ cups powdered sugar then move to wire rack and cool. Before completely cool roll in powdered sugar again and set back on rack to cool completely. Combine remaining 1½ cups of powdered sugar and 3 tbs. of milk or water, stirring until smooth. Drizzle icing over cookies a couple at a time and sprinkle a few of the remaining baking chips over the top and press gently. Let icing set before serving. Store in an air-tight container.

Yield: 

3 Dozen Cookies

Andes Peppermint Crunch Gooey Squares

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Ingredients:

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

Andes Peppermint Crunch Chunkies
Andes Peppermint Crunch Chunkies

Andes Peppermint Crunch Chunkies

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Ingredients:

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

Directions:

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.

Yield: 

30 - 3" or 60 - 1 1/2" cookies.

Andes Peppermint Crunch Cupcakes
Andes Peppermint Crunch Cupcakes

Andes Peppermint Crunch Cupcakes

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Ingredients:

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

Directions:

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.

Yield: 

24 Cupcakes

Andes Minty - Two Bite Scones
Andes Minty - Two Bite Scones

Andes Minty - Two Bite Scones

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Ingredients:

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. 

Directions:

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.

Yield:

2 Dozen Scones

Andes Chocolate Mint Sandwich Cookies
Andes Chocolate Mint Sandwich Cookies

Andes Chocolate Mint Sandwich Cookies

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Ingredients:

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 Crème de Menthe or 2 packages 4.67 oz. Andes Crème de Menthe Thins, chopped.

Buttercream Icing

1/2 c. butter, softened

1/2 c. shortening

1 teaspoon vanilla extract

1 tablespoon water

1 lb. confectioner's sugar, sifted

Green food coloring (optional)

Method:

Cookies

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 Crème de Menthe 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).

Buttercream Icing

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.

Directions:

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.

Yield: 

4 Dozen Filled Cookies

Andes Peppermint Crunch Chunkies

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Ingredients:

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

Directions:

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.

Yield: 

30 - 3" or 60 - 1 1/2" cookies.

Andes Peppermint Crunch Cupcakes

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Ingredients:

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

Directions:

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.

Yield: 

24 Cupcakes

Andes Minty - Two Bite Scones

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Ingredients:

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. 

Directions:

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.

Yield:

2 Dozen Scones

Andes Chocolate Mint Sandwich Cookies

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Ingredients:

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 Crème de Menthe or 2 packages 4.67 oz. Andes Crème de Menthe Thins, chopped.

Buttercream Icing

1/2 c. butter, softened

1/2 c. shortening

1 teaspoon vanilla extract

1 tablespoon water

1 lb. confectioner's sugar, sifted

Green food coloring (optional)

Method:

Cookies

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 Crème de Menthe 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).

Buttercream Icing

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.

Directions:

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.

Yield: 

4 Dozen Filled Cookies

Andes Mint Cappuccino Cookies
Andes Mint Cappuccino Cookies

Andes Mint Cappuccino Cookies

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Ingredients:

1 cup (2 sticks) unsalted butter (softened)

1 cup brown sugar (firmly packed)

1 cup granulated sugar

¼ cup instant coffee 

2 large eggs

1 tbs. sweetened condensed milk

1 tbs. milk

1 tsp. vanilla extract

3 cups all-purpose flour

1 tsp. baking soda

½ tsp. salt

1 bag (10 oz.) Andes Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped. 

Directions:

In a large mixing bowl combine butter, both sugars and instant coffee. Cream them together until they’re light and fluffy. Add eggs, condensed milk, milk and vanilla to the creamed mixture, one at a time. In a separate bowl sift together the flour, baking soda and salt. Mix the sifted ingredients into the creamed mixture and stir just until incorporated. Fold in the Andes Baking Chips. Refrigerate dough for 1 hour.

Preheat oven to 375 degrees. Drop rounded teaspoonful amounts of chilled dough onto an ungreased baking sheet. Bake for 8-10 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 spoon onto baking sheet. 

Yield: 

5 Dozen Cookies

Andes Flourless Mint Chocolate Cake
Andes Flourless Mint Chocolate Cake

Andes Flourless Mint Chocolate Cake

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Ingredients:

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

Directions:

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.

Yield:

Serves 16 -24

Andes Cassata (Pound Cake)
Andes Cassata (Pound Cake)

Andes Cassata (Pound Cake)

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Ingredients:

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

Directions:

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

Yield: 

8-10 Servings

Andes Ice Cream Topping
Andes Ice Cream Topping

Andes Ice Cream Topping

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Ingredients:

1 cup whipping cream

1 tablespoon butter

1 cup Andes Crème de Menthe Baking Chips or 1 cup Andes Peppermint Crunch Baking Chips

Directions:

Place all ingredients into 2 cup microwaveable bowl or measure. 

Microwave on high 45 seconds.

Stir until chips are completely melted and mixture is thoroughly combined. Serve over ice cream. Store any remaining topping in refrigerator.

Conventional: In small saucepan, melt Andes Crème de Menthe Chips, whipping cream and butter over low heat, stirring constantly.

Yield: 

1 Cup

Andes Mint Cappuccino Cookies

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Ingredients:

1 cup (2 sticks) unsalted butter (softened)

1 cup brown sugar (firmly packed)

1 cup granulated sugar

¼ cup instant coffee 

2 large eggs

1 tbs. sweetened condensed milk

1 tbs. milk

1 tsp. vanilla extract

3 cups all-purpose flour

1 tsp. baking soda

½ tsp. salt

1 bag (10 oz.) Andes Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped. 

Directions:

In a large mixing bowl combine butter, both sugars and instant coffee. Cream them together until they’re light and fluffy. Add eggs, condensed milk, milk and vanilla to the creamed mixture, one at a time. In a separate bowl sift together the flour, baking soda and salt. Mix the sifted ingredients into the creamed mixture and stir just until incorporated. Fold in the Andes Baking Chips. Refrigerate dough for 1 hour.

Preheat oven to 375 degrees. Drop rounded teaspoonful amounts of chilled dough onto an ungreased baking sheet. Bake for 8-10 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 spoon onto baking sheet. 

Yield: 

5 Dozen Cookies

Andes Flourless Mint Chocolate Cake

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Ingredients:

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

Directions:

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.

Yield:

Serves 16 -24

Andes Cassata (Pound Cake)

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Ingredients:

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

Directions:

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

Yield: 

8-10 Servings

Andes Ice Cream Topping

X

Ingredients:

1 cup whipping cream

1 tablespoon butter

1 cup Andes Crème de Menthe Baking Chips or 1 cup Andes Peppermint Crunch Baking Chips

Directions:

Place all ingredients into 2 cup microwaveable bowl or measure. 

Microwave on high 45 seconds.

Stir until chips are completely melted and mixture is thoroughly combined. Serve over ice cream. Store any remaining topping in refrigerator.

Conventional: In small saucepan, melt Andes Crème de Menthe Chips, whipping cream and butter over low heat, stirring constantly.

Yield: 

1 Cup

Andes Truffles
Andes Truffles

Andes Truffles

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Ingredients:

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

Directions:

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

Yield:

Makes about 45 truffles.

Andes Mint Wafer Bites
Andes Mint Wafer Bites

Andes Mint Wafer Bites

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Ingredients:

2 boxes vanilla wafer cookies

1 cup heavy whipping cream

1 pkg. semisweet chocolate chips, divided

1 pkg. (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips, divided (reserve 1 c., finely chopped for decorating)

Directions:

Put ½ package of chocolate chips and ½ package of 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 ½ of the hot cream over the candy mixture and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the 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.

Sort wafer cookies. Retain an even number to create sandwich cookies.

Remove the bowl of chocolate mixture from the refrigerator and let it stand at room temperature for 1-2 minutes. Using a ¼ teaspoon, scoop out small amount and place it in the center of the bottom side of 1 wafer. Take a second wafer (bottom sides together), gently press the filling between the cookies but not past the edge. Once sandwich bites are made return to the refrigerator for 15 minutes to set. Melt remaining chocolate chips in a microwave safe container. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat. Take sandwich cookies from refrigerator and dip one side into the chocolate, gently shake off excess and turn right side up and place on rack. Sprinkle desired amount of baking chips on cookies while chocolate is still warm. Let cookies set until dry. Store in an airtight container and refrigerate until ready to serve. 

Yield:

6 dozen

Andes Peppermint Crunch Marshmallows
Andes Peppermint Crunch Marshmallows

Andes Peppermint Crunch Marshmallows

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Ingredients:

1/2 cup confectioners' sugar

1/3 cup cornstarch

2 envelopes unflavored gelatin

1 1/3 cups granulated sugar

2/3 cup light corn syrup

1/2 cup Andes® Peppermint Crunch Chips

1/8 tsp. salt

Directions:

Into a small bowl, sift together confectioners' sugar and cornstarch.

Line a 13x9x2 inch baking pan with nonstick foil. Coat with nonstick cooking spray.

Sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat sides. Leave excess in the pan.

Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.

In a medium sized heavy bottom saucepan, heat sugar, corn syrup, Andes® Peppermint Crunch Chips and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. 

Strain into bowl with gelatin.

Beat on high speed with an electric mixer until light and fluffy, 10 to 15 minutes. Spread into prepared pan and smooth top.

Dust with 2 tablespoons of sugar/cornstarch mixture. Let set at room temperature for 2 hours.

Lift marshmallows from the pan using foil. With a wet knife, cut into 6 squares.

Spread remaining sugar/cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet. 

Cut each square in 9 pieces.

Toss marshmallow in sugar/cornstarch mixture and set on a pan to set an additional hour.

Store loosely covered at room temperature.

Yield: 

54 Pieces

Andes Truffles

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Ingredients:

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

Directions:

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

Yield:

Makes about 45 truffles.

Andes Mint Wafer Bites

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Ingredients:

2 boxes vanilla wafer cookies

1 cup heavy whipping cream

1 pkg. semisweet chocolate chips, divided

1 pkg. (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips, divided (reserve 1 c., finely chopped for decorating)

Directions:

Put ½ package of chocolate chips and ½ package of 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 ½ of the hot cream over the candy mixture and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the 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.

Sort wafer cookies. Retain an even number to create sandwich cookies.

Remove the bowl of chocolate mixture from the refrigerator and let it stand at room temperature for 1-2 minutes. Using a ¼ teaspoon, scoop out small amount and place it in the center of the bottom side of 1 wafer. Take a second wafer (bottom sides together), gently press the filling between the cookies but not past the edge. Once sandwich bites are made return to the refrigerator for 15 minutes to set. Melt remaining chocolate chips in a microwave safe container. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat. Take sandwich cookies from refrigerator and dip one side into the chocolate, gently shake off excess and turn right side up and place on rack. Sprinkle desired amount of baking chips on cookies while chocolate is still warm. Let cookies set until dry. Store in an airtight container and refrigerate until ready to serve. 

Yield:

6 dozen

Andes Peppermint Crunch Marshmallows

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Ingredients:

1/2 cup confectioners' sugar

1/3 cup cornstarch

2 envelopes unflavored gelatin

1 1/3 cups granulated sugar

2/3 cup light corn syrup

1/2 cup Andes® Peppermint Crunch Chips

1/8 tsp. salt

Directions:

Into a small bowl, sift together confectioners' sugar and cornstarch.

Line a 13x9x2 inch baking pan with nonstick foil. Coat with nonstick cooking spray.

Sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat sides. Leave excess in the pan.

Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.

In a medium sized heavy bottom saucepan, heat sugar, corn syrup, Andes® Peppermint Crunch Chips and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. 

Strain into bowl with gelatin.

Beat on high speed with an electric mixer until light and fluffy, 10 to 15 minutes. Spread into prepared pan and smooth top.

Dust with 2 tablespoons of sugar/cornstarch mixture. Let set at room temperature for 2 hours.

Lift marshmallows from the pan using foil. With a wet knife, cut into 6 squares.

Spread remaining sugar/cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet. 

Cut each square in 9 pieces.

Toss marshmallow in sugar/cornstarch mixture and set on a pan to set an additional hour.

Store loosely covered at room temperature.

Yield: 

54 Pieces