Andes Marbled Brownies
Andes Marbled Brownies

Andes Marbled Brownies

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Ingredients:

  • 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.

Directions:

 

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.

Andes Whoopie Pies
Andes Whoopie Pies

Andes Whoopie Pies

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Ingredients:

Cakes:

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

Filling:

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.

Directions:

Cakes:

Preheat oven to 350 degrees F. Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Then mix buttermilk and vanilla in small 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. Add the egg and beat until combined. Reduce speed to low and alternately beat in the flour and buttermilk mixtures, scraping down the sides of the bowl and mixing until smooth. Mound two rounded tablespoons of batter, 2 inches apart, onto a buttered baking sheet. Bake until tops are puffed and spring back when touched, 11 - 13 minutes. Remove from oven and transfer immediately to a rack to cool completely.
 

Filling:

Cream the butter, marshmallow cream and vanilla in a a mixing bowl. Gradually add sifted confectioner's sugar and beat until all ingredients have been thoroughly mixed together. Mix in 1 cup of Andes Baking Chips or Thins. Spread a generous tablespoon of filling onto flat side of a cake and top with a second cake. Use remaining  baking chips to decorate edge of filling.

Yield:

Makes about 10 pies.

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 Mint Doodles
Andes Mint Doodles

Andes Mint Doodles

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Ingredients:

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

Directions:

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.

Yield: 

3 Dozen Cookies

Andes Marbled Brownies

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Ingredients:

  • 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.

Directions:

 

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.

Andes Whoopie Pies

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Ingredients:

Cakes:

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

Filling:

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.

Directions:

Cakes:

Preheat oven to 350 degrees F. Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Then mix buttermilk and vanilla in small 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. Add the egg and beat until combined. Reduce speed to low and alternately beat in the flour and buttermilk mixtures, scraping down the sides of the bowl and mixing until smooth. Mound two rounded tablespoons of batter, 2 inches apart, onto a buttered baking sheet. Bake until tops are puffed and spring back when touched, 11 - 13 minutes. Remove from oven and transfer immediately to a rack to cool completely.
 

Filling:

Cream the butter, marshmallow cream and vanilla in a a mixing bowl. Gradually add sifted confectioner's sugar and beat until all ingredients have been thoroughly mixed together. Mix in 1 cup of Andes Baking Chips or Thins. Spread a generous tablespoon of filling onto flat side of a cake and top with a second cake. Use remaining  baking chips to decorate edge of filling.

Yield:

Makes about 10 pies.

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 Mint Doodles

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Ingredients:

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

Directions:

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.

Yield: 

3 Dozen Cookies

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 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

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 Frosty Mint Glacier
Andes Frosty Mint Glacier

Andes Frosty Mint Glacier

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Ingredients:

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

Directions:

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.

Yield: 

2 Servings

Andes Creamy Fudge
Andes Creamy Fudge

Andes Creamy Fudge

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Ingredients:

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)

Directions:

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.

Yield: 

5 Pounds

Andes Cheesecake Supreme
Andes Cheesecake Supreme

Andes Cheesecake Supreme

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Ingredients:

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

Directions:

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.

Yield: 

12 Servings

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 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

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 Frosty Mint Glacier

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Ingredients:

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

Directions:

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.

Yield: 

2 Servings

Andes Creamy Fudge

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Ingredients:

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)

Directions:

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.

Yield: 

5 Pounds

Andes Cheesecake Supreme

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Ingredients:

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

Directions:

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.

Yield: 

12 Servings

Andes® Chocolate Toffee Crunch Flourless Cake
Andes® Chocolate Toffee Crunch Flourless Cake

Andes® Chocolate Toffee Crunch Flourless Cake

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Ingredients:

12 oz. dark chocolate (60% cocoa recommended)
2 cups (2 packages of 4.67oz) Andes Toffee Crunch 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 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 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 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 Creme de Menthe Two Bite Minty Cheesecakes
Andes Creme de Menthe Two Bite Minty Cheesecakes

Andes Creme de Menthe Two Bite Minty Cheesecakes

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Ingredients:

1 pkg. No Bake Cheesecake dessert that includes crust mix 

1/2 cup whipping cream 

4 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces 2 pkgs. (4.67 oz.) Andes Creme de Menthe, divided (or 1 pkg. Andes Baking Chips)

Directions:

Mix the crust according to package directions. Press 1/2 teaspoon of crust mixture into paper-lined mini muffin pans. 

Unwrap Thins and scrape long side with a peeler to create curls. Set aside. Take remaining pieces of thins and chop them up to incorporate into filling. (If using Andes Baking Chips, mix 1/2 cup finely chopped chips into filling and reserve some for topping.)

Ganache: 

Put the dark chocolate and 1 cup chopped Thins (or baking chips) in a medium heat proof 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 half 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 very smooth. Spread a heaping 1/2 teaspoon of the chocolate mixture over the crust in each cup. Refrigerate remaining mixture and create Andes Mint Truffles (find recipe at andesrecipes.com).

No Bake Filling:

Add remaining finely chopped Thins to filling mix. Prepare the filling following package directions. Fill cups and top with curls or finely chopped mints, as desired. Chill in the refrigerator for 1 hour. 

(Cheesecakes can also be served frozen. Wrap and freeze for 4 hours or until firm.)

Yield: 

Approximately 36 two-bite cheesecakes

Andes® Chocolate Toffee Crunch Flourless Cake

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Ingredients:

12 oz. dark chocolate (60% cocoa recommended)
2 cups (2 packages of 4.67oz) Andes Toffee Crunch 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 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 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 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 Creme de Menthe Two Bite Minty Cheesecakes

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Ingredients:

1 pkg. No Bake Cheesecake dessert that includes crust mix 

1/2 cup whipping cream 

4 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces 2 pkgs. (4.67 oz.) Andes Creme de Menthe, divided (or 1 pkg. Andes Baking Chips)

Directions:

Mix the crust according to package directions. Press 1/2 teaspoon of crust mixture into paper-lined mini muffin pans. 

Unwrap Thins and scrape long side with a peeler to create curls. Set aside. Take remaining pieces of thins and chop them up to incorporate into filling. (If using Andes Baking Chips, mix 1/2 cup finely chopped chips into filling and reserve some for topping.)

Ganache: 

Put the dark chocolate and 1 cup chopped Thins (or baking chips) in a medium heat proof 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 half 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 very smooth. Spread a heaping 1/2 teaspoon of the chocolate mixture over the crust in each cup. Refrigerate remaining mixture and create Andes Mint Truffles (find recipe at andesrecipes.com).

No Bake Filling:

Add remaining finely chopped Thins to filling mix. Prepare the filling following package directions. Fill cups and top with curls or finely chopped mints, as desired. Chill in the refrigerator for 1 hour. 

(Cheesecakes can also be served frozen. Wrap and freeze for 4 hours or until firm.)

Yield: 

Approximately 36 two-bite cheesecakes

Andes Creme de Menthe Puff Pastry Dessert
Andes Creme de Menthe Puff Pastry Dessert

Andes Creme de Menthe Puff Pastry Dessert

X

Ingredients:

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

Directions:

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.

Yield:

16

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 Mint Pillow Cookies
Andes Mint Pillow Cookies

Andes Mint Pillow Cookies

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Ingredients:

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)

Directions:

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.

Yield:

4 dozen cookies

Andes Layered Frozen Mousse Pie
Andes Layered Frozen Mousse Pie

Andes Layered Frozen Mousse Pie

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Ingredients:

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

Directions:

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.

Yield:

6 Servings

Andes Creme de Menthe Puff Pastry Dessert

X

Ingredients:

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

Directions:

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.

Yield:

16

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 Mint Pillow Cookies

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Ingredients:

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)

Directions:

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.

Yield:

4 dozen cookies

Andes Layered Frozen Mousse Pie

X

Ingredients:

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

Directions:

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.

Yield:

6 Servings

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 Grasshopper Cake
Andes Grasshopper Cake

Andes Grasshopper Cake

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Ingredients:

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 

Directions:

Cake:

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). 

Frosting:

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.

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 Mint Marshmallow Cups
Andes Mint Marshmallow Cups

Andes Mint Marshmallow Cups

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Ingredients:

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

Ingredients:

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.

Yield:

24 Cups

Andes Chocolate Mint Sandwich Cookies

X

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 Grasshopper Cake

X

Ingredients:

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 

Directions:

Cake:

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). 

Frosting:

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.

Andes Flourless Mint Chocolate Cake

X

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 Mint Marshmallow Cups

X

Ingredients:

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

Ingredients:

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.

Yield:

24 Cups

Andes® Toffee Crunch Cookies:
Andes® Toffee Crunch Cookies:

Andes® Toffee Crunch Cookies:

X

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
2 packages 4.67 oz Andes®  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 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® Toffee Crunch Brownies
Andes® Toffee Crunch Brownies

Andes® Toffee Crunch Brownies

X

Brownies:

1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Toffee Crunch Thins, chopped
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®  Toffee Crunch Thins, chopped.

Brownie Directions:

Preheat oven to 325° F.

Lightly grease baking pan.

Prepare brownie mix as directed; stir in Andes®. Add nuts if desired.

Pour batter into prepared baking pan and bake according to package directions.

Cool in baking pan completely.

Topping Directions:

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®.

Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.

Cut into bars. Store in refrigerator.

Yield:

9 - 16 Brownies

Andes® Chocolate Toffee Crunch Sandwich Cookies
Andes® Chocolate Toffee Crunch Sandwich Cookies

Andes® Chocolate Toffee Crunch Sandwich Cookies

X

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 packages 4.67 oz Andes Toffee Crunch Thins, chopped. (28 candies per box)

Buttercream Icing
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
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 Toffee Crunch 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

X

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® Toffee Crunch Cookies:

X

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
2 packages 4.67 oz Andes®  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 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® Toffee Crunch Brownies

X

Brownies:

1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Toffee Crunch Thins, chopped
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®  Toffee Crunch Thins, chopped.

Brownie Directions:

Preheat oven to 325° F.

Lightly grease baking pan.

Prepare brownie mix as directed; stir in Andes®. Add nuts if desired.

Pour batter into prepared baking pan and bake according to package directions.

Cool in baking pan completely.

Topping Directions:

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®.

Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.

Cut into bars. Store in refrigerator.

Yield:

9 - 16 Brownies

Andes® Chocolate Toffee Crunch Sandwich Cookies

X

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 packages 4.67 oz Andes Toffee Crunch Thins, chopped. (28 candies per box)

Buttercream Icing
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
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 Toffee Crunch 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

X

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® Toffee Crunch Pilow Cookies
Andes® Toffee Crunch Pilow Cookies

Andes® Toffee Crunch Pilow Cookies

X

Ingredients:

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)

Directions:

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.

Yield:

4 dozen cookies

Andes® Toffee Crunch S'more Cups
Andes® Toffee Crunch S'more Cups

Andes® Toffee Crunch S'more Cups

X

Ingredients:

10 whole graham crackers (1 ½ cup finely crushed)

¼ cup brown sugar, firmly packed

1/3 cup unsalted butter, melted

1 package Andes Toffee Crunch Thins (halve 12 thins)

12 large marshmallows

Instructions:

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.

Yield:

24 Cups

Andes® Toffee Crunch Whoopies Pies
Andes® Toffee Crunch Whoopies Pies

Andes® Toffee Crunch Whoopies Pies

X

Ingredients:

Cakes:
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

Filling:

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.

Directions:

Cakes:

Preheat oven to 350 degrees F.

Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Then mix buttermilk and vanilla in small 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. Add the egg and beat until combined. Reduce speed to low and alternately beat in the flour and buttermilk mixtures, scraping down the sides of the bowl and mixing until smooth. Mound two rounded tablespoons of batter, 2 inches apart, onto a buttered baking sheet. Bake until tops are puffed and spring back when touched, 11 - 13 minutes. Remove from oven and transfer immediately to a rack to cool completely.

Filling:

Cream the butter, marshmallow cream and vanilla in a a mixing bowl. Gradually add sifted confectioner's sugar and beat until all ingredients have been thoroughly mixed together. Mix in 1 cup of Andes Baking Chips or Thins.
Spread a generous tablespoon of filling onto flat side of a cake and top with a second cake. Use remaining baking chips to decorate edge of filling.

Yield:

Makes about 10 pies.

Andes® Cherry Jubilee Flourless Chocolate Cake
Andes® Cherry Jubilee Flourless Chocolate Cake

Andes® Cherry Jubilee Flourless Chocolate Cake

X

Ingredients:

12 oz. dark chocolate (60% cocoa recommended)
2 cups (2 packages of 4.67oz) Andes 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 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® Toffee Crunch Pilow Cookies

X

Ingredients:

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)

Directions:

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.

Yield:

4 dozen cookies

Andes® Toffee Crunch S'more Cups

X

Ingredients:

10 whole graham crackers (1 ½ cup finely crushed)

¼ cup brown sugar, firmly packed

1/3 cup unsalted butter, melted

1 package Andes Toffee Crunch Thins (halve 12 thins)

12 large marshmallows

Instructions:

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.

Yield:

24 Cups

Andes® Toffee Crunch Whoopies Pies

X

Ingredients:

Cakes:
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

Filling:

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.

Directions:

Cakes:

Preheat oven to 350 degrees F.

Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Then mix buttermilk and vanilla in small 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. Add the egg and beat until combined. Reduce speed to low and alternately beat in the flour and buttermilk mixtures, scraping down the sides of the bowl and mixing until smooth. Mound two rounded tablespoons of batter, 2 inches apart, onto a buttered baking sheet. Bake until tops are puffed and spring back when touched, 11 - 13 minutes. Remove from oven and transfer immediately to a rack to cool completely.

Filling:

Cream the butter, marshmallow cream and vanilla in a a mixing bowl. Gradually add sifted confectioner's sugar and beat until all ingredients have been thoroughly mixed together. Mix in 1 cup of Andes Baking Chips or Thins.
Spread a generous tablespoon of filling onto flat side of a cake and top with a second cake. Use remaining baking chips to decorate edge of filling.

Yield:

Makes about 10 pies.

Andes® Cherry Jubilee Flourless Chocolate Cake

X

Ingredients:

12 oz. dark chocolate (60% cocoa recommended)
2 cups (2 packages of 4.67oz) Andes 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 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® Toffee Crunch Cupcakes
Andes® Toffee Crunch Cupcakes

Andes® Toffee Crunch Cupcakes

X

Ingredients:

1 package (18.25 oz.) Devil's Food cake mix
(Eggs, oil, and water according to package directions)
2 packages (4.67 oz.) Andes® Toffee Crunch Thins, chopped
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®; 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® Chocolate Cherry Jubilee Sandwich Cookies
Andes® Chocolate Cherry Jubilee Sandwich Cookies

Andes® Chocolate Cherry Jubilee Sandwich Cookies

X

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. (2 packages 4.67 oz.) Andes Cherry Jubilee Thins, chopped. (28 candies per package)

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 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® Cherry Jubilee Pillow Cookies
Andes® Cherry Jubilee Pillow Cookies

Andes® Cherry Jubilee Pillow Cookies

X

Ingredients:

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)

Directions:

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 Andes 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.

Yield:

4 dozen cookies

Andes® Cherry Jubilee Truffles
Andes® Cherry Jubilee Truffles

Andes® Cherry Jubilee Truffles

X

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® Toffee Crunch Cupcakes

X

Ingredients:

1 package (18.25 oz.) Devil's Food cake mix
(Eggs, oil, and water according to package directions)
2 packages (4.67 oz.) Andes® Toffee Crunch Thins, chopped
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®; 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® Chocolate Cherry Jubilee Sandwich Cookies

X

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. (2 packages 4.67 oz.) Andes Cherry Jubilee Thins, chopped. (28 candies per package)

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 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® Cherry Jubilee Pillow Cookies

X

Ingredients:

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)

Directions:

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 Andes 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.

Yield:

4 dozen cookies

Andes® Cherry Jubilee Truffles

X

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® Cherry Jubilee Whoopies Pies
Andes® Cherry Jubilee Whoopies Pies

Andes® Cherry Jubilee Whoopies Pies

X

Ingredients:

Cakes:
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

Filling:
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 packages of Andes Cherry Jubilee Thins, chopped.

Directions:

Cakes:
Preheat oven to 350 degrees F.

Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Then mix buttermilk and vanilla in small 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. Add the egg and beat until combined. Reduce speed to low and alternately beat in the flour and buttermilk mixtures, scraping down the sides of the bowl and mixing until smooth. Mound two rounded tablespoons of batter, 2 inches apart, onto a buttered baking sheet. Bake until tops are puffed and spring back when touched, 11 - 13 minutes. Remove from oven and transfer immediately to a rack to cool completely.

Filling:
Cream the butter, marshmallow cream and vanilla in a a mixing bowl. Gradually add sifted confectioner's sugar and beat until all ingredients have been thoroughly mixed together. Mix in 1 cup of Andes Cherry Jubiliee Thins.
Spread a generous tablespoon of filling onto flat side of a cake and top with a second cake. Use remaining baking chips to decorate edge of filling.

Yield:

Makes about 10 pies.

Andes® Cherry Jubilee Whoopies Pies

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Ingredients:

Cakes:
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

Filling:
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 packages of Andes Cherry Jubilee Thins, chopped.

Directions:

Cakes:
Preheat oven to 350 degrees F.

Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Then mix buttermilk and vanilla in small 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. Add the egg and beat until combined. Reduce speed to low and alternately beat in the flour and buttermilk mixtures, scraping down the sides of the bowl and mixing until smooth. Mound two rounded tablespoons of batter, 2 inches apart, onto a buttered baking sheet. Bake until tops are puffed and spring back when touched, 11 - 13 minutes. Remove from oven and transfer immediately to a rack to cool completely.

Filling:
Cream the butter, marshmallow cream and vanilla in a a mixing bowl. Gradually add sifted confectioner's sugar and beat until all ingredients have been thoroughly mixed together. Mix in 1 cup of Andes Cherry Jubiliee Thins.
Spread a generous tablespoon of filling onto flat side of a cake and top with a second cake. Use remaining baking chips to decorate edge of filling.

Yield:

Makes about 10 pies.