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

Andes Creme de Menthe Puff Pastry Dessert

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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 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 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 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 Creme de Menthe Puff Pastry Dessert

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

Andes® Chocolate Toffee Crunch Sandwich Cookies

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Ingredients:

Cookies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 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® Toffee Crunch Marshmallow Cups
Andes® Toffee Crunch Marshmallow Cups

Andes® Toffee Crunch 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 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 Cupcakes
Andes® Toffee Crunch Cupcakes

Andes® Toffee Crunch Cupcakes

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Ingredients:

1 package (18.25 oz.) Devil's Food cake mix
(Eggs, oil, and water according to package directions)
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

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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. (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® Chocolate Toffee Crunch Sandwich Cookies

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Ingredients:

Cookies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 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® Toffee Crunch 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 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 Cupcakes

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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

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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. (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