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Andes Mint Chocolate Chip Cookies
ANDES MINT CHOCOLATE CHIP COOKIES
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Ingredients:
* • 3/4 cup Butter
* • 1/3 cup Sugar
* • 1 cup Brown sugar
* • 1 Egg
* • 1 Egg yolk
* • 1 1/2 tsp Vanilla extract
* • 1 1/2 cups Flour
* • 1/2 cup Cocoa powder
* • 1 tsp Baking soda
* • 1/2 tsp Salt
• 1 cup Mint chips
Instructions: Step 1 Preheat oven to 375 and line a baking
sheet with parchment paper. Step 2 Cut the butter into small
cubes and use an electric/stand mixer to whip it together.
Step 3 Add the sugar and brown sugar and mix together. Step 4
Mix in the egg, egg yolk, and vanilla extract Step 5 Fold in
the cocoa powder, flour, baking soda, and salt. Step 6 Mix in
the mint chips. Step 7 Bake at 375 for 10-12 minutes. Step 8
Let cool and enjoy!
Andes Peppermint Crunch Marshmallows
ANDES PEPPERMINT CRUNCH MARSHMALLOWS
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Ingredients:
1 C. Water – ice cold, divided
3 Packages Unflavored Gelatin
1½ cups Granulated Sugar
1 C. Light Corn Syrup
¼ tsp. Salt
1 Tbs. Pure Vanilla Extract
¼ C. Cornstarch
¼ C. Powdered Sugar
½ package Andes Peppermint Crunch Baking Chips or 1 package (4.67 oz.) Thins –
chopped, superfine
Non-stick Spray
Directions:
Chop 1 C. Baking Chips or 1 package Thins into super-fine pieces, set aside. Mix
powdered sugar and cornstarch in a small bowl, set aside. Line 9”x 13” pan with
release foil and lightly coat with non-stick spray. Dust bottom and sides of pan
with cornstarch/sugar mixture completely. Return unused mixture back to bowl,
set aside. Sprinkle thin layer of chopped Andes over bottom of pan, set aside.
Place ½ cup water into stand mixer bowl with whisk attachment. Sprinkle gelatin
over the water, allow to sit.
In a small saucepan, over medium heat, combine ½ cup water, granulated sugar,
corn syrup and salt. Heat until sugar dissolves completely. Clip candy
thermometer to side of pan, cook until mixture reaches 240 degrees F. Remove
from heat. Turn mixer on low. Slowly pour sugar syrup into gelatin. Once all
syrup is in the bowl, increase speed to high for 12-15 minutes. Add vanilla
during the last minute of whipping.
Pour marshmallow mixture into pan, spread evenly with oil coated spatula.
Sprinkle thin layer of chopped Andes over top of mixture. Allow marshmallow to
sit, uncovered for 4hrs. up to overnight.
Lift foil out of pan and pull away from marshmallow. Cut into 1-inch squares
with a pizza wheel or kitchen scissors. Add remaining chopped Andes to
cornstarch mixture. Dust each cut marshmallow in mixture to coat sticky sides.
Store in airtight container for up to 3 weeks.
Andes Mint Cookie Crunch Pudding Cups
ANDES MINT COOKIE CRUNCH PUDDING CUPS
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Ingredients:
1 ½ C. Cream-filled Chocolate Cookies - Crushed
6 Tbs. Butter – melted
¼ C. Sugar
1 small box Vanilla, Instant Pudding or Mousse Mix
2 C. Milk - cold
1 (4.67 oz.) package of Andes Mint Cookie Crunch Thins (may substitute Andes
Crème de Menthe)
Directions:
Preheat oven to 350 degrees. Chop ½ package (14) Thins, set aside. Cut 12 Thins
in half, set aside.
Crush cookies in a food processor or place in resealable plastic bag and roll
with pin to form crumbs for mini cups. In a small bowl, combine crumbs, sugar
and melted butter. Firmly press about 1 Tbs. of crumbs into each cup of a
mini-muffin pan to form shallow cups. Bake for 5-6 minutes. Remove from oven.
Allow to cool, completely.
Make pudding mix according to instructions on box. Fold in chopped Thins. Fill
each cup with pudding mixture. Refrigerate for 30 minutes to 2 hours. Stand ½
Thin in center of pudding and serve.
Yield: 24 Cups
Andes Easy Peppermint Toffee
ANDES EASY PEPPERMINT TOFFEE
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Ingredients:
1 Package Soda or Graham Crackers
1 C. Salted Butter
1 C. Brown Sugar – packed
1 (10 oz.) package of Andes Peppermint Crunch
1 C. Pecans – finely chopped
Directions:
Preheat oven to 400 degrees. Line jellyroll pan (cookie sheet with sides -
important) with release foil. Chop pecans and set aside. Unwrap Thins and set
aside. Fill the pan with a single layer of crackers.
In saucepan combine sugar and butter. Bring to full, rolling boil over medium
heat, stirring occasionally. Once boiling, set the timer for 3 minutes and stop
stirring. Remove from heat and pour over crackers. Bake tray of crackers for 7
minutes.
Remove from oven and place Thins evenly over the top. Return to oven for 2
minutes to melt. Remove from oven and let set for 1-2 minutes. Spread melted
Thins over toffee and sprinkle with nuts.
Cool completely and break into pieces.
Yield: 1 tray
ANDES MINT CHOCOLATE CHIP COOKIES
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Ingredients:
* • 3/4 cup Butter
* • 1/3 cup Sugar
* • 1 cup Brown sugar
* • 1 Egg
* • 1 Egg yolk
* • 1 1/2 tsp Vanilla extract
* • 1 1/2 cups Flour
* • 1/2 cup Cocoa powder
* • 1 tsp Baking soda
* • 1/2 tsp Salt
• 1 cup Mint chips
Instructions: Step 1 Preheat oven to 375 and line a baking
sheet with parchment paper. Step 2 Cut the butter into small
cubes and use an electric/stand mixer to whip it together.
Step 3 Add the sugar and brown sugar and mix together. Step 4
Mix in the egg, egg yolk, and vanilla extract Step 5 Fold in
the cocoa powder, flour, baking soda, and salt. Step 6 Mix in
the mint chips. Step 7 Bake at 375 for 10-12 minutes. Step 8
Let cool and enjoy!
ANDES PEPPERMINT CRUNCH MARSHMALLOWS
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Ingredients:
1 C. Water – ice cold, divided
3 Packages Unflavored Gelatin
1½ cups Granulated Sugar
1 C. Light Corn Syrup
¼ tsp. Salt
1 Tbs. Pure Vanilla Extract
¼ C. Cornstarch
¼ C. Powdered Sugar
½ package Andes Peppermint Crunch Baking Chips or 1 package (4.67 oz.) Thins –
chopped, superfine
Non-stick Spray
Directions:
Chop 1 C. Baking Chips or 1 package Thins into super-fine pieces, set aside. Mix
powdered sugar and cornstarch in a small bowl, set aside. Line 9”x 13” pan with
release foil and lightly coat with non-stick spray. Dust bottom and sides of pan
with cornstarch/sugar mixture completely. Return unused mixture back to bowl,
set aside. Sprinkle thin layer of chopped Andes over bottom of pan, set aside.
Place ½ cup water into stand mixer bowl with whisk attachment. Sprinkle gelatin
over the water, allow to sit.
In a small saucepan, over medium heat, combine ½ cup water, granulated sugar,
corn syrup and salt. Heat until sugar dissolves completely. Clip candy
thermometer to side of pan, cook until mixture reaches 240 degrees F. Remove
from heat. Turn mixer on low. Slowly pour sugar syrup into gelatin. Once all
syrup is in the bowl, increase speed to high for 12-15 minutes. Add vanilla
during the last minute of whipping.
Pour marshmallow mixture into pan, spread evenly with oil coated spatula.
Sprinkle thin layer of chopped Andes over top of mixture. Allow marshmallow to
sit, uncovered for 4hrs. up to overnight.
Lift foil out of pan and pull away from marshmallow. Cut into 1-inch squares
with a pizza wheel or kitchen scissors. Add remaining chopped Andes to
cornstarch mixture. Dust each cut marshmallow in mixture to coat sticky sides.
Store in airtight container for up to 3 weeks.
ANDES MINT COOKIE CRUNCH PUDDING CUPS
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Ingredients:
1 ½ C. Cream-filled Chocolate Cookies - Crushed
6 Tbs. Butter – melted
¼ C. Sugar
1 small box Vanilla, Instant Pudding or Mousse Mix
2 C. Milk - cold
1 (4.67 oz.) package of Andes Mint Cookie Crunch Thins (may substitute Andes
Crème de Menthe)
Directions:
Preheat oven to 350 degrees. Chop ½ package (14) Thins, set aside. Cut 12 Thins
in half, set aside.
Crush cookies in a food processor or place in resealable plastic bag and roll
with pin to form crumbs for mini cups. In a small bowl, combine crumbs, sugar
and melted butter. Firmly press about 1 Tbs. of crumbs into each cup of a
mini-muffin pan to form shallow cups. Bake for 5-6 minutes. Remove from oven.
Allow to cool, completely.
Make pudding mix according to instructions on box. Fold in chopped Thins. Fill
each cup with pudding mixture. Refrigerate for 30 minutes to 2 hours. Stand ½
Thin in center of pudding and serve.
Yield: 24 Cups
ANDES EASY PEPPERMINT TOFFEE
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Ingredients:
1 Package Soda or Graham Crackers
1 C. Salted Butter
1 C. Brown Sugar – packed
1 (10 oz.) package of Andes Peppermint Crunch
1 C. Pecans – finely chopped
Directions:
Preheat oven to 400 degrees. Line jellyroll pan (cookie sheet with sides -
important) with release foil. Chop pecans and set aside. Unwrap Thins and set
aside. Fill the pan with a single layer of crackers.
In saucepan combine sugar and butter. Bring to full, rolling boil over medium
heat, stirring occasionally. Once boiling, set the timer for 3 minutes and stop
stirring. Remove from heat and pour over crackers. Bake tray of crackers for 7
minutes.
Remove from oven and place Thins evenly over the top. Return to oven for 2
minutes to melt. Remove from oven and let set for 1-2 minutes. Spread melted
Thins over toffee and sprinkle with nuts.
Cool completely and break into pieces.
Yield: 1 tray
Andes Easy Mint Toffee
ANDES EASY MINT TOFFEE
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Ingredients:
1 Package Soda or Graham Crackers
1 C. Salted Butter
1 C. Brown Sugar – packed
2 (4.67 oz.) packages of Andes Crème de Menthe Thins or 1 (10 oz.) package of
Andes Crème de Menthe Baking Chips (may substitute Andes Peppermint Crunch)
1 C. Pecans – finely chopped
Directions:
Preheat oven to 400 degrees. Line jellyroll pan (cookie sheet with sides -
important) with release foil. Chop pecans and set aside. Unwrap Thins and set
aside. Fill the pan with a single layer of crackers.
In saucepan combine sugar and butter. Bring to full, rolling boil over medium
heat, stirring occasionally. Once boiling, set the timer for 3 minutes and stop
stirring. Remove from heat and pour over crackers. Bake tray of crackers for 7
minutes.
Remove from oven and place Thins evenly over the top. Return to oven for 2
minutes to melt. Remove from oven and let set for 1-2 minutes. Spread melted
Thins over toffee and sprinkle with nuts.
Cool completely and break into pieces.
Yield: 1 tray
Andes Crème de Menthe Chunk Cookies
ANDES CRèME DE MENTHE CHUNK COOKIES
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Ingredients:
½ C. Unsalted Butter - softened
½ C. Granulated Sugar
½ C. Dark Brown Sugar – packed
2 tsp. Vanilla Extract
2 Large Eggs
1 tsp. Baking Powder
1 tsp. Baking Soda
3 ½ cups All-purpose Flour
2 packages of Andes Crème de Menthe Baking Bar – chunked
Directions:
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Chop
Andes Baking Bar into large chunks, set aside.
Sift flour, baking powder and baking soda together in a small bowl, set aside.
Blend butter and sugars in a mixing bowl until light and fluffy. Add in vanilla
and eggs, blend well. Add in Andes chunks. Add flour mixture 1/3 at a time, mix
thoroughly. Roll dough into about 1½” balls, place on prepared pan, flatten
slightly. Bake for 8-10 minutes.
Remove from pan and cool completely on wire rack.
Yield: about 2 ½ - 3 dozen
Andes Crème De Menthe No-Bake Cookies
ANDES CRèME DE MENTHE NO-BAKE COOKIES
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Ingredients:
½ C. (1 stick) Unsalted Butter
½ C. Brown Sugar – packed
1 Tbs. Vanilla Extract
1 C. Chocolate/Hazelnut Spread
1 C. Old Fashioned Rolled Oats
2 C. Cocoa Crisp Rice Cereal
1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
– divided
Directions:
Line baking sheet with wax paper. Chop ½ cup of Baking Chips, set aside. Combine
oats and cereal in a small bowl, set aside.
In large saucepan, over low heat, melt butter and sugar until dissolved. Add
chocolate/hazelnut spread and vanilla to sugar mixture, stirring slowly making
sure nothing sticks. Add 1 cup Andes Baking Chips, stir until just melted.
Remove from heat. Stir in dry ingredients and coat completely.
Scoop rounded tablespoons of batter onto the baking sheet. Sprinkle each cookie
with chopped Baking Chips. Refrigerate cookies for 30 minutes before serving.
Cookies can be stored in refrigerator, in an airtight container, for 1 week.
Yield: about 3 ½ dozen
NOTE: Recipe can be made Gluten Free by substituting a gluten free grain of
choice for the Rolled Oats. Use same amount.
Andes Mint Marshmallow Parfaits
ANDES MINT MARSHMALLOW PARFAITS
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Ingredients:
2 (4.67 oz.) packages Andes Crème de Menthe Thins (Or 1 bag Andes Baking Chips)
6 oz. milk chocolate
½ lb. miniature marshmallows
½ cup whole milk
1 ½ cups whipping cream
Directions:
In large saucepan, combine ½ package Andes Crème de Menthe Thins (or 1/4 of a
bag of Andes Baking Chips,) chocolate, marshmallows and milk. Cook over
medium-low heat, stirring continually, until everything is completely melted.
Remove from heat and let cool completely.
Chop 1 package of Thins into small pieces; set aside. (Or set aside 1/2 bag of
Andes Baking Chips.) Reserve the unused ½ package of Thins to top desserts. When
chocolate mixture is completely cooled, in a large mixing bowl, beat 1 ½ cups
heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture.
Pipe or spoon mixture, filling 1/3 of the selected 6 oz. serving containers.
Sprinkle a layer of the chopped Andes over the surface of each and repeat. Fill
the final third of the container with the mixture. Refrigerate mixture
overnight. When ready to serve, top with 4-5 miniature marshmallows and an Andes
Thin.
Serves: about 8 (depends on size of containers)
ANDES EASY MINT TOFFEE
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Ingredients:
1 Package Soda or Graham Crackers
1 C. Salted Butter
1 C. Brown Sugar – packed
2 (4.67 oz.) packages of Andes Crème de Menthe Thins or 1 (10 oz.) package of
Andes Crème de Menthe Baking Chips (may substitute Andes Peppermint Crunch)
1 C. Pecans – finely chopped
Directions:
Preheat oven to 400 degrees. Line jellyroll pan (cookie sheet with sides -
important) with release foil. Chop pecans and set aside. Unwrap Thins and set
aside. Fill the pan with a single layer of crackers.
In saucepan combine sugar and butter. Bring to full, rolling boil over medium
heat, stirring occasionally. Once boiling, set the timer for 3 minutes and stop
stirring. Remove from heat and pour over crackers. Bake tray of crackers for 7
minutes.
Remove from oven and place Thins evenly over the top. Return to oven for 2
minutes to melt. Remove from oven and let set for 1-2 minutes. Spread melted
Thins over toffee and sprinkle with nuts.
Cool completely and break into pieces.
Yield: 1 tray
ANDES CRèME DE MENTHE CHUNK COOKIES
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Ingredients:
½ C. Unsalted Butter - softened
½ C. Granulated Sugar
½ C. Dark Brown Sugar – packed
2 tsp. Vanilla Extract
2 Large Eggs
1 tsp. Baking Powder
1 tsp. Baking Soda
3 ½ cups All-purpose Flour
2 packages of Andes Crème de Menthe Baking Bar – chunked
Directions:
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Chop
Andes Baking Bar into large chunks, set aside.
Sift flour, baking powder and baking soda together in a small bowl, set aside.
Blend butter and sugars in a mixing bowl until light and fluffy. Add in vanilla
and eggs, blend well. Add in Andes chunks. Add flour mixture 1/3 at a time, mix
thoroughly. Roll dough into about 1½” balls, place on prepared pan, flatten
slightly. Bake for 8-10 minutes.
Remove from pan and cool completely on wire rack.
Yield: about 2 ½ - 3 dozen
ANDES CRèME DE MENTHE NO-BAKE COOKIES
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Ingredients:
½ C. (1 stick) Unsalted Butter
½ C. Brown Sugar – packed
1 Tbs. Vanilla Extract
1 C. Chocolate/Hazelnut Spread
1 C. Old Fashioned Rolled Oats
2 C. Cocoa Crisp Rice Cereal
1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
– divided
Directions:
Line baking sheet with wax paper. Chop ½ cup of Baking Chips, set aside. Combine
oats and cereal in a small bowl, set aside.
In large saucepan, over low heat, melt butter and sugar until dissolved. Add
chocolate/hazelnut spread and vanilla to sugar mixture, stirring slowly making
sure nothing sticks. Add 1 cup Andes Baking Chips, stir until just melted.
Remove from heat. Stir in dry ingredients and coat completely.
Scoop rounded tablespoons of batter onto the baking sheet. Sprinkle each cookie
with chopped Baking Chips. Refrigerate cookies for 30 minutes before serving.
Cookies can be stored in refrigerator, in an airtight container, for 1 week.
Yield: about 3 ½ dozen
NOTE: Recipe can be made Gluten Free by substituting a gluten free grain of
choice for the Rolled Oats. Use same amount.
ANDES MINT MARSHMALLOW PARFAITS
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Ingredients:
2 (4.67 oz.) packages Andes Crème de Menthe Thins (Or 1 bag Andes Baking Chips)
6 oz. milk chocolate
½ lb. miniature marshmallows
½ cup whole milk
1 ½ cups whipping cream
Directions:
In large saucepan, combine ½ package Andes Crème de Menthe Thins (or 1/4 of a
bag of Andes Baking Chips,) chocolate, marshmallows and milk. Cook over
medium-low heat, stirring continually, until everything is completely melted.
Remove from heat and let cool completely.
Chop 1 package of Thins into small pieces; set aside. (Or set aside 1/2 bag of
Andes Baking Chips.) Reserve the unused ½ package of Thins to top desserts. When
chocolate mixture is completely cooled, in a large mixing bowl, beat 1 ½ cups
heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture.
Pipe or spoon mixture, filling 1/3 of the selected 6 oz. serving containers.
Sprinkle a layer of the chopped Andes over the surface of each and repeat. Fill
the final third of the container with the mixture. Refrigerate mixture
overnight. When ready to serve, top with 4-5 miniature marshmallows and an Andes
Thin.
Serves: about 8 (depends on size of containers)
Andes Crème De Menthe Brownie Holiday Trees
ANDES CRèME DE MENTHE BROWNIE HOLIDAY TREES
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Ingredients:
1 (18.3 oz.) package Fudge Brownie Mix (eggs and oil per directions for fudgy
brownies)
1 (10 oz.) package Andes Crème de Menthe Baking Chips
2 containers white frosting
Green food coloring
Powdered Sugar, sifted
OPTIONAL: Sprinkles, nonpareils, colored sugars, or chopped nuts for decorating.
Directions:
Preheat oven to 325 degrees F. Generously grease a miniature muffin pan
(approx. 1 ¾” diameter), set aside.
In a medium-sized bowl, prepare brownie mix as instructed on package for
fudge-like brownies. Place 2/3 of a package (about 1- 1/3 cups) of Andes Baking
Chips into a microwave-safe container. Melt chips in microwave for 15 seconds;
remove and stir. Heat for an additional 15 seconds, remove and stir until chips
are completely melted. Quickly stir melted chips into the brownie mixture and
mix thoroughly. Place mixture into the muffin tin filling each about 2/3 full.
Bake for 18-20 minutes. Remove pan and let cool. Remove cooled brownies from pan
and continue to let cool completely.
Chop remaining package of Baking Chips into very small pieces for decorating;
set aside.
In a small mixing bowl, mix frosting with several drops of green food coloring
until desired color is achieved. If frosting is soft, add some sifted powdered
sugar and mix in to give it a little stiffness. Then place the frosting in a
piping bag with a star tip or make your own by cutting a small corner off a
clean plastic bag. Pipe a cone shape on top of each brownie and sprinkle with
the finely chopped Andes Baking Chips or decoration of choice.
Yields: about 36
Andes Peppermint Brownie Holiday Trees
ANDES PEPPERMINT BROWNIE HOLIDAY TREES
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Ingredients:
1 (18.3 oz.) package Fudge Brownie Mix (eggs and oil per directions for fudgy
brownies)
1 (10 oz.) package Andes Peppermint Crunch Baking Chips
2 containers white frosting
Powdered sugar, sifted
OPTIONAL: Sprinkles, nonpareils, colored sugars, or chopped nuts for decorating.
Directions:
Preheat oven to 325 degrees F. Generously grease a miniature muffin pan (approx.
1 ¾” diameter), set aside.
In a medium-sized bowl, prepare brownie mix as instructed on package for
fudge-like brownies. Place 2/3 of a package (about 1-1/3 cups) of Andes Baking
Chips into a microwave-safe container. Melt chips in microwave for 15 seconds;
remove and stir. Heat for an additional 15 seconds, remove and stir until chips
are completely melted. Quickly stir melted chips into the brownie mixture and
mix thoroughly. Place mixture into the muffin tin filling each about 2/3 full.
Bake for 18-20 minutes. Remove pan and let cool. Remove cooled brownies from pan
and continue to let cool completely.
Chop remaining package of Baking Chips into very small pieces for decorating;
set aside.
In a small mixing bowl, mix frosting with some sifted powdered sugar to give it
a little stiffness. Then place the frosting in a piping bag with a star tip or
make your own by cutting a small corner off a clean plastic bag. Pipe a cone
shape on top of each brownie and sprinkle with the finely chopped Andes Baking
Chips or decoration of choice.
Yields: about 36
Andes Mint Puppy Chow
ANDES MINT PUPPY CHOW
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Andes Mint Puppy Chow
Ingredients:
10 cups crispy rice cereal squares
1 package (10oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
1 C. hazelnut spread with cocoa
2 1/2 cups powdered sugar
5 Tbs. unsweetened cocoa powder
Pour cereal into a large bowl. Mix powdered sugar and cocoa in a small bowl.
Divide sugar mixture evenly between two large sealable plastic bags. In a sauce
pan, over low heat, slowly melt Andes Baking Chips and hazelnut spread. Stir
continuously until mixture is almost smooth. Remove from heat. Continue stirring
until creamy smooth. Pour mixture over cereal and fold to coat evenly. Transfer
half of the cereal to one of the plastic bags. Seal the bag, toss until all
cereal is coated. Pour contents of bag onto a baking sheet. Place baking sheet
in refrigerator to cool for 10 minutes. Repeat with second bag and remaining
cereal. When cool, serve.
Yield: 10 cups
Andes Crème de Menthe Cream Cheese Buttons
ANDES CRèME DE MENTHE CREAM CHEESE BUTTONS
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Andes Crème de Menthe Cream Cheese Buttons
Ingredients:
3/4 cup (1 ½ sticks) butter, softened
4 oz. cream cheese, softened
1 large egg yolk
1 tsp. vanilla extract
Green food coloring
2 ½ cups all-purpose flour
2 cups powdered sugar, sifted
1 package (10 oz.) Andes Crème de Menthe Baking Chips
½ cup heavy whipping cream
4 oz. bar chocolate, chopped
Directions:
Line 2 cookie sheets with parchment.
Mix butter and cream cheese in a large bowl. Add the sifted sugar, mix slowly
until very smooth, about 5 minutes. Add the egg yolk, vanilla and 3-4 drops of
food coloring; combine thoroughly. Scrape sides of the bowl, add the flour, half
at a time. Once all the flour is mixed in, add half the package (1 C.) of Andes
Baking Chips. Mix until evenly distributed. Roll a tablespoon of dough into a
ball, place on cookie sheet about 2 inches apart. With the back of a small
measuring spoon or end of a wooden spoon create an indentation in the center of
the ball. Chill shaped dough on baking sheet 15-20 minutes before baking.
Heat oven to 325 degrees F. Bake in the oven for 15 minutes. When done, remove
and cool on a rack.
While cookies are cooling, prepare the filling. Chop bar chocolate, place in a
microwave safe bowl with the remaining chips and cream. Heat for 30 seconds,
remove and stir. Repeat for 15 seconds and stir until completely smooth. When
cookies are completely cooled, put the filling into a piping tube or cut a small
opening in a corner of a plastic bag and fill each cookie with a small amount of
the filling. Refrigerate to set. Store in an air tight container.
Yield: about 3 ½ - 4 dozen
Can also be made with red food coloring and Andes Peppermint Crunch Baking
Chips.
ANDES CRèME DE MENTHE BROWNIE HOLIDAY TREES
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Ingredients:
1 (18.3 oz.) package Fudge Brownie Mix (eggs and oil per directions for fudgy
brownies)
1 (10 oz.) package Andes Crème de Menthe Baking Chips
2 containers white frosting
Green food coloring
Powdered Sugar, sifted
OPTIONAL: Sprinkles, nonpareils, colored sugars, or chopped nuts for decorating.
Directions:
Preheat oven to 325 degrees F. Generously grease a miniature muffin pan
(approx. 1 ¾” diameter), set aside.
In a medium-sized bowl, prepare brownie mix as instructed on package for
fudge-like brownies. Place 2/3 of a package (about 1- 1/3 cups) of Andes Baking
Chips into a microwave-safe container. Melt chips in microwave for 15 seconds;
remove and stir. Heat for an additional 15 seconds, remove and stir until chips
are completely melted. Quickly stir melted chips into the brownie mixture and
mix thoroughly. Place mixture into the muffin tin filling each about 2/3 full.
Bake for 18-20 minutes. Remove pan and let cool. Remove cooled brownies from pan
and continue to let cool completely.
Chop remaining package of Baking Chips into very small pieces for decorating;
set aside.
In a small mixing bowl, mix frosting with several drops of green food coloring
until desired color is achieved. If frosting is soft, add some sifted powdered
sugar and mix in to give it a little stiffness. Then place the frosting in a
piping bag with a star tip or make your own by cutting a small corner off a
clean plastic bag. Pipe a cone shape on top of each brownie and sprinkle with
the finely chopped Andes Baking Chips or decoration of choice.
Yields: about 36
ANDES PEPPERMINT BROWNIE HOLIDAY TREES
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Ingredients:
1 (18.3 oz.) package Fudge Brownie Mix (eggs and oil per directions for fudgy
brownies)
1 (10 oz.) package Andes Peppermint Crunch Baking Chips
2 containers white frosting
Powdered sugar, sifted
OPTIONAL: Sprinkles, nonpareils, colored sugars, or chopped nuts for decorating.
Directions:
Preheat oven to 325 degrees F. Generously grease a miniature muffin pan (approx.
1 ¾” diameter), set aside.
In a medium-sized bowl, prepare brownie mix as instructed on package for
fudge-like brownies. Place 2/3 of a package (about 1-1/3 cups) of Andes Baking
Chips into a microwave-safe container. Melt chips in microwave for 15 seconds;
remove and stir. Heat for an additional 15 seconds, remove and stir until chips
are completely melted. Quickly stir melted chips into the brownie mixture and
mix thoroughly. Place mixture into the muffin tin filling each about 2/3 full.
Bake for 18-20 minutes. Remove pan and let cool. Remove cooled brownies from pan
and continue to let cool completely.
Chop remaining package of Baking Chips into very small pieces for decorating;
set aside.
In a small mixing bowl, mix frosting with some sifted powdered sugar to give it
a little stiffness. Then place the frosting in a piping bag with a star tip or
make your own by cutting a small corner off a clean plastic bag. Pipe a cone
shape on top of each brownie and sprinkle with the finely chopped Andes Baking
Chips or decoration of choice.
Yields: about 36
ANDES MINT PUPPY CHOW
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Andes Mint Puppy Chow
Ingredients:
10 cups crispy rice cereal squares
1 package (10oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
1 C. hazelnut spread with cocoa
2 1/2 cups powdered sugar
5 Tbs. unsweetened cocoa powder
Pour cereal into a large bowl. Mix powdered sugar and cocoa in a small bowl.
Divide sugar mixture evenly between two large sealable plastic bags. In a sauce
pan, over low heat, slowly melt Andes Baking Chips and hazelnut spread. Stir
continuously until mixture is almost smooth. Remove from heat. Continue stirring
until creamy smooth. Pour mixture over cereal and fold to coat evenly. Transfer
half of the cereal to one of the plastic bags. Seal the bag, toss until all
cereal is coated. Pour contents of bag onto a baking sheet. Place baking sheet
in refrigerator to cool for 10 minutes. Repeat with second bag and remaining
cereal. When cool, serve.
Yield: 10 cups
ANDES CRèME DE MENTHE CREAM CHEESE BUTTONS
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Andes Crème de Menthe Cream Cheese Buttons
Ingredients:
3/4 cup (1 ½ sticks) butter, softened
4 oz. cream cheese, softened
1 large egg yolk
1 tsp. vanilla extract
Green food coloring
2 ½ cups all-purpose flour
2 cups powdered sugar, sifted
1 package (10 oz.) Andes Crème de Menthe Baking Chips
½ cup heavy whipping cream
4 oz. bar chocolate, chopped
Directions:
Line 2 cookie sheets with parchment.
Mix butter and cream cheese in a large bowl. Add the sifted sugar, mix slowly
until very smooth, about 5 minutes. Add the egg yolk, vanilla and 3-4 drops of
food coloring; combine thoroughly. Scrape sides of the bowl, add the flour, half
at a time. Once all the flour is mixed in, add half the package (1 C.) of Andes
Baking Chips. Mix until evenly distributed. Roll a tablespoon of dough into a
ball, place on cookie sheet about 2 inches apart. With the back of a small
measuring spoon or end of a wooden spoon create an indentation in the center of
the ball. Chill shaped dough on baking sheet 15-20 minutes before baking.
Heat oven to 325 degrees F. Bake in the oven for 15 minutes. When done, remove
and cool on a rack.
While cookies are cooling, prepare the filling. Chop bar chocolate, place in a
microwave safe bowl with the remaining chips and cream. Heat for 30 seconds,
remove and stir. Repeat for 15 seconds and stir until completely smooth. When
cookies are completely cooled, put the filling into a piping tube or cut a small
opening in a corner of a plastic bag and fill each cookie with a small amount of
the filling. Refrigerate to set. Store in an air tight container.
Yield: about 3 ½ - 4 dozen
Can also be made with red food coloring and Andes Peppermint Crunch Baking
Chips.
Andes Peppermint Crunch Cream Cheese Buttons
ANDES PEPPERMINT CRUNCH CREAM CHEESE BUTTONS
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Andes Peppermint Crunch Cream Cheese Buttons
Ingredients:
3/4 C. (1 ½ sticks) butter, softened
4 oz. cream cheese, softened
1 large egg yolk
1 tsp. vanilla extract
Red food coloring
2 ½ cups all-purpose flour
2 C. powdered sugar, sifted
1 package (10 oz.) Andes Peppermint Crunch Baking Chips
½ C. Heavy Whipping Cream
4 oz. bar chocolate, chopped
Directions:
Line 2 cookie sheets with parchment.
Mix butter and cream cheese in a large bowl. Add the sifted sugar, mix slowly
until very smooth, about 5 minutes. Add the egg yolk, vanilla and 3-4 drops of
food coloring; combine thoroughly. Scrape sides of the bowl, add the flour, half
at a time. Once all the flour is mixed in, add half the package (1 C.) of Andes
Baking Chips. Mix until evenly distributed. Roll a tablespoon of dough into a
ball, place on cookie sheet about 2 inches apart. With the back of a small
measuring spoon or end of a wooden spoon create an indentation in the center of
the ball. Chill shaped dough on baking sheet 15-20 minutes before baking.
Heat oven to 325 degrees F. Bake in the oven for 15 minutes. When done, remove
and cool on a rack.
While cookies are cooling, prepare the filling. Chop bar chocolate, place in a
microwave safe bowl with the remaining chips and cream. Heat for 30 seconds,
remove and stir. Repeat for 15 seconds and stir until completely smooth. When
cookies are completely cooled, put the filling into a piping tube or cut a small
opening in a corner of a plastic bag and fill each cookie with a small amount of
the filling. Refrigerate to set. Store in an air tight container.
Yield: about 3 ½ - 4 dozen
Can also be made with green food coloring and Andes Crème de Menthe Baking
Chips.
Andes Crème de Menthe Snowball Cookies
ANDES CRèME DE MENTHE SNOWBALL COOKIES
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Andes Crème de Menthe Snowball Cookies
Ingredients:
1 cup unsalted butter, softened
1 tsp. vanilla extract
Green food coloring
2 cups powdered sugar, divided
2 ½ cups all-purpose flour
¼ tsp. salt
1 package (4.67 oz.) Andes Crème de Menthe Thins, unwrap and finely chop
Instructions:
Line two large cookies sheets with parchment and set aside. Beat the butter,
vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into
butter mixture and beat until light and smooth. Mix flour and salt together, add
to the wet ingredients and mix until just combined. Add the chopped Andes Thins
and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.
Preheat oven to 325 degrees.
Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on
prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered
sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop
cookies, one at a time, into powdered sugar to cover warm cookie with a thin
coating. Gently remove the cookie and place it on the other cookie sheet to
cool. When cooled completely, roll the cookie once again in powdered sugar for
final coating. Store cookies in an airtight container for up to four days.
Yield: about 4 dozen
May substitute red food coloring and Andes Peppermint Crunch Thins for variety.
Andes Peppermint Crunch Snowball Cookies
ANDES PEPPERMINT CRUNCH SNOWBALL COOKIES
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Andes Peppermint Crunch Snowball Cookies
Ingredients:
1 cup unsalted butter, softened
1 tsp. vanilla extract
Red food coloring
2 cups powdered sugar, divided
2 ½ cups all-purpose flour
¼ tsp. salt
1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and finely chop
Instructions:
Line two large cookies sheets with parchment and set aside. Beat the butter,
vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into
butter mixture and beat until light and smooth. Mix flour and salt together, add
to the wet ingredients and mix until just combined. Add the chopped Andes Thins
and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.
Preheat oven to 325 degrees.
Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on
prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered
sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop
cookies, one at a time, into powdered sugar to cover warm cookie with a thin
coating. Gently remove the cookie and place it on the other cookie sheet to
cool. When cooled completely, roll the cookie once again in powdered sugar for
final coating. Store cookies in an airtight container for up to four days.
Yield: about 4 dozen
May substitute green food coloring and Andes Crème de Menthe Thins for variety.
Andes Crème De Menthe Chocolate Biscotti
ANDES CRèME DE MENTHE CHOCOLATE BISCOTTI
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Andes Crème de Menthe Chocolate Biscotti
Ingredients:
½ C. unsalted butter, melted
1 C. sugar
1 Tbsp. pure vanilla extract
3 large eggs
2 ¼ cups all-purpose flour
½ C. unsweetened cocoa powder
1 ½ tsp. baking powder
¾ tsp. salt
3 packages (4.67 oz.) Andes Crème de Menthe Thins, unwrap and chop
1 bar (4 oz.) dark chocolate, chopped
Instructions:
Line cookie sheet with parchment. Beat the butter, sugar and vanilla in a bowl.
Add eggs, one at a time, beat after each addition. Sift together flour, cocoa,
baking powder, and salt. Add to other ingredients, mix until just combined. Add
1 package Andes Thins and mix until evenly distributed. Chill dough, covered,
for 30 minutes.
Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half,
form 2 loaves 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake 30 minutes.
Cool on sheet for 5 minutes, transfer loaves to rack to cool for 15 minutes.
Reduce oven temperature to 325 degrees. Transfer loaves to cutting board. Cut
slices ¾” thick with a serrated knife. Place cut side down on clean parchment
lined baking sheet. Bake for 20 – 25 minutes until crisp, turning after 15
minutes. Transfer to rack and cool completely.
Very finely chop 1 package of Andes Thins, set aside. Melt 1 package Andes Thins
along with chocolate in a flat bottomed, microwave safe dish. Heat for 30
seconds, remove and stir. Heat for another 15 seconds, remove and stir until
completely melted and smooth. Dip the bottom of each cookie into the melted
chocolate, gently shake off excess coating, quickly dip into finely chopped
chips. Place on a wax paper lined tray to set. To set coating faster place in
refrigerator for about 10-15 minutes. Store in air tight container.
Yields: about 3 dozen
ANDES PEPPERMINT CRUNCH CREAM CHEESE BUTTONS
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Andes Peppermint Crunch Cream Cheese Buttons
Ingredients:
3/4 C. (1 ½ sticks) butter, softened
4 oz. cream cheese, softened
1 large egg yolk
1 tsp. vanilla extract
Red food coloring
2 ½ cups all-purpose flour
2 C. powdered sugar, sifted
1 package (10 oz.) Andes Peppermint Crunch Baking Chips
½ C. Heavy Whipping Cream
4 oz. bar chocolate, chopped
Directions:
Line 2 cookie sheets with parchment.
Mix butter and cream cheese in a large bowl. Add the sifted sugar, mix slowly
until very smooth, about 5 minutes. Add the egg yolk, vanilla and 3-4 drops of
food coloring; combine thoroughly. Scrape sides of the bowl, add the flour, half
at a time. Once all the flour is mixed in, add half the package (1 C.) of Andes
Baking Chips. Mix until evenly distributed. Roll a tablespoon of dough into a
ball, place on cookie sheet about 2 inches apart. With the back of a small
measuring spoon or end of a wooden spoon create an indentation in the center of
the ball. Chill shaped dough on baking sheet 15-20 minutes before baking.
Heat oven to 325 degrees F. Bake in the oven for 15 minutes. When done, remove
and cool on a rack.
While cookies are cooling, prepare the filling. Chop bar chocolate, place in a
microwave safe bowl with the remaining chips and cream. Heat for 30 seconds,
remove and stir. Repeat for 15 seconds and stir until completely smooth. When
cookies are completely cooled, put the filling into a piping tube or cut a small
opening in a corner of a plastic bag and fill each cookie with a small amount of
the filling. Refrigerate to set. Store in an air tight container.
Yield: about 3 ½ - 4 dozen
Can also be made with green food coloring and Andes Crème de Menthe Baking
Chips.
ANDES CRèME DE MENTHE SNOWBALL COOKIES
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Andes Crème de Menthe Snowball Cookies
Ingredients:
1 cup unsalted butter, softened
1 tsp. vanilla extract
Green food coloring
2 cups powdered sugar, divided
2 ½ cups all-purpose flour
¼ tsp. salt
1 package (4.67 oz.) Andes Crème de Menthe Thins, unwrap and finely chop
Instructions:
Line two large cookies sheets with parchment and set aside. Beat the butter,
vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into
butter mixture and beat until light and smooth. Mix flour and salt together, add
to the wet ingredients and mix until just combined. Add the chopped Andes Thins
and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.
Preheat oven to 325 degrees.
Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on
prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered
sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop
cookies, one at a time, into powdered sugar to cover warm cookie with a thin
coating. Gently remove the cookie and place it on the other cookie sheet to
cool. When cooled completely, roll the cookie once again in powdered sugar for
final coating. Store cookies in an airtight container for up to four days.
Yield: about 4 dozen
May substitute red food coloring and Andes Peppermint Crunch Thins for variety.
ANDES PEPPERMINT CRUNCH SNOWBALL COOKIES
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Andes Peppermint Crunch Snowball Cookies
Ingredients:
1 cup unsalted butter, softened
1 tsp. vanilla extract
Red food coloring
2 cups powdered sugar, divided
2 ½ cups all-purpose flour
¼ tsp. salt
1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and finely chop
Instructions:
Line two large cookies sheets with parchment and set aside. Beat the butter,
vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into
butter mixture and beat until light and smooth. Mix flour and salt together, add
to the wet ingredients and mix until just combined. Add the chopped Andes Thins
and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.
Preheat oven to 325 degrees.
Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on
prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered
sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop
cookies, one at a time, into powdered sugar to cover warm cookie with a thin
coating. Gently remove the cookie and place it on the other cookie sheet to
cool. When cooled completely, roll the cookie once again in powdered sugar for
final coating. Store cookies in an airtight container for up to four days.
Yield: about 4 dozen
May substitute green food coloring and Andes Crème de Menthe Thins for variety.
ANDES CRèME DE MENTHE CHOCOLATE BISCOTTI
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Andes Crème de Menthe Chocolate Biscotti
Ingredients:
½ C. unsalted butter, melted
1 C. sugar
1 Tbsp. pure vanilla extract
3 large eggs
2 ¼ cups all-purpose flour
½ C. unsweetened cocoa powder
1 ½ tsp. baking powder
¾ tsp. salt
3 packages (4.67 oz.) Andes Crème de Menthe Thins, unwrap and chop
1 bar (4 oz.) dark chocolate, chopped
Instructions:
Line cookie sheet with parchment. Beat the butter, sugar and vanilla in a bowl.
Add eggs, one at a time, beat after each addition. Sift together flour, cocoa,
baking powder, and salt. Add to other ingredients, mix until just combined. Add
1 package Andes Thins and mix until evenly distributed. Chill dough, covered,
for 30 minutes.
Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half,
form 2 loaves 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake 30 minutes.
Cool on sheet for 5 minutes, transfer loaves to rack to cool for 15 minutes.
Reduce oven temperature to 325 degrees. Transfer loaves to cutting board. Cut
slices ¾” thick with a serrated knife. Place cut side down on clean parchment
lined baking sheet. Bake for 20 – 25 minutes until crisp, turning after 15
minutes. Transfer to rack and cool completely.
Very finely chop 1 package of Andes Thins, set aside. Melt 1 package Andes Thins
along with chocolate in a flat bottomed, microwave safe dish. Heat for 30
seconds, remove and stir. Heat for another 15 seconds, remove and stir until
completely melted and smooth. Dip the bottom of each cookie into the melted
chocolate, gently shake off excess coating, quickly dip into finely chopped
chips. Place on a wax paper lined tray to set. To set coating faster place in
refrigerator for about 10-15 minutes. Store in air tight container.
Yields: about 3 dozen
Andes Peppermint Crunch Biscotti
ANDES PEPPERMINT CRUNCH BISCOTTI
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Andes Peppermint Crunch Biscotti
Ingredients:
½ C. unsalted butter, melted
1 C. sugar
1 Tbsp. pure vanilla extract
3 large eggs
2 3/4 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and chop
1 package (10 oz.) white coating chocolate.
Instructions:
Line one cookie sheet with parchment, set aside. Beat the butter, sugar and
vanilla in a standing mixer bowl. Add eggs, one at a time, beat after each
addition. Sift together flour, baking powder and salt, add to other ingredients,
mix until just combined. Add Andes Thins, mix until evenly distributed. Chill
dough, covered, for 30 minutes.
Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half.
Form 2 loaves, 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake for 30
minutes. Cool on sheet for 5 minutes. Transfer loaves to rack to cool for about
15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to a cutting
board. Cut ¾” thick with a serrated knife. Arrange slices, cut side down, on a
clean parchment lined baking sheet, bake for 20 – 25 minutes until crisp,
turning after 15 minutes. Transfer to rack and cool completely.
Melt white chocolate in a flat bottomed, microwave safe dish. Heat for 30
seconds, remove and stir. Heat for another 15 seconds, remove and stir until
completely melted and smooth. Dip the bottom of each cookie into the melted
coating, gently shake off excess and place on a wax paper lined tray to set. To
speed the setting, place in refrigerator for about 10-15 minutes. Store in air
tight container.
Yield: about 3 dozen
Andes Mint Panna Cotta
ANDES MINT PANNA COTTA
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Andes Mint Panna Cotta
Ingredients:
1 cup whole milk
1 Tbs. unflavored gelatin
3 cups whipping cream
1/3 cup honey
1 Tbs. sugar
Pinch of salt
1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped
into tiny pieces, divided
Directions:
Chop 21 Andes Thins to blend into panna cotta and 7 Thins into tiny pieces for
garnish. Set both aside.
Place the milk in a heavy saucepan. Sprinkle unflavored gelatin over the milk
and let stand for 3-5 minutes to soften the gelatin. Heat the mixture over
medium heat and stir until the gelatin dissolves but make sure the milk does not
boil; about 2-3 minutes. Add sugar to the hot milk and stir until dissolved. Add
the cream, honey, and salt; remove from heat. Transfer to a large bowl;
refrigerate until mixture is cold to the touch. Check every 10 minutes until
mixture begins to thicken. Once thickened, gently stir in 21 chopped Andes Mints
and pour about ¾ cup of the mixture into 6 serving dishes or molds. Transfer to
refrigerator to finish setting, at least 3 hours.
Serve in dishes or warm the molds gently by running warm water over the outside
and turn them upside down, gently tap them over a plate to release the panna
cotta. Sprinkle with remaining chips and serve garnished with whipped topping if
desired.
Yield: 6 servings
Andes Mint Mousse Desserts
ANDES MINT MOUSSE DESSERTS
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Andes Mint Mousse Desserts
Ingredients:
6 oz. semi-sweet chocolate, chopped
1 cup heavy cream
1 egg, separated
1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped,
divided
Serving options:
1 package vanilla Pizzelles or 1 package mini or regular Cannoli shells
Powdered sugar
Whipped topping
Directions:
Separate egg, place white in large mixing bowl with heavy cream. Beat yolk in a
small bowl and set aside.
Chop 7 Thins into tiny pieces for garnish; set aside. Chop chocolate and the
remaining 21 Thins into small pieces. Place in the top of a double boiler over
water on low heat to melt. Stir until almost smooth and remove from heat.
Continue to stir until completely smooth. Drizzle a small amount of the hot
chocolate into the egg yolk and stir to combine. Pour the egg mixture into the
melted chocolate and stir to mix completely.
With an electric mixer whip the cream with the egg white until mixture just
begins to form a soft peak. Do not over mix. Fold 1/3 of the cream mixture into
the chocolate until thoroughly incorporated. Add another third of the cream
mixture and fold in. Add the remaining cream mixture and fold until completely
incorporated.
Serving options:
Dust ready-to-serve Cannoli shells with powdered sugar. Carefully fill the
shells with mousse then sprinkle ends with chopped Thins. Refrigerate until
ready to serve.
Create a layered dessert with vanilla Pizzelles by piping the mousse onto 2
Pizzelles, stacking 2 cookies on top of each other. Refrigerate until ready to
serve. Finish with a dollop of whipped topping and sprinkle with a few chopped
Thins.
Simply fill 6 serving dishes with an even amount of mousse. Refrigerate until
ready to serve. Top with whipped topping and sprinkle a few chopped thins over
the top and serve.
Yield: 6 or more servings
Andes Mint Crumble
ANDES MINT CRUMBLE
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Andes Mint Crumble
Ingredients:
2 cups old-fashioned rolled oats
1 cup crisp rice cereal
2 Tbs. light brown sugar
½ tsp. salt
½ cup unsweetened, shredded coconut
½ cup almonds, coarsely chopped
1 large egg white
1/3 cup honey
¼ cup coconut or vegetable oil
1 tsp. vanilla extract
1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
Directions:
Preheat oven to 250 degrees F and line two baking sheets with parchment
Mix egg white, honey, oil and vanilla together in a small bowl; set aside. In a
large bowl, mix all the dry ingredients, except the Andes Baking Chips. Add the
wet ingredients to the dry and toss to coat completely. Spread the mixture
evenly on 1 baking sheet.
Bake crumble for 60 minutes, stirring every 15 minutes until golden brown.
Remove from oven and transfer back into the large mixing bowl. Add the Andes
Baking Chips and fold in quickly. Do not let the mints melt completely. Divide
the mixture in half and spread evenly on the 2 baking sheets to cool completely.
Store in an airtight container.
Serve as a snack or over ice cream.
Yield: about 4 cups
ANDES PEPPERMINT CRUNCH BISCOTTI
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Andes Peppermint Crunch Biscotti
Ingredients:
½ C. unsalted butter, melted
1 C. sugar
1 Tbsp. pure vanilla extract
3 large eggs
2 3/4 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and chop
1 package (10 oz.) white coating chocolate.
Instructions:
Line one cookie sheet with parchment, set aside. Beat the butter, sugar and
vanilla in a standing mixer bowl. Add eggs, one at a time, beat after each
addition. Sift together flour, baking powder and salt, add to other ingredients,
mix until just combined. Add Andes Thins, mix until evenly distributed. Chill
dough, covered, for 30 minutes.
Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half.
Form 2 loaves, 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake for 30
minutes. Cool on sheet for 5 minutes. Transfer loaves to rack to cool for about
15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to a cutting
board. Cut ¾” thick with a serrated knife. Arrange slices, cut side down, on a
clean parchment lined baking sheet, bake for 20 – 25 minutes until crisp,
turning after 15 minutes. Transfer to rack and cool completely.
Melt white chocolate in a flat bottomed, microwave safe dish. Heat for 30
seconds, remove and stir. Heat for another 15 seconds, remove and stir until
completely melted and smooth. Dip the bottom of each cookie into the melted
coating, gently shake off excess and place on a wax paper lined tray to set. To
speed the setting, place in refrigerator for about 10-15 minutes. Store in air
tight container.
Yield: about 3 dozen
ANDES MINT PANNA COTTA
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Andes Mint Panna Cotta
Ingredients:
1 cup whole milk
1 Tbs. unflavored gelatin
3 cups whipping cream
1/3 cup honey
1 Tbs. sugar
Pinch of salt
1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped
into tiny pieces, divided
Directions:
Chop 21 Andes Thins to blend into panna cotta and 7 Thins into tiny pieces for
garnish. Set both aside.
Place the milk in a heavy saucepan. Sprinkle unflavored gelatin over the milk
and let stand for 3-5 minutes to soften the gelatin. Heat the mixture over
medium heat and stir until the gelatin dissolves but make sure the milk does not
boil; about 2-3 minutes. Add sugar to the hot milk and stir until dissolved. Add
the cream, honey, and salt; remove from heat. Transfer to a large bowl;
refrigerate until mixture is cold to the touch. Check every 10 minutes until
mixture begins to thicken. Once thickened, gently stir in 21 chopped Andes Mints
and pour about ¾ cup of the mixture into 6 serving dishes or molds. Transfer to
refrigerator to finish setting, at least 3 hours.
Serve in dishes or warm the molds gently by running warm water over the outside
and turn them upside down, gently tap them over a plate to release the panna
cotta. Sprinkle with remaining chips and serve garnished with whipped topping if
desired.
Yield: 6 servings
ANDES MINT MOUSSE DESSERTS
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Andes Mint Mousse Desserts
Ingredients:
6 oz. semi-sweet chocolate, chopped
1 cup heavy cream
1 egg, separated
1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped,
divided
Serving options:
1 package vanilla Pizzelles or 1 package mini or regular Cannoli shells
Powdered sugar
Whipped topping
Directions:
Separate egg, place white in large mixing bowl with heavy cream. Beat yolk in a
small bowl and set aside.
Chop 7 Thins into tiny pieces for garnish; set aside. Chop chocolate and the
remaining 21 Thins into small pieces. Place in the top of a double boiler over
water on low heat to melt. Stir until almost smooth and remove from heat.
Continue to stir until completely smooth. Drizzle a small amount of the hot
chocolate into the egg yolk and stir to combine. Pour the egg mixture into the
melted chocolate and stir to mix completely.
With an electric mixer whip the cream with the egg white until mixture just
begins to form a soft peak. Do not over mix. Fold 1/3 of the cream mixture into
the chocolate until thoroughly incorporated. Add another third of the cream
mixture and fold in. Add the remaining cream mixture and fold until completely
incorporated.
Serving options:
Dust ready-to-serve Cannoli shells with powdered sugar. Carefully fill the
shells with mousse then sprinkle ends with chopped Thins. Refrigerate until
ready to serve.
Create a layered dessert with vanilla Pizzelles by piping the mousse onto 2
Pizzelles, stacking 2 cookies on top of each other. Refrigerate until ready to
serve. Finish with a dollop of whipped topping and sprinkle with a few chopped
Thins.
Simply fill 6 serving dishes with an even amount of mousse. Refrigerate until
ready to serve. Top with whipped topping and sprinkle a few chopped thins over
the top and serve.
Yield: 6 or more servings
ANDES MINT CRUMBLE
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Andes Mint Crumble
Ingredients:
2 cups old-fashioned rolled oats
1 cup crisp rice cereal
2 Tbs. light brown sugar
½ tsp. salt
½ cup unsweetened, shredded coconut
½ cup almonds, coarsely chopped
1 large egg white
1/3 cup honey
¼ cup coconut or vegetable oil
1 tsp. vanilla extract
1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
Directions:
Preheat oven to 250 degrees F and line two baking sheets with parchment
Mix egg white, honey, oil and vanilla together in a small bowl; set aside. In a
large bowl, mix all the dry ingredients, except the Andes Baking Chips. Add the
wet ingredients to the dry and toss to coat completely. Spread the mixture
evenly on 1 baking sheet.
Bake crumble for 60 minutes, stirring every 15 minutes until golden brown.
Remove from oven and transfer back into the large mixing bowl. Add the Andes
Baking Chips and fold in quickly. Do not let the mints melt completely. Divide
the mixture in half and spread evenly on the 2 baking sheets to cool completely.
Store in an airtight container.
Serve as a snack or over ice cream.
Yield: about 4 cups
Andes Mint Cookie Bark
ANDES MINT COOKIE BARK
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Andes Mint Cookie Bark
Ingredients:
30 chocolate sandwich cookies
3 Tbs. butter, melted
1 package white chocolate chips
1 (10 oz.) package Andes Crème de Menthe or Peppermint Crunch Baking Chips,
divided or 2 (4.67 oz.) packages Andes Thins, chopped
Directions:
Preheat oven to 350 degrees F. and line a 10”x15” jellyroll pan with easy
release foil.
Crush the cookies in a food processor until the crumbs are very fine or place
cookies between 2 sheets of wax paper and crush with a rolling pin until you
have very fine crumbs. Transfer crumbs to a large mixing bowl.
Melt the butter in a small microwave proof bowl for about 45 sec. Add ½ package,
(5 oz.) of Andes Baking chips and stir. The hot butter will begin to melt the
chips. Microwave for 15 sec. and stir. Repeat at 15 sec. intervals until all the
mixture is completely melted. Add the melted mint mixture to the crumbs and stir
with a fork to combine. Press into prepared pan and bake until set, 5 to 7
minutes. Remove from the oven. Immediately sprinkle the entire package of white
chocolate chips evenly over the surface and return to oven for 1 minute to
soften the chips. Remove from the oven and carefully spread the softened chips
over the entire surface. Let stand for 2 minutes then sprinkle the remaining
Andes Baking Chips over the surface and let it stand to cool completely.
Cut or break into pieces as desired.
Yield: About 48 pieces
Andes Mint Cookie Crunch
ANDES MINT COOKIE CRUNCH
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To make these delicious treats, finely chop a package of Andes Mint Cookie
Crunch Thins and melt a package of white chocolate coating chips. Dip pretzel
logs, sticks or knots, marshmallows on a stick, or anything you prefer, into the
melted chocolate and sprinkle chopped Thins over the coating. Let stand to dry.
Try them over ice cream or include them as a layer in a parfait. Use your
imagination, be creative and Enjoy!!
Andes Mint Cocoa
ANDES MINT COCOA
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Ingredients:
2 ½ cups powdered milk
1 ½ cups unsweetened cocoa powder
3 cups powdered sugar
1 tsp. salt
1 package (4.7 oz.) Andes Crème de Menthe or Peppermint Crunch Thins, chopped
1 package (3 oz.) marshmallow bits - Optional
Place powdered milk, cocoa, sugar and salt in a medium bowl and mix thoroughly,
set aside. Unwrap and chop the mints into small pieces. Pour the mix into
container(s) of your choice – ½ cup per serving, leaving room for a layer (2
mints per serving) of chopped mints and Marshmallow bits. Seal the container and
provide preparation directions as follows:
Place ½ cup of cocoa mixture into a mug. Add 8 oz. of hot water, about 1 Tbsp.
of mints and stir until completely dissolved. Add about 1 tsp. of marshmallow
bits and enjoy.
Yield: 7 cups of mix or 14 servings
*Gift Idea: Purchase decorative containers and fill as directed. Add a colorful
ribbon and attach preparation instructions. It makes a welcomed gift for the
holidays.
Andes Mint Trifle (lower calorie available)
ANDES MINT TRIFLE (LOWER CALORIE AVAILABLE)
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Ingredients:
1 cup plain Greek yogurt
½ cup cold milk
1 box instant vanilla pudding
1 tsp. vanilla extract
2 ½ cups frozen whipped topping, thawed, divided
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided
8 ready-to-eat brownies, 1 (16 oz.) pound cake or 1 angel food cake
To make the filling, mix the yogurt, milk and vanilla in a medium bowl until
well blended. Sprinkle the box of instant pudding of the mixture and stir with a
wire whisk for about 1 minute. Mixture will be thick. Fold in whipped topping
and 1 cup of Andes Baking Chips until well blended, refrigerate until ready to
serve.
When ready to serve your individual trifles, cut the cake into ¾” - 1” cubes,
8-10 per serving. Place 4-5 pieces of the cake in the bottom of a glass
container, spoon about ½
cup of filling over the cake, followed by another layer of cake. Top with
whipped cream
and sprinkle with baking chips.
Use your imagination and add nuts, syrups, or decorative toppings to make this
recipe your own!
Yield: about 6-8 servings
(Lower Calorie Version )Ingredients:
1 cup Fat-Free, plain Greek yogurt
½ cup cold 1% milk
1 box, Fat-Free, Sugar Free instant vanilla pudding
1 tsp. vanilla extract
2 ½ cups Fat-Free frozen whipped topping, thawed, divided
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided
1 angel food cake
To make the filling, mix the yogurt, milk and vanilla in a medium bowl until
well blended. Sprinkle the box of instant pudding of the mixture and stir with a
wire whisk for about 1 minute. Mixture will be thick. Fold in whipped topping
and 1 cup of Andes Baking Chips until well blended, refrigerate until ready to
serve.
When ready to serve your individual trifles, cut the cake into ¾” - 1” cubes,
8-10 per serving. Place 4-5 pieces of the cake in the bottom of a glass
container, spoon about ½
cup of filling over the cake, followed by another layer of cake. Top with
whipped cream
and sprinkle with baking chips.
Yield: about 6-8 servings
ANDES MINT COOKIE BARK
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Andes Mint Cookie Bark
Ingredients:
30 chocolate sandwich cookies
3 Tbs. butter, melted
1 package white chocolate chips
1 (10 oz.) package Andes Crème de Menthe or Peppermint Crunch Baking Chips,
divided or 2 (4.67 oz.) packages Andes Thins, chopped
Directions:
Preheat oven to 350 degrees F. and line a 10”x15” jellyroll pan with easy
release foil.
Crush the cookies in a food processor until the crumbs are very fine or place
cookies between 2 sheets of wax paper and crush with a rolling pin until you
have very fine crumbs. Transfer crumbs to a large mixing bowl.
Melt the butter in a small microwave proof bowl for about 45 sec. Add ½ package,
(5 oz.) of Andes Baking chips and stir. The hot butter will begin to melt the
chips. Microwave for 15 sec. and stir. Repeat at 15 sec. intervals until all the
mixture is completely melted. Add the melted mint mixture to the crumbs and stir
with a fork to combine. Press into prepared pan and bake until set, 5 to 7
minutes. Remove from the oven. Immediately sprinkle the entire package of white
chocolate chips evenly over the surface and return to oven for 1 minute to
soften the chips. Remove from the oven and carefully spread the softened chips
over the entire surface. Let stand for 2 minutes then sprinkle the remaining
Andes Baking Chips over the surface and let it stand to cool completely.
Cut or break into pieces as desired.
Yield: About 48 pieces
ANDES MINT COOKIE CRUNCH
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To make these delicious treats, finely chop a package of Andes Mint Cookie
Crunch Thins and melt a package of white chocolate coating chips. Dip pretzel
logs, sticks or knots, marshmallows on a stick, or anything you prefer, into the
melted chocolate and sprinkle chopped Thins over the coating. Let stand to dry.
Try them over ice cream or include them as a layer in a parfait. Use your
imagination, be creative and Enjoy!!
ANDES MINT COCOA
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Ingredients:
2 ½ cups powdered milk
1 ½ cups unsweetened cocoa powder
3 cups powdered sugar
1 tsp. salt
1 package (4.7 oz.) Andes Crème de Menthe or Peppermint Crunch Thins, chopped
1 package (3 oz.) marshmallow bits - Optional
Place powdered milk, cocoa, sugar and salt in a medium bowl and mix thoroughly,
set aside. Unwrap and chop the mints into small pieces. Pour the mix into
container(s) of your choice – ½ cup per serving, leaving room for a layer (2
mints per serving) of chopped mints and Marshmallow bits. Seal the container and
provide preparation directions as follows:
Place ½ cup of cocoa mixture into a mug. Add 8 oz. of hot water, about 1 Tbsp.
of mints and stir until completely dissolved. Add about 1 tsp. of marshmallow
bits and enjoy.
Yield: 7 cups of mix or 14 servings
*Gift Idea: Purchase decorative containers and fill as directed. Add a colorful
ribbon and attach preparation instructions. It makes a welcomed gift for the
holidays.
ANDES MINT TRIFLE (LOWER CALORIE AVAILABLE)
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Ingredients:
1 cup plain Greek yogurt
½ cup cold milk
1 box instant vanilla pudding
1 tsp. vanilla extract
2 ½ cups frozen whipped topping, thawed, divided
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided
8 ready-to-eat brownies, 1 (16 oz.) pound cake or 1 angel food cake
To make the filling, mix the yogurt, milk and vanilla in a medium bowl until
well blended. Sprinkle the box of instant pudding of the mixture and stir with a
wire whisk for about 1 minute. Mixture will be thick. Fold in whipped topping
and 1 cup of Andes Baking Chips until well blended, refrigerate until ready to
serve.
When ready to serve your individual trifles, cut the cake into ¾” - 1” cubes,
8-10 per serving. Place 4-5 pieces of the cake in the bottom of a glass
container, spoon about ½
cup of filling over the cake, followed by another layer of cake. Top with
whipped cream
and sprinkle with baking chips.
Use your imagination and add nuts, syrups, or decorative toppings to make this
recipe your own!
Yield: about 6-8 servings
(Lower Calorie Version )Ingredients:
1 cup Fat-Free, plain Greek yogurt
½ cup cold 1% milk
1 box, Fat-Free, Sugar Free instant vanilla pudding
1 tsp. vanilla extract
2 ½ cups Fat-Free frozen whipped topping, thawed, divided
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided
1 angel food cake
To make the filling, mix the yogurt, milk and vanilla in a medium bowl until
well blended. Sprinkle the box of instant pudding of the mixture and stir with a
wire whisk for about 1 minute. Mixture will be thick. Fold in whipped topping
and 1 cup of Andes Baking Chips until well blended, refrigerate until ready to
serve.
When ready to serve your individual trifles, cut the cake into ¾” - 1” cubes,
8-10 per serving. Place 4-5 pieces of the cake in the bottom of a glass
container, spoon about ½
cup of filling over the cake, followed by another layer of cake. Top with
whipped cream
and sprinkle with baking chips.
Yield: about 6-8 servings
Andes Mini Mint “Duffinsâ€
ANDES MINI MINT €ŒDUFFINS€
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Ingredients:
2 cups cake flour (not self-rising)
1/3 cup cocoa
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
9 Tbs. unsalted butter (softened, divided)
¼ cup granulated sugar
2/3 cup dark brown sugar
1 large egg
¾ cup buttermilk
1 tsp. vanilla extract
1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
(divided)
Preheat oven to 350 degrees F. Coat the cups of the mini muffin pan with cooking
spray.
Sift the flour, cocoa, baking powder, baking soda and salt together into a bowl
and set aside. In a double boiler gently heat the buttermilk and ½-package (5
oz.) of the Andes Baking Chips until chips are completely melted. DO NOT BOIL.
Take the pan off the heat source and let it cool. With an electric mixer, beat 6
Tbsp. butter and brown sugar until fluffy. Add egg and vanilla and beat until
creamy, 2 minutes.
On low spread, beat in ½ the dry ingredients. Add the buttermilk mixture and
continue to beat slowly, followed by the remaining flour mixture, about 2
minutes. Place 1 Tbsp. batter in each of the muffin cups and bake for 12 to14
minutes. Cool 10 minutes in the pan then move to a cooling rack. Repeat until
all the mix is baked.
While muffins are baking and cooling, finely chop the remaining Andes Baking
Chips.
Mix chips and granulated sugar into a small bowl. Melt remaining 3 Tbsp. butter.
Once the muffins are cooled dip the top of the muffin into the melted butter,
followed by the sugar and baking chip mixture to coat.
Yield: about 3 dozen
Andes Mint Ravioli
ANDES MINT RAVIOLI
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Andes Recipe Contest - Grand Prize Winner
Submitted By: Mary McShack
Ingredients:
* 1 (4.67-ounce) package Andes Crème De Menthe Thins, divided
* ½ cup cream cheese, softened
* ¼ - ½ cup flour for dusting
* 48 wonton wrappers
* 1 cup light cream
* 6 ounces dark chocolate, finely chopped
* 1 teaspoon vanilla
* 2 tablespoons unsalted butter
* ¾ cup salted pistachios, coarsely chopped
* ¾ cup dried cranberries, divided (¼ cup finely chopped, ½ cup coarsely
chopped)
Directions:
Chop 16 Andes Thins into small pieces. Place in a medium bowl and stir in cream
cheese and ¼ cup finely chopped cranberries, combine. Lightly dust the work
surface with flour. Place a wonton wrapper on the work surface and place about 1
teaspoon of filling in center of wrapper. Moisten ½ inch inside each edge of
wrapper with a pastry brush or fingertips. Top with second wrapper. Use a small
biscuit cutter (2 ¾ inch) to cut into a round shape. Crimp edges with tines of a
fork to seal. Place on platter and cover with moist towel. Repeat with
remaining filling and wrappers. Bring a large pot of water to a boil. Drop 5 or
6 ravioli at a time in pot and cook until ravioli floats to the top and are al
dente. Remove and place on a platter with a slotted spoon, drain well. Cover
with a damp towel to keep moist until ready to serve. Bring light cream to a
simmer in a medium saucepan over low heat and stir in chocolate, remaining Andes
Thins, and vanilla until chocolate and mints are melted. Add butter and
continue stirring until sauce is smooth. Spoon chocolate sauce over ravioli and
sprinkle with pistachios and remaining cranberries.
Yield:
24 Ravioli
Andes Peppermint Crunch Cheese Log
ANDES PEPPERMINT CRUNCH CHEESE LOG
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Andes Recipe Contest - Grand Prize Winner
Submitted By: Deborah Biggs
Ingredients:
* 8 ounces cream cheese, softened
* 8 ounces Mascarpone cheese, softened
* 3 tablespoons salted butter, softened
* 1/2 teaspoon pure mint extract
* 3/4 cup powdered sugar
* 1 (10 ounce) bag Andes Peppermint Crunch Baking Chips, divided
* 1/3 cup sweetened flaked coconut
* Vanilla wafer cookies and/or Chocolate graham crackers
Directions:
In a large bowl and with an electric mixer, beat together the cream cheese,
mascarpone cheese, butter, mint extract, and powdered sugar for 2minutes on
medium speed or until well blended; reserve 1/3 cup baking chips for garnish.
Stir remaining baking chips into cheese mixture. On a large piece of plastic
wrap, place dollops of the cheese mixture in order to form a 16 inch log. Roll
plastic wrap over mixture and gently press and roll until evenly rounded and
log-shaped. Refrigerate for 1 hour. Remove cheese log from the refrigerator and
unwrap but keep on plastic. With hands, form log into a candy cane shape.
Carefully invert or transfer to serving platter. Using the reserved 1/3 cup
baking chips and the coconut, place alternating stripes of each along top and
sides of candy cane, pressing to adhere. Refrigerate for another 30 minutes or
loosely cover with plastic wrap and refrigerate overnight, if desired. (If made
the night before, allow cheese log to stand at room temperature for 30 minutes
to soften before serving). Serve with vanilla wafer cookies and/or chocolate
graham crackers for dipping or spreading.
Yield:
Makes: 1 Candy Cane Cheese Log, Serves: 10 to 15
Andes Minty Marshmallow Cream Cake
ANDES MINTY MARSHMALLOW CREAM CAKE
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Andes Recipe Contest - First Place Winner
Submitted By: Mary Lanham
Ingredients:
* 8 oz. chocolate wafer cookies, crushed
* 1/2 cup sugar
* 1/4 cup melted butter
* 2 (4.67 oz.) packages Andes Crème de Menthe Thins
* 12 oz. milk chocolate
* 1 lb. miniature marshmallows
* 1 cup whole milk
* 4 cups heavy cream
* 1 teaspoon vanilla extract
* 3 tablespoons powdered sugar
Directions:
Preheat oven to 325 degrees F. Grease bottom and sides of a 9-inch spring-form
pan. Crush chocolate wafers and combine with ½ cup sugar and 1/4 cup melted
butter. Press mixture into bottom of 9 inch spring-form pan. Bake for 10
minutes. Set aside to cool.
In large saucepan, combine 1 package Andes Crème de Menthe Thins, milk
chocolate, miniature marshmallows and milk. Cook over medium-low heat, stirring
frequently, until everything is completely melted. Remove from heat and let cool
completely.
Meanwhile, chop 1/2 of the remaining package of Thins (14) into small pieces;
set aside. When chocolate mixture is completely cooled, in a large mixing bowl,
beat 3 cups heavy whipping cream until stiff. Fold thoroughly into cooled
chocolate mixture. Evenly sprinkle half the chopped Thins on bottom of cooled
chocolate crust. Pour half the chocolate mixture into spring-form pan. Then
sprinkle the remaining chopped Thins evenly over the chocolate mixture and top
with remaining chocolate mixture. Refrigerate overnight. When ready to serve
Whip remaining cup of heavy cream slowly adding 1 teaspoon of vanilla and 3
tablespoons powdered sugar. Beat until it forms a soft peak. Take 8 of the
remaining Thins and using a vegetable peeler gently shave to make curls. Cut the
remaining 6 Thins in triangular halves. Top the cake with a ring of 12 dollops
and place one of the triangle of candy in each, then sprinkle with shaved curls.
Yield:
Serves: 12
ANDES MINI MINT €ŒDUFFINS€
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Ingredients:
2 cups cake flour (not self-rising)
1/3 cup cocoa
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
9 Tbs. unsalted butter (softened, divided)
¼ cup granulated sugar
2/3 cup dark brown sugar
1 large egg
¾ cup buttermilk
1 tsp. vanilla extract
1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
(divided)
Preheat oven to 350 degrees F. Coat the cups of the mini muffin pan with cooking
spray.
Sift the flour, cocoa, baking powder, baking soda and salt together into a bowl
and set aside. In a double boiler gently heat the buttermilk and ½-package (5
oz.) of the Andes Baking Chips until chips are completely melted. DO NOT BOIL.
Take the pan off the heat source and let it cool. With an electric mixer, beat 6
Tbsp. butter and brown sugar until fluffy. Add egg and vanilla and beat until
creamy, 2 minutes.
On low spread, beat in ½ the dry ingredients. Add the buttermilk mixture and
continue to beat slowly, followed by the remaining flour mixture, about 2
minutes. Place 1 Tbsp. batter in each of the muffin cups and bake for 12 to14
minutes. Cool 10 minutes in the pan then move to a cooling rack. Repeat until
all the mix is baked.
While muffins are baking and cooling, finely chop the remaining Andes Baking
Chips.
Mix chips and granulated sugar into a small bowl. Melt remaining 3 Tbsp. butter.
Once the muffins are cooled dip the top of the muffin into the melted butter,
followed by the sugar and baking chip mixture to coat.
Yield: about 3 dozen
ANDES MINT RAVIOLI
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Andes Recipe Contest - Grand Prize Winner
Submitted By: Mary McShack
Ingredients:
* 1 (4.67-ounce) package Andes Crème De Menthe Thins, divided
* ½ cup cream cheese, softened
* ¼ - ½ cup flour for dusting
* 48 wonton wrappers
* 1 cup light cream
* 6 ounces dark chocolate, finely chopped
* 1 teaspoon vanilla
* 2 tablespoons unsalted butter
* ¾ cup salted pistachios, coarsely chopped
* ¾ cup dried cranberries, divided (¼ cup finely chopped, ½ cup coarsely
chopped)
Directions:
Chop 16 Andes Thins into small pieces. Place in a medium bowl and stir in cream
cheese and ¼ cup finely chopped cranberries, combine. Lightly dust the work
surface with flour. Place a wonton wrapper on the work surface and place about 1
teaspoon of filling in center of wrapper. Moisten ½ inch inside each edge of
wrapper with a pastry brush or fingertips. Top with second wrapper. Use a small
biscuit cutter (2 ¾ inch) to cut into a round shape. Crimp edges with tines of a
fork to seal. Place on platter and cover with moist towel. Repeat with
remaining filling and wrappers. Bring a large pot of water to a boil. Drop 5 or
6 ravioli at a time in pot and cook until ravioli floats to the top and are al
dente. Remove and place on a platter with a slotted spoon, drain well. Cover
with a damp towel to keep moist until ready to serve. Bring light cream to a
simmer in a medium saucepan over low heat and stir in chocolate, remaining Andes
Thins, and vanilla until chocolate and mints are melted. Add butter and
continue stirring until sauce is smooth. Spoon chocolate sauce over ravioli and
sprinkle with pistachios and remaining cranberries.
Yield:
24 Ravioli
ANDES PEPPERMINT CRUNCH CHEESE LOG
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Andes Recipe Contest - Grand Prize Winner
Submitted By: Deborah Biggs
Ingredients:
* 8 ounces cream cheese, softened
* 8 ounces Mascarpone cheese, softened
* 3 tablespoons salted butter, softened
* 1/2 teaspoon pure mint extract
* 3/4 cup powdered sugar
* 1 (10 ounce) bag Andes Peppermint Crunch Baking Chips, divided
* 1/3 cup sweetened flaked coconut
* Vanilla wafer cookies and/or Chocolate graham crackers
Directions:
In a large bowl and with an electric mixer, beat together the cream cheese,
mascarpone cheese, butter, mint extract, and powdered sugar for 2minutes on
medium speed or until well blended; reserve 1/3 cup baking chips for garnish.
Stir remaining baking chips into cheese mixture. On a large piece of plastic
wrap, place dollops of the cheese mixture in order to form a 16 inch log. Roll
plastic wrap over mixture and gently press and roll until evenly rounded and
log-shaped. Refrigerate for 1 hour. Remove cheese log from the refrigerator and
unwrap but keep on plastic. With hands, form log into a candy cane shape.
Carefully invert or transfer to serving platter. Using the reserved 1/3 cup
baking chips and the coconut, place alternating stripes of each along top and
sides of candy cane, pressing to adhere. Refrigerate for another 30 minutes or
loosely cover with plastic wrap and refrigerate overnight, if desired. (If made
the night before, allow cheese log to stand at room temperature for 30 minutes
to soften before serving). Serve with vanilla wafer cookies and/or chocolate
graham crackers for dipping or spreading.
Yield:
Makes: 1 Candy Cane Cheese Log, Serves: 10 to 15
ANDES MINTY MARSHMALLOW CREAM CAKE
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Andes Recipe Contest - First Place Winner
Submitted By: Mary Lanham
Ingredients:
* 8 oz. chocolate wafer cookies, crushed
* 1/2 cup sugar
* 1/4 cup melted butter
* 2 (4.67 oz.) packages Andes Crème de Menthe Thins
* 12 oz. milk chocolate
* 1 lb. miniature marshmallows
* 1 cup whole milk
* 4 cups heavy cream
* 1 teaspoon vanilla extract
* 3 tablespoons powdered sugar
Directions:
Preheat oven to 325 degrees F. Grease bottom and sides of a 9-inch spring-form
pan. Crush chocolate wafers and combine with ½ cup sugar and 1/4 cup melted
butter. Press mixture into bottom of 9 inch spring-form pan. Bake for 10
minutes. Set aside to cool.
In large saucepan, combine 1 package Andes Crème de Menthe Thins, milk
chocolate, miniature marshmallows and milk. Cook over medium-low heat, stirring
frequently, until everything is completely melted. Remove from heat and let cool
completely.
Meanwhile, chop 1/2 of the remaining package of Thins (14) into small pieces;
set aside. When chocolate mixture is completely cooled, in a large mixing bowl,
beat 3 cups heavy whipping cream until stiff. Fold thoroughly into cooled
chocolate mixture. Evenly sprinkle half the chopped Thins on bottom of cooled
chocolate crust. Pour half the chocolate mixture into spring-form pan. Then
sprinkle the remaining chopped Thins evenly over the chocolate mixture and top
with remaining chocolate mixture. Refrigerate overnight. When ready to serve
Whip remaining cup of heavy cream slowly adding 1 teaspoon of vanilla and 3
tablespoons powdered sugar. Beat until it forms a soft peak. Take 8 of the
remaining Thins and using a vegetable peeler gently shave to make curls. Cut the
remaining 6 Thins in triangular halves. Top the cake with a ring of 12 dollops
and place one of the triangle of candy in each, then sprinkle with shaved curls.
Yield:
Serves: 12
Andes Mint Nut Cracker Pie
ANDES MINT NUT CRACKER PIE
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Andes Recipe Contest - First Place Winner
Submitted By: Gloria Piantek
Ingredients:
* 3/4 cup fine crushed butter flavored crackers
* 1 cup chopped pecans
* 1 (10 oz.) package Andes Crème De Menthe Baking Chips, divided
* 5 eggs, separated
* 1/2 cup granulated sugar
* 1/2 teaspoon baking powder
* 1/2 cup milk
* 1/4 cup granulated sugar
* 1 teaspoon vanilla
* 1 (8 ounce) container whipped topping or whipped cream
* Garnish: Fresh Mint Leaves (optional)
Directions:
Preheat oven to 350 degrees F.
In a large bowl, mix crushed crackers, pecans, and 3ounces of Andes Baking
Chips; set aside.
In a large mixing bowl, beat egg whites until soft peaks form. Gradually add
sugar and baking powder. Beat until stiff peaks form. Fold in reserved cracker
mixture. Spread evenly into well-greased 9-1/2 inch pie pan. Bake in preheated
oven for 25 minutes. Set aside to cool.
Meanwhile, whisk egg yolks in medium sized saucepan with milk and sugar. Stir
in 5 ounces of baking chips. Cook slowly over medium-low heat; stirring
frequently until mixture thickens slightly, about 7-10 minutes. Remove from
heat; stir in vanilla. Place chocolate filling in medium size bowl and set aside
to cool to room temperature. When pie crust is cool, remove and set aside 2
Tablespoons of baking chips. Stir remaining baking chips into cooled chocolate
mixture.
Spread 1 cup whipped cream topping over crust. Drizzle half the chocolate
mixture over and run a knife through to marble slightly. Spread remaining
whipped cream topping over the entire top of pie. Place spoonfuls of remaining
chocolate filling over whipped cream topping; swirl chocolate into whipped
topping to marbleize. Sprinkle the top with the reserved baking chips.
Refrigerate for several hours or until serving. Garnish the pie with fresh mint
leaves if desired.
Yield:
Serves: about 8 to 10
Andes Marbled Mint Cheesecake
ANDES MARBLED MINT CHEESECAKE
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Andes Recipe Contest - Second Place Winner
Submitted By: Suzanne Banfield
Ingredients:
* 7 oz. chocolate cookie crumbs
* 3 tablespoons butter, melted
* 4 (8-ounce) packages full-fat cream cheese, room temperature
* 1 cup sugar
* 3 tablespoons cornstarch
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 cup heavy cream, divided
* 1 (4.67 oz.) package Andes Crème de Menthe Thins, divided
* ½ cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch
spring-form pan. Wrap the pan in aluminum foil, covering the bottom and sides.
Combine cookie crumbs and melted butter. Press lightly into bottom of pan and
1” up the sides.
In large mixing bowl, beat 1 package of cream cheese, 1/3 cup sugar and
cornstarch on low speed of electric mixer for 3 minutes. Beat in remaining cream
cheese, one package at a time. Add remaining sugar and vanilla extract; beat at
medium speed until blended. Add eggs, one at a time, beating well after each
addition. Beat in 1/2 cup heavy cream until just blended. Remove 1 cup of
batter to a small bowl and reserve.
In small microwave-safe bowl, mix 1/4 cup of heavy cream with 16 Andes chocolate
mints. Microwave for 30 seconds; stir until the mints are completely melted.
Pour into reserved batter and mix well. Drop vanilla and chocolate batters
alternately over the crust and draw a knife through the mixture to marble. Pour
remaining vanilla batter into the pan and drop spoonfuls of the chocolate batter
on top. Swirl with knife to get a marbled effect.
Place cheesecake in a large roasting pan; add boiling water to come one inch up
the side of the pan. Bake for about 1 hour, 15 minutes or until the edges are
starting to firm, but the center still has a little jiggle. Remove pan from
water bath to a wire rack; allow cake to cool for 2 hours. Cover pan with
plastic wrap; refrigerate for at least 4 hours. While cake is cooling, make
chocolate ganache by placing chocolate chips and remaining ¼ cup cream in
microwave-safe bowl. Heat for 30 seconds then, stir until mixture is smooth.
Chop remaining Andes Thins into large even pieces.
To serve, remove sides of spring-form pan, leaving cake on bottom of pan. Place
on serving plate. Spread an inch-wide border of chocolate ganache around the
outside edge of the top of the cake. Arrange chopped Thins on top of the
ganache.
Yield:
Makes one 9" cheesecake
Andes Mint Chocolate Thumbprint Cookies
ANDES MINT CHOCOLATE THUMBPRINT COOKIES
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Andes Recipe Contest - Second Place Winner
Submitted By: Renee Scherer
Ingredients:
* 1 cup butter, softened
* 1/4 cup white sugar
* 1/4 cup brown sugar
* 1 egg, beaten
* 1 tsp vanilla
* 1 1/2 cups flour
* 1/2 cup (Dutch-processed) cocoa powder
* 1/4 tsp salt
* 1 (10 oz.) package Andes Crème de Menthe Baking Chips, separated
* 2 Tb cream or half-and-half
Directions:
Preheat oven to 375 degrees F and prepare a baking sheet.
In a large mixing bowl, beat together the butter and sugars until creamy. Add
the egg and vanilla and stir to combine.
Melt 5 oz (half the bag) of Andes Crème de Menthe Baking Chips in a double
boiler or carefully in a microwave for 30 seconds. Add the melted chips to the
liquid ingredients and stir thoroughly. Add the dry ingredients (flour, dark
cocoa, salt) and stir until thoroughly mixed. Finally, add 2.5 oz (half the
remaining bag) unmelted baking chips and stir to distribute. Wrap the dough in
plastic and allow to chill in your refrigerator for at least 30 minutes.
To bake: Roll dough into 1 inch balls and place at least 2 inches apart on
prepared baking sheet. Indent center with thumb or dowel, and bake for 10
minutes. Bake all the cookies and allow them to cool on a rack.
As cookies are cooling, melt the remaining 2.5 oz. baking chips with 2 Tb cream.
Stir until smooth. Pour this filling into the centers of thumbprint cookies once
cooled.
Yield:
About 3½ dozen
Andes Creme de Menthe Brownie Pop
ANDES CREME DE MENTHE BROWNIE POP
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Ingredients:
* 1- 8” x 8” pan of fudge brownies, prepared
* 2 packages (10 oz.) Andes Creme de Menthe Baking Chips,
* divided 1c. white candy melts
* OPTIONAL: Sprinkles, nonpareils, sugars, chopped nuts for decorating
Materials:
* 1 pkg. Popsicle sticks
* Styrofoam, block
Directions:
Line an 8” x 8” pan with non-stick foil, leaving longer ends to grasp so you can
easily remove baked brownies to cut them evenly. Make brownies according to the
package directions, adding 1/3 cup of Andes Creme de Menthe Baking Chips into
the mixture. Bake and let cool completely. Remove the brownie and cut into 12
equal rectangular pieces with a sharp blade. Cut one of the short ends rounded.
Insert Popsicle stick opposite square end of the brownie about 2/3 of the way
into the center. Put the brownies in the freezer for about 30 minutes. Melt the
remaining baking chips from the open package in a deep microwave safe cup, wide
enough to dip the width of the brownie freely. Set microwave for 30 seconds and
heat chips. Remove and stir. If chips are still mostly solid heat an additional
15 seconds. Remove and stir until chips are melted to a smooth liquid state. Let
cool slightly. Dip brownies one at a time into the melted chips until completely
covered. Let the excess drip off. Place the stick of the dipped brownie into the
Styrofoam block and let the coating harden. Melt white candy melts the same way
you did the baking chips. Dip only the top 1/3 of the coated brownies into the
white chocolate. Let the excess drip off. Place the stick of the dipped brownie
into the Styrofoam block and decorate while coating is still wet, as it will
harden quickly. Store in an air tight container or wrap individual pops as gifts
or party favors.
Yield:
12 Brownie Pops
ANDES MINT NUT CRACKER PIE
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Andes Recipe Contest - First Place Winner
Submitted By: Gloria Piantek
Ingredients:
* 3/4 cup fine crushed butter flavored crackers
* 1 cup chopped pecans
* 1 (10 oz.) package Andes Crème De Menthe Baking Chips, divided
* 5 eggs, separated
* 1/2 cup granulated sugar
* 1/2 teaspoon baking powder
* 1/2 cup milk
* 1/4 cup granulated sugar
* 1 teaspoon vanilla
* 1 (8 ounce) container whipped topping or whipped cream
* Garnish: Fresh Mint Leaves (optional)
Directions:
Preheat oven to 350 degrees F.
In a large bowl, mix crushed crackers, pecans, and 3ounces of Andes Baking
Chips; set aside.
In a large mixing bowl, beat egg whites until soft peaks form. Gradually add
sugar and baking powder. Beat until stiff peaks form. Fold in reserved cracker
mixture. Spread evenly into well-greased 9-1/2 inch pie pan. Bake in preheated
oven for 25 minutes. Set aside to cool.
Meanwhile, whisk egg yolks in medium sized saucepan with milk and sugar. Stir
in 5 ounces of baking chips. Cook slowly over medium-low heat; stirring
frequently until mixture thickens slightly, about 7-10 minutes. Remove from
heat; stir in vanilla. Place chocolate filling in medium size bowl and set aside
to cool to room temperature. When pie crust is cool, remove and set aside 2
Tablespoons of baking chips. Stir remaining baking chips into cooled chocolate
mixture.
Spread 1 cup whipped cream topping over crust. Drizzle half the chocolate
mixture over and run a knife through to marble slightly. Spread remaining
whipped cream topping over the entire top of pie. Place spoonfuls of remaining
chocolate filling over whipped cream topping; swirl chocolate into whipped
topping to marbleize. Sprinkle the top with the reserved baking chips.
Refrigerate for several hours or until serving. Garnish the pie with fresh mint
leaves if desired.
Yield:
Serves: about 8 to 10
ANDES MARBLED MINT CHEESECAKE
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Andes Recipe Contest - Second Place Winner
Submitted By: Suzanne Banfield
Ingredients:
* 7 oz. chocolate cookie crumbs
* 3 tablespoons butter, melted
* 4 (8-ounce) packages full-fat cream cheese, room temperature
* 1 cup sugar
* 3 tablespoons cornstarch
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 cup heavy cream, divided
* 1 (4.67 oz.) package Andes Crème de Menthe Thins, divided
* ½ cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch
spring-form pan. Wrap the pan in aluminum foil, covering the bottom and sides.
Combine cookie crumbs and melted butter. Press lightly into bottom of pan and
1” up the sides.
In large mixing bowl, beat 1 package of cream cheese, 1/3 cup sugar and
cornstarch on low speed of electric mixer for 3 minutes. Beat in remaining cream
cheese, one package at a time. Add remaining sugar and vanilla extract; beat at
medium speed until blended. Add eggs, one at a time, beating well after each
addition. Beat in 1/2 cup heavy cream until just blended. Remove 1 cup of
batter to a small bowl and reserve.
In small microwave-safe bowl, mix 1/4 cup of heavy cream with 16 Andes chocolate
mints. Microwave for 30 seconds; stir until the mints are completely melted.
Pour into reserved batter and mix well. Drop vanilla and chocolate batters
alternately over the crust and draw a knife through the mixture to marble. Pour
remaining vanilla batter into the pan and drop spoonfuls of the chocolate batter
on top. Swirl with knife to get a marbled effect.
Place cheesecake in a large roasting pan; add boiling water to come one inch up
the side of the pan. Bake for about 1 hour, 15 minutes or until the edges are
starting to firm, but the center still has a little jiggle. Remove pan from
water bath to a wire rack; allow cake to cool for 2 hours. Cover pan with
plastic wrap; refrigerate for at least 4 hours. While cake is cooling, make
chocolate ganache by placing chocolate chips and remaining ¼ cup cream in
microwave-safe bowl. Heat for 30 seconds then, stir until mixture is smooth.
Chop remaining Andes Thins into large even pieces.
To serve, remove sides of spring-form pan, leaving cake on bottom of pan. Place
on serving plate. Spread an inch-wide border of chocolate ganache around the
outside edge of the top of the cake. Arrange chopped Thins on top of the
ganache.
Yield:
Makes one 9" cheesecake
ANDES MINT CHOCOLATE THUMBPRINT COOKIES
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Andes Recipe Contest - Second Place Winner
Submitted By: Renee Scherer
Ingredients:
* 1 cup butter, softened
* 1/4 cup white sugar
* 1/4 cup brown sugar
* 1 egg, beaten
* 1 tsp vanilla
* 1 1/2 cups flour
* 1/2 cup (Dutch-processed) cocoa powder
* 1/4 tsp salt
* 1 (10 oz.) package Andes Crème de Menthe Baking Chips, separated
* 2 Tb cream or half-and-half
Directions:
Preheat oven to 375 degrees F and prepare a baking sheet.
In a large mixing bowl, beat together the butter and sugars until creamy. Add
the egg and vanilla and stir to combine.
Melt 5 oz (half the bag) of Andes Crème de Menthe Baking Chips in a double
boiler or carefully in a microwave for 30 seconds. Add the melted chips to the
liquid ingredients and stir thoroughly. Add the dry ingredients (flour, dark
cocoa, salt) and stir until thoroughly mixed. Finally, add 2.5 oz (half the
remaining bag) unmelted baking chips and stir to distribute. Wrap the dough in
plastic and allow to chill in your refrigerator for at least 30 minutes.
To bake: Roll dough into 1 inch balls and place at least 2 inches apart on
prepared baking sheet. Indent center with thumb or dowel, and bake for 10
minutes. Bake all the cookies and allow them to cool on a rack.
As cookies are cooling, melt the remaining 2.5 oz. baking chips with 2 Tb cream.
Stir until smooth. Pour this filling into the centers of thumbprint cookies once
cooled.
Yield:
About 3½ dozen
ANDES CREME DE MENTHE BROWNIE POP
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Ingredients:
* 1- 8” x 8” pan of fudge brownies, prepared
* 2 packages (10 oz.) Andes Creme de Menthe Baking Chips,
* divided 1c. white candy melts
* OPTIONAL: Sprinkles, nonpareils, sugars, chopped nuts for decorating
Materials:
* 1 pkg. Popsicle sticks
* Styrofoam, block
Directions:
Line an 8” x 8” pan with non-stick foil, leaving longer ends to grasp so you can
easily remove baked brownies to cut them evenly. Make brownies according to the
package directions, adding 1/3 cup of Andes Creme de Menthe Baking Chips into
the mixture. Bake and let cool completely. Remove the brownie and cut into 12
equal rectangular pieces with a sharp blade. Cut one of the short ends rounded.
Insert Popsicle stick opposite square end of the brownie about 2/3 of the way
into the center. Put the brownies in the freezer for about 30 minutes. Melt the
remaining baking chips from the open package in a deep microwave safe cup, wide
enough to dip the width of the brownie freely. Set microwave for 30 seconds and
heat chips. Remove and stir. If chips are still mostly solid heat an additional
15 seconds. Remove and stir until chips are melted to a smooth liquid state. Let
cool slightly. Dip brownies one at a time into the melted chips until completely
covered. Let the excess drip off. Place the stick of the dipped brownie into the
Styrofoam block and let the coating harden. Melt white candy melts the same way
you did the baking chips. Dip only the top 1/3 of the coated brownies into the
white chocolate. Let the excess drip off. Place the stick of the dipped brownie
into the Styrofoam block and decorate while coating is still wet, as it will
harden quickly. Store in an air tight container or wrap individual pops as gifts
or party favors.
Yield:
12 Brownie Pops
Andes 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
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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
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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
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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 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
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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
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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
4 eggs
2 teaspoons vanilla
1 package (4.67 oz.) Andes Crème De Menthe Thins
chopped (28 candies) or 1 cup Andes Baking Chips
1 package (4.67 oz.) Andes Crème De Menthe Thins (28 candies)
3 Tablespoons whipping cream or milk
DIRECTIONS:
Crust:
1. Mix crumbs and 3 tablespoons sugar in a small bowl. Add butter; mix
well. Press onto bottom of 9-inch springform pan. Bake at 325°F, 10 minutes.
Filling:
2. 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 combined. Stir in 1 package of chopped Andes Candies (28 pieces) or
1 cup Andes Baking Chips; pour into crust.
3. 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:
4. Set aside 10-12 candy pieces, any flavor 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.
5. Refrigerate cheesecake 3 hours or until serving time.
YIELD
12 Servings
Andes Creme de Menthe Cupcakes
ANDES CREME DE MENTHE CUPCAKES
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INGREDIENTS:
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to
package directions)
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
1 container (16 oz.) white ready to spread frosting
DIRECTIONS:
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes® Crème de Menthe Baking Chips; reserve
remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool
completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp.
reserved chips.
YIELD:
24 Cupcakes
ANDES 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
4 eggs
2 teaspoons vanilla
1 package (4.67 oz.) Andes Crème De Menthe Thins
chopped (28 candies) or 1 cup Andes Baking Chips
1 package (4.67 oz.) Andes Crème De Menthe Thins (28 candies)
3 Tablespoons whipping cream or milk
DIRECTIONS:
Crust:
1. Mix crumbs and 3 tablespoons sugar in a small bowl. Add butter; mix
well. Press onto bottom of 9-inch springform pan. Bake at 325°F, 10 minutes.
Filling:
2. 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 combined. Stir in 1 package of chopped Andes Candies (28 pieces) or
1 cup Andes Baking Chips; pour into crust.
3. 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:
4. Set aside 10-12 candy pieces, any flavor 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.
5. Refrigerate cheesecake 3 hours or until serving time.
YIELD
12 Servings
ANDES CREME DE MENTHE CUPCAKES
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INGREDIENTS:
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to
package directions)
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
1 container (16 oz.) white ready to spread frosting
DIRECTIONS:
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes® Crème de Menthe Baking Chips; reserve
remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool
completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp.
reserved chips.
YIELD:
24 Cupcakes
Andes Pinwheel Cookies
ANDES PINWHEEL COOKIES
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INGREDIENTS:
1 cup (2 sticks) unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tbs. Vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cups cocoa
½ bag (5 oz.) Andes Crème de Menthe Baking Chips (melted & cooled) or 1/2 bag (5
oz.) Andes Peppermint Crunch Baking Chips (melted & cooled), substitute red food
coloring. 2 to 3 drops green food coloring or more if you prefer a darker color
Optional: white decorating sugar
DIRECTIONS:
In a large mixing bowl combine butter, sugar, eggs and vanilla. Beat at medium
speed, scraping bowl often, until creamy. In a separate bowl sift together the
flour, baking powder and salt. At a reduced speed add flour mixture. Beat until
well mixed.
Divide dough into 2 equal parts and place in separate bowls. Add melted Andes
mixture and cocoa to one and mix well. Add 2-3 drops of green food coloring to
the other and mix well. Shape each piece of dough into 4 x 5-inch rectangles;
wrap in plastic wrap and refrigerate 1 hour.
Roll out chocolate dough between two sheets of lightly floured wax paper to 7 x
12-inch rectangle. Repeat with green dough. Place green dough on top of
chocolate dough. Gently press the two together. Roll up, jellyroll fashion,
starting with 12-inch side; wrap in plastic wrap and refrigerate until firm (at
least 2 hours).
Heat oven to 375 degrees F. Cut log into ¼-inch slices with sharp knife and
place 1” apart onto ungreased baking sheet. Sprinkle with coarse white
decorating sugar if desired. Bake for 7-9 minutes, let cool on pan for about 1
minute then remove and place on a rack to cool completely. For best results,
keep dough chilled until ready to slice and bake.
YIELD:
2-3 Dozen Cookies
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 Crunch Cake Pops
ANDES PEPPERMINT CRUNCH CAKE POPS
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INGREDIENTS:
1 Yellow or White cake, prepared (box cake)
1/2 c. Vanilla frosting (ready to spread)
1 10 oz. package Andes Peppermint Crunch Baking Chips,
divided 1 package white coating candy
OPTIONAL: Sprinkles, nonpareils, sugars, finely chopped Baking
Chips
MATERIALS:
1 pkg. Lollipop sticks
Styrofoam, block
DIRECTIONS:
Make cake according to the package directions, adding 1/2 c. Andes Peppermint
Crunch Baking Chips to the batter, then bake. Let cake cool completely. Cut off
browned outside of cake. Crumble remaining cake into a large mixing bowl until
all the crumbs are an evenly fine texture. Add frosting a bit at a time, working
it into the crumb mixture until the crumbs start to cling together. Roll 1-1/2”
firm balls of the cake mixture in your hands. Place all the balls in the freezer
for 30-60 minutes. Prepare all your decorating supplies. Make sure to have a
block of Styrofoam ready to support the dipped pops until they dry. Remove cake
balls from freezer and carefully insert the sticks about 1” into the balls. Melt
the package of white coating candy in a deep narrow microwave safe container Set
microwave for 30 seconds and stir, heat an additional 15seconds and stir until
completely melted and smooth. Do not over heat. Stirring will help melt the last
pieces. Dip cake balls one at a time into the melted candy until completely
covered. Let the excess drip off. Stick the decorated cake pop, stick first,
into the Styrofoam block. Add sprinkles while coating is still wet as it will
harden quickly. Store in an air tight container or wrap individual pops as gifts
or party favors.
YIELD:
About 2 Dozen
Andes Peppermint Crunch Two Bite Scones
ANDES PEPPERMINT CRUNCH TWO BITE SCONES
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INGREDIENTS:
2 ¼ cups sifted all-purpose flour
A pinch of salt
1 tsp. baking powder
1/4 tsp. baking soda
3 tbs. granulated sugar
1 ½ sticks unsalted butter
½ cup heavy cream
1 bag (10 oz.) Peppermint Crunch Baking Chips (divided)
DIRECTIONS:
In a large mixing bowl sift dry ingredients together. Cut the butter into the
dry ingredients with a pastry cutter or two knives until the mixture resembles
coarse meal. (This can also be done in a food processor, using half the flour
mixture, Add to the remaining flour mixture in the bowl before adding cream.)
Fold in ½ bag (5 oz.) of Andes Peppermint Baking Chips.
Mixing lightly with your fingers, add the heavy cream just until the dough holds
together. Wrap in plastic and chill about ½ hour before rolling out.
Roll the dough to about ½-3/4-inch thick. Shape rolled dough into a square.
Using a sharp knife cut the dough into 2-inch squares and then diagonally in
half to create small triangles. Place scones on a parchment lined baking sheet.
Preheat oven to 375 degrees F. Bake 13-15 minutes or until golden brown and
puffed.
Remove from oven and let cool completely.
Melt the remaining Andes Peppermint Baking Chips in a microwave safe container
for 30 sec. Stir until completely smooth then with a teaspoon drizzle over the
cooled scones in an attractive pattern. Let scones stand to dry for 15 minutes
and serve.
YIELD:
2 Dozen
ANDES PINWHEEL COOKIES
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INGREDIENTS:
1 cup (2 sticks) unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tbs. Vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cups cocoa
½ bag (5 oz.) Andes Crème de Menthe Baking Chips (melted & cooled) or 1/2 bag (5
oz.) Andes Peppermint Crunch Baking Chips (melted & cooled), substitute red food
coloring. 2 to 3 drops green food coloring or more if you prefer a darker color
Optional: white decorating sugar
DIRECTIONS:
In a large mixing bowl combine butter, sugar, eggs and vanilla. Beat at medium
speed, scraping bowl often, until creamy. In a separate bowl sift together the
flour, baking powder and salt. At a reduced speed add flour mixture. Beat until
well mixed.
Divide dough into 2 equal parts and place in separate bowls. Add melted Andes
mixture and cocoa to one and mix well. Add 2-3 drops of green food coloring to
the other and mix well. Shape each piece of dough into 4 x 5-inch rectangles;
wrap in plastic wrap and refrigerate 1 hour.
Roll out chocolate dough between two sheets of lightly floured wax paper to 7 x
12-inch rectangle. Repeat with green dough. Place green dough on top of
chocolate dough. Gently press the two together. Roll up, jellyroll fashion,
starting with 12-inch side; wrap in plastic wrap and refrigerate until firm (at
least 2 hours).
Heat oven to 375 degrees F. Cut log into ¼-inch slices with sharp knife and
place 1” apart onto ungreased baking sheet. Sprinkle with coarse white
decorating sugar if desired. Bake for 7-9 minutes, let cool on pan for about 1
minute then remove and place on a rack to cool completely. For best results,
keep dough chilled until ready to slice and bake.
YIELD:
2-3 Dozen Cookies
ANDES CREAMY MINT BROWNIES
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INGREDIENTS:
BROWNIES:
1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Crème de Menthe Baking Chips
1/2 cup pecans or walnuts, chopped (optional)
TOPPING:
4 squares (1 oz. ea.) white baking chocolate, chopped
1 1/4 cups heavy whipping cream, divided
1 tsp. vanilla extract
2 tbsp. granulated sugar
1/2 cup Andes® Crème de Menthe Baking Chips, divided or 1 package (10 oz.)
Andes® Crème de Menthe or Toffee Crunch Thins, chopped.
DIRECTIONS:
BROWNIES:
Preheat oven to 325° F.
Lightly grease baking pan.
Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips.
Add nuts if desired.
Pour batter into prepared baking pan and bake according to package directions.
Cool in baking pan completely.
TOPPING:
In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.
Cook over low heat, stirring constantly until smooth; remove from heat. Stir in
1 tsp. vanilla extract.
Refrigerate 30-40 minutes or until chilled.
In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated
sugar, until stiff peaks form; fold into chocolate mixture.
Fold in 1/4 cup Andes® Crème de Menthe Baking Chips.
Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover;
refrigerate.
Cut into bars. Store in refrigerator.
YIELD:
9 - 16 Brownies
ANDES PEPPERMINT CRUNCH CAKE POPS
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INGREDIENTS:
1 Yellow or White cake, prepared (box cake)
1/2 c. Vanilla frosting (ready to spread)
1 10 oz. package Andes Peppermint Crunch Baking Chips,
divided 1 package white coating candy
OPTIONAL: Sprinkles, nonpareils, sugars, finely chopped Baking
Chips
MATERIALS:
1 pkg. Lollipop sticks
Styrofoam, block
DIRECTIONS:
Make cake according to the package directions, adding 1/2 c. Andes Peppermint
Crunch Baking Chips to the batter, then bake. Let cake cool completely. Cut off
browned outside of cake. Crumble remaining cake into a large mixing bowl until
all the crumbs are an evenly fine texture. Add frosting a bit at a time, working
it into the crumb mixture until the crumbs start to cling together. Roll 1-1/2”
firm balls of the cake mixture in your hands. Place all the balls in the freezer
for 30-60 minutes. Prepare all your decorating supplies. Make sure to have a
block of Styrofoam ready to support the dipped pops until they dry. Remove cake
balls from freezer and carefully insert the sticks about 1” into the balls. Melt
the package of white coating candy in a deep narrow microwave safe container Set
microwave for 30 seconds and stir, heat an additional 15seconds and stir until
completely melted and smooth. Do not over heat. Stirring will help melt the last
pieces. Dip cake balls one at a time into the melted candy until completely
covered. Let the excess drip off. Stick the decorated cake pop, stick first,
into the Styrofoam block. Add sprinkles while coating is still wet as it will
harden quickly. Store in an air tight container or wrap individual pops as gifts
or party favors.
YIELD:
About 2 Dozen
ANDES PEPPERMINT CRUNCH TWO BITE SCONES
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INGREDIENTS:
2 ¼ cups sifted all-purpose flour
A pinch of salt
1 tsp. baking powder
1/4 tsp. baking soda
3 tbs. granulated sugar
1 ½ sticks unsalted butter
½ cup heavy cream
1 bag (10 oz.) Peppermint Crunch Baking Chips (divided)
DIRECTIONS:
In a large mixing bowl sift dry ingredients together. Cut the butter into the
dry ingredients with a pastry cutter or two knives until the mixture resembles
coarse meal. (This can also be done in a food processor, using half the flour
mixture, Add to the remaining flour mixture in the bowl before adding cream.)
Fold in ½ bag (5 oz.) of Andes Peppermint Baking Chips.
Mixing lightly with your fingers, add the heavy cream just until the dough holds
together. Wrap in plastic and chill about ½ hour before rolling out.
Roll the dough to about ½-3/4-inch thick. Shape rolled dough into a square.
Using a sharp knife cut the dough into 2-inch squares and then diagonally in
half to create small triangles. Place scones on a parchment lined baking sheet.
Preheat oven to 375 degrees F. Bake 13-15 minutes or until golden brown and
puffed.
Remove from oven and let cool completely.
Melt the remaining Andes Peppermint Baking Chips in a microwave safe container
for 30 sec. Stir until completely smooth then with a teaspoon drizzle over the
cooled scones in an attractive pattern. Let scones stand to dry for 15 minutes
and serve.
YIELD:
2 Dozen
Andes Peppermint Crunch Sandwich Cookies
ANDES PEPPERMINT CRUNCH SANDWICH COOKIES
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INGREDIENTS:
COOKIES
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 c. (1-10 oz. package) Andes Peppermint Crunch Baking Chips
BUTTERCREAM ICING
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Red food coloring (optional)
METHOD:
COOKIES
Sift together flour, cocoa, baking powder and salt in a medium bowl and set
aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with
an electric mixer until creamy. Beat in the egg, orange juice and vanilla.
Gradually beat in the flour mixture 1/3 at a time, beating at low speed just
until blended. Stir in Andes Peppermint Crunch Baking Chips or Andes Crème de
Menthe Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill
until firm enough to be rolled (2-3 hours).
BUTTERCREAM ICING
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter,
shortening, and vanilla.
Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until
all ingredients have been thoroughly mixed together. Add water and blend an
additional minute or so, until creamy. Store in airtight container until ready
to use.
DIRECTIONS:
Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle
cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes.
Cool completely; spread icing with a knife of pipe from piping bag onto the
bottom side about 1/4" thick and gently press the bottom side of a second cookie
on top.
YIELD:
4 Dozen Filled Cookies
Andes Double Chocolate Peppermint Crunch Cookies
ANDES DOUBLE CHOCOLATE PEPPERMINT CRUNCH COOKIES
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INGREDIENTS:
1 cup unsalted butter
2 tablespoons instant coffee granules
2 cups plus two tablespoons all-purpose flour
3/4 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
1-4 oz. bar of semi-sweet chocolate, chunked
1 cup coarsely chopped pecans or walnuts (optional)
METHOD:
Preheat oven to 350° F.
In a small saucepan melt butter with coffee granules over low heat until
granules are completely dissolved. Remove pan from heat and let cool to about
room temperature.
Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside.
Beat butter mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at
medium speed with an electric mixer until creamy. Beat in eggs. Gradually beat
in the flour mixture 1/3 at a time, beating at low speed just until blended.
Stir in Andes Peppermint Crunch Baking Chips, chocolate chunks and nuts.
Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment
lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1
minute then transfer to wire racks to cool completely.
YIELD:
Make approximately 4 dozen cookies.
Andes Peppermint Crumble Bars
ANDES PEPPERMINT CRUMBLE BARS
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INGREDIENTS:
1 (10 oz.) package of teddy bear-shaped chocolate grahams, crushed
½ c. (1 stick) unsalted butter, melted
1 (10 oz.) package Andes Peppermint Crunch Baking Chips, divided
6 oz. white chocolate, chopped
1 c. pecans, chopped
1 c. flaked coconut
1 cup golden raisins
6 oz. semisweet chocolate, chopped
1 large egg, lightly beaten
1 (14 oz.) can sweetened condensed milk
DIRECTIONS:
Pre-heat oven to 350 degrees. In a small sauce pan over low heat, melt butter
and ½ cup Andes Peppermint Crunch Baking Chips. Place graham crumbs into a small
bowl and pour melted mixture into crumbs, combine completely. Press mixture
evenly into a lightly greased, 9” x 13” pan Sprinkle 1 cup of Andes Peppermint
Crunch Baking Chips over crust, next the white chocolate, then the chopped
pecans, flaked coconut, raisins, and finally the semisweet chocolate. Beat the
egg into the sweetened condensed milk and pour mixture evenly over the toppings.
Bake at 350 degrees for 35 minutes. Sprinkle remaining Andes Peppermint Crunch
Baking Chips over the top while still warm. Place on a wire rack and cool. Cut
into bars to serve.
YIELD:
4 Dozen Bars
Andes Peppermint Crunch Icebox Cookies
ANDES PEPPERMINT CRUNCH ICEBOX COOKIES
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INGREDIENTS:
1 1/2 cups unsalted butter - softened
1 1/4 cups sugar
1/3 cup brown sugar - firmly packed
2 large eggs
1 1/2 tsp. vanilla
3 1/3 cups all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon
1-1/2 cups pecans - finely chopped
2 cups (10 oz.) Andes® Peppermint Crunch Baking Chips
1/2 cup red decorator sugar
DIRECTIONS:
Combine butter and sugars in a large bowl and beat with an electric mixer until
well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder,
salt and cinnamon. Add dry ingredients to butter mixture, beating at medium
speed. Stir in pecans and Andes Peppermint Crunch Baking Chips. Cover and chill
dough for 1/2 hour.
Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2
(12-inch) logs. Wrap in wax paper and freeze until firm.
Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in
the sugar.
Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick
slices. Place slices on easy-release foil lined cookie sheets.
Bake cookies at 350° degrees for 11 to 13 minutes or until edges are lightly
browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack
and cool completely.
YIELD:
6 Dozen Cookies
ANDES PEPPERMINT CRUNCH SANDWICH COOKIES
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INGREDIENTS:
COOKIES
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 c. (1-10 oz. package) Andes Peppermint Crunch Baking Chips
BUTTERCREAM ICING
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Red food coloring (optional)
METHOD:
COOKIES
Sift together flour, cocoa, baking powder and salt in a medium bowl and set
aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with
an electric mixer until creamy. Beat in the egg, orange juice and vanilla.
Gradually beat in the flour mixture 1/3 at a time, beating at low speed just
until blended. Stir in Andes Peppermint Crunch Baking Chips or Andes Crème de
Menthe Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill
until firm enough to be rolled (2-3 hours).
BUTTERCREAM ICING
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter,
shortening, and vanilla.
Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until
all ingredients have been thoroughly mixed together. Add water and blend an
additional minute or so, until creamy. Store in airtight container until ready
to use.
DIRECTIONS:
Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle
cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes.
Cool completely; spread icing with a knife of pipe from piping bag onto the
bottom side about 1/4" thick and gently press the bottom side of a second cookie
on top.
YIELD:
4 Dozen Filled Cookies
ANDES DOUBLE CHOCOLATE PEPPERMINT CRUNCH COOKIES
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INGREDIENTS:
1 cup unsalted butter
2 tablespoons instant coffee granules
2 cups plus two tablespoons all-purpose flour
3/4 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
1-4 oz. bar of semi-sweet chocolate, chunked
1 cup coarsely chopped pecans or walnuts (optional)
METHOD:
Preheat oven to 350° F.
In a small saucepan melt butter with coffee granules over low heat until
granules are completely dissolved. Remove pan from heat and let cool to about
room temperature.
Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside.
Beat butter mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at
medium speed with an electric mixer until creamy. Beat in eggs. Gradually beat
in the flour mixture 1/3 at a time, beating at low speed just until blended.
Stir in Andes Peppermint Crunch Baking Chips, chocolate chunks and nuts.
Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment
lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1
minute then transfer to wire racks to cool completely.
YIELD:
Make approximately 4 dozen cookies.
ANDES PEPPERMINT CRUMBLE BARS
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INGREDIENTS:
1 (10 oz.) package of teddy bear-shaped chocolate grahams, crushed
½ c. (1 stick) unsalted butter, melted
1 (10 oz.) package Andes Peppermint Crunch Baking Chips, divided
6 oz. white chocolate, chopped
1 c. pecans, chopped
1 c. flaked coconut
1 cup golden raisins
6 oz. semisweet chocolate, chopped
1 large egg, lightly beaten
1 (14 oz.) can sweetened condensed milk
DIRECTIONS:
Pre-heat oven to 350 degrees. In a small sauce pan over low heat, melt butter
and ½ cup Andes Peppermint Crunch Baking Chips. Place graham crumbs into a small
bowl and pour melted mixture into crumbs, combine completely. Press mixture
evenly into a lightly greased, 9” x 13” pan Sprinkle 1 cup of Andes Peppermint
Crunch Baking Chips over crust, next the white chocolate, then the chopped
pecans, flaked coconut, raisins, and finally the semisweet chocolate. Beat the
egg into the sweetened condensed milk and pour mixture evenly over the toppings.
Bake at 350 degrees for 35 minutes. Sprinkle remaining Andes Peppermint Crunch
Baking Chips over the top while still warm. Place on a wire rack and cool. Cut
into bars to serve.
YIELD:
4 Dozen Bars
ANDES PEPPERMINT CRUNCH ICEBOX COOKIES
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INGREDIENTS:
1 1/2 cups unsalted butter - softened
1 1/4 cups sugar
1/3 cup brown sugar - firmly packed
2 large eggs
1 1/2 tsp. vanilla
3 1/3 cups all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon
1-1/2 cups pecans - finely chopped
2 cups (10 oz.) Andes® Peppermint Crunch Baking Chips
1/2 cup red decorator sugar
DIRECTIONS:
Combine butter and sugars in a large bowl and beat with an electric mixer until
well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder,
salt and cinnamon. Add dry ingredients to butter mixture, beating at medium
speed. Stir in pecans and Andes Peppermint Crunch Baking Chips. Cover and chill
dough for 1/2 hour.
Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2
(12-inch) logs. Wrap in wax paper and freeze until firm.
Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in
the sugar.
Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick
slices. Place slices on easy-release foil lined cookie sheets.
Bake cookies at 350° degrees for 11 to 13 minutes or until edges are lightly
browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack
and cool completely.
YIELD:
6 Dozen Cookies
Andes Peppermint Crunch Crescents
ANDES PEPPERMINT CRUNCH CRESCENTS
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INGREDIENTS:
1 c. unsalted butter, softened
3 2/3 c. powdered sugar, divided
2 ½ c. all-purpose flour, sifted
1/8 tsp. salt
2 c. (1 - 10 oz. package) Andes Peppermint Crunch Baking Chips, divided
3 tbs. milk or water
DIRECTIONS:
Pre-heat oven to 325 degrees.
Beat butter with an electric mixer until creamy. Add 2/3 cup powdered sugar and
salt, beat well. Gradually add flour, a little at a time, to butter mixture,
beating on low speed just until blended after each addition. Dough will be very
crumbly. Fold in 1 cup, (5 oz.) of Andes Peppermint Crunch Baking Chips. Press
dough together and then divide into thirds; cover and chill 4 hours or
overnight.
Working with one portion of dough at a time, divide into 12 even pieces. First
form a roll about 2” long then curve the ends to shape a crescent and place
about 2” apart on a lightly greased baking sheet.
Bake cookies at 325 degrees for 18 minutes or until lightly browned. Let cookies
set 1 minute on baking sheet. Carefully roll warm cookies in 1½ cups powdered
sugar then move to wire rack and cool. Before completely cool roll in powdered
sugar again and set back on rack to cool completely. Combine remaining 1½ cups
of powdered sugar and 3 tbs. of milk or water, stirring until smooth. Drizzle
icing over cookies a couple at a time and sprinkle a few of the remaining baking
chips over the top and press gently. Let icing set before serving. Store in an
air-tight container.
YIELD:
3 Dozen Cookies
Andes Peppermint Crunch Gooey Squares
ANDES PEPPERMINT CRUNCH GOOEY SQUARES
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INGREDIENTS:
CAKE BASE:
1 yellow cake mix
½ c. (1 stick) unsalted butter, melted
2 large eggs, beaten
1 c. pecans, chopped
1 c. (5 oz.) Andes Peppermint Crunch Baking Chips
TOPPING:
1 package (8 oz.) cream cheese, softened
3 cups powdered sugar, sifted
2 large eggs, beaten
1 c. (5 oz.) Andes Peppermint Crunch Baking Chips
DIRECTIONS:
Pre-heat oven to 350 degrees.
For cake base, combine the cake mix, melted butter and eggs in a mixing bowl and
blend completely. Fold in 1 cup of the Andes Peppermint Crunch Baking Chips and
pecans. Batter will be stiff. Spread batter into lightly greased and floured 9”
x 13” baking pan.
For the topping, beat cream cheese until creamy. Add eggs and powdered sugar,
beat until smooth. Fold in 1 cup Andes Peppermint Crunch Baking Chips. Spread
mixture evenly over cake base covering completely. Bake at 350 degrees for 45-50
minutes. Place on a wire rack and cool. Cut into squares to serve.
YIELD:
4 Dozen
Andes Peppermint Crunch Chunkies
ANDES PEPPERMINT CRUNCH CHUNKIES
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INGREDIENTS:
2 sticks (1/2 Lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans, toasted
1 1/2 cups Andes® Peppermint Crunch Baking Chips
DIRECTIONS:
Preheat oven to 300° F.
Using an electric mixer, cream the butter, brown sugar and granulated sugar
until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on
lightly greased cookie sheets two inches apart. Press lightly.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not
over bake.
They get crunchy on the outside but remain soft inside. Remove from cookie sheet
and let cool.
YIELD:
30 - 3" or 60 - 1 1/2" cookies.
Andes Peppermint Crunch Cupcakes
ANDES PEPPERMINT CRUNCH CUPCAKES
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INGREDIENTS:
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to
package directions)
1 package (10 oz.) Andes Peppermint Crunch Baking Chips
1 container (16 oz.) white ready to spread frosting
DIRECTIONS:
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes Peppermint Crunch
Baking Chips; reserve remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool
completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp.
reserved chips.
YIELD:
24 Cupcakes
ANDES PEPPERMINT CRUNCH CRESCENTS
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INGREDIENTS:
1 c. unsalted butter, softened
3 2/3 c. powdered sugar, divided
2 ½ c. all-purpose flour, sifted
1/8 tsp. salt
2 c. (1 - 10 oz. package) Andes Peppermint Crunch Baking Chips, divided
3 tbs. milk or water
DIRECTIONS:
Pre-heat oven to 325 degrees.
Beat butter with an electric mixer until creamy. Add 2/3 cup powdered sugar and
salt, beat well. Gradually add flour, a little at a time, to butter mixture,
beating on low speed just until blended after each addition. Dough will be very
crumbly. Fold in 1 cup, (5 oz.) of Andes Peppermint Crunch Baking Chips. Press
dough together and then divide into thirds; cover and chill 4 hours or
overnight.
Working with one portion of dough at a time, divide into 12 even pieces. First
form a roll about 2” long then curve the ends to shape a crescent and place
about 2” apart on a lightly greased baking sheet.
Bake cookies at 325 degrees for 18 minutes or until lightly browned. Let cookies
set 1 minute on baking sheet. Carefully roll warm cookies in 1½ cups powdered
sugar then move to wire rack and cool. Before completely cool roll in powdered
sugar again and set back on rack to cool completely. Combine remaining 1½ cups
of powdered sugar and 3 tbs. of milk or water, stirring until smooth. Drizzle
icing over cookies a couple at a time and sprinkle a few of the remaining baking
chips over the top and press gently. Let icing set before serving. Store in an
air-tight container.
YIELD:
3 Dozen Cookies
ANDES PEPPERMINT CRUNCH GOOEY SQUARES
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INGREDIENTS:
CAKE BASE:
1 yellow cake mix
½ c. (1 stick) unsalted butter, melted
2 large eggs, beaten
1 c. pecans, chopped
1 c. (5 oz.) Andes Peppermint Crunch Baking Chips
TOPPING:
1 package (8 oz.) cream cheese, softened
3 cups powdered sugar, sifted
2 large eggs, beaten
1 c. (5 oz.) Andes Peppermint Crunch Baking Chips
DIRECTIONS:
Pre-heat oven to 350 degrees.
For cake base, combine the cake mix, melted butter and eggs in a mixing bowl and
blend completely. Fold in 1 cup of the Andes Peppermint Crunch Baking Chips and
pecans. Batter will be stiff. Spread batter into lightly greased and floured 9”
x 13” baking pan.
For the topping, beat cream cheese until creamy. Add eggs and powdered sugar,
beat until smooth. Fold in 1 cup Andes Peppermint Crunch Baking Chips. Spread
mixture evenly over cake base covering completely. Bake at 350 degrees for 45-50
minutes. Place on a wire rack and cool. Cut into squares to serve.
YIELD:
4 Dozen
ANDES PEPPERMINT CRUNCH CHUNKIES
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INGREDIENTS:
2 sticks (1/2 Lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans, toasted
1 1/2 cups Andes® Peppermint Crunch Baking Chips
DIRECTIONS:
Preheat oven to 300° F.
Using an electric mixer, cream the butter, brown sugar and granulated sugar
until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on
lightly greased cookie sheets two inches apart. Press lightly.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not
over bake.
They get crunchy on the outside but remain soft inside. Remove from cookie sheet
and let cool.
YIELD:
30 - 3" or 60 - 1 1/2" cookies.
ANDES PEPPERMINT CRUNCH CUPCAKES
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INGREDIENTS:
1 package (18.25 oz.) Devil's Food cake mix (Eggs, oil, and water according to
package directions)
1 package (10 oz.) Andes Peppermint Crunch Baking Chips
1 container (16 oz.) white ready to spread frosting
DIRECTIONS:
Preheat oven according to cake mix package directions.
Prepare cake mix; stir in 1 cup Andes Peppermint Crunch
Baking Chips; reserve remaining chips.
Divide batter evenly into cupcake pans lines with foil baking cups.
Bake according to cake mix package directions.
Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool
completely.
Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp.
reserved chips.
YIELD:
24 Cupcakes
Andes 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 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 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
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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 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
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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 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
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 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
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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 Cassata (Pound Cake)
ANDES CASSATA (POUND CAKE)
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INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 tablespoon milk
1 cup powdered sugar
One 12 ounce pound cake purchased or home baked
1/2 cup Andes Crème de Menthe chips
3/4 cup toasted almonds sliced
One can (15 ounces) Chocolate Butter Cream Frosting
DIRECTIONS:
Beat cream cheese, milk and vanilla extract until smooth.
Sift powdered sugar into bowl and continue to beat until smooth.
Stir in Andes chips.
Refrigerate until consistency of filling is thick and spreadable, about 1 hour.
Cut pound cake horizontally into three layers.
Spread half of the filling over bottom layer, top with middle layer, remaining
filling and third layer. Spread sides and top of cake with Frosting, press
almonds on sides of cake. Use any leftover Frosting to decorate top of cake.
Return cake to refrigerator until ready to serve
YIELD:
8-10 Servings
ANDES 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 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
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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 CASSATA (POUND CAKE)
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INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 tablespoon milk
1 cup powdered sugar
One 12 ounce pound cake purchased or home baked
1/2 cup Andes Crème de Menthe chips
3/4 cup toasted almonds sliced
One can (15 ounces) Chocolate Butter Cream Frosting
DIRECTIONS:
Beat cream cheese, milk and vanilla extract until smooth.
Sift powdered sugar into bowl and continue to beat until smooth.
Stir in Andes chips.
Refrigerate until consistency of filling is thick and spreadable, about 1 hour.
Cut pound cake horizontally into three layers.
Spread half of the filling over bottom layer, top with middle layer, remaining
filling and third layer. Spread sides and top of cake with Frosting, press
almonds on sides of cake. Use any leftover Frosting to decorate top of cake.
Return cake to refrigerator until ready to serve
YIELD:
8-10 Servings
Andes Ice Cream Topping
ANDES ICE CREAM TOPPING
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INGREDIENTS:
1 cup whipping cream
1 tablespoon butter
1 cup Andes Crème de Menthe Baking Chips or 1 cup Andes Peppermint Crunch Baking
Chips
DIRECTIONS:
Place all ingredients into 2 cup microwaveable bowl or measure.
Microwave on high 45 seconds.
Stir until chips are completely melted and mixture is thoroughly combined. Serve
over ice cream. Store any remaining topping in refrigerator.
Conventional: In small saucepan, melt Andes Crème de Menthe Chips, whipping
cream and butter over low heat, stirring constantly.
YIELD:
1 Cup
Andes 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 Truffles
ANDES TRUFFLES
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INGREDIENTS:
1 cup whipping cream
8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized
pieces about the size of a coffee bean.
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided. (Reserve 1 cup,
finely chopped for coating truffles.) Can also be made with 2 packages of Andes
Toffee Crunch or Cherry Jubilee Thins, chopped.
Optional coatings: Confectioner's sugar, cocoa powder, finely chopped nuts
DIRECTIONS:
Put the chocolate and Andes Baking Chips in a medium heatproof bowl. Put the
cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat
and let stand about 1-2 minutes. Pour 1/2 of the hot cream over the chocolate
and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining
cream into the chocolate mixture slowly (do not add all at once) using the whisk
to incorporate the cream as you pour until the mixture is smooth and homogenous.
Cool the mixture in the refrigerator for 1 hour.
Finely chop the remaining baking chips and set aside.
Remove the bowl and let it stand for 1-2 minutes. Using a teaspoon or melon
baller, scoop our bite-sized spoonfuls and roll them in the palm of your hands
to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the
finely chopped Andes Crème de Menthe Baking Chips to coat. Store in an airtight
container and refrigerate until ready to serve
YIELD:
Makes about 45 truffles.
Andes® 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 ICE CREAM TOPPING
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INGREDIENTS:
1 cup whipping cream
1 tablespoon butter
1 cup Andes Crème de Menthe Baking Chips or 1 cup Andes Peppermint Crunch Baking
Chips
DIRECTIONS:
Place all ingredients into 2 cup microwaveable bowl or measure.
Microwave on high 45 seconds.
Stir until chips are completely melted and mixture is thoroughly combined. Serve
over ice cream. Store any remaining topping in refrigerator.
Conventional: In small saucepan, melt Andes Crème de Menthe Chips, whipping
cream and butter over low heat, stirring constantly.
YIELD:
1 Cup
ANDES 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 TRUFFLES
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INGREDIENTS:
1 cup whipping cream
8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized
pieces about the size of a coffee bean.
1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided. (Reserve 1 cup,
finely chopped for coating truffles.) Can also be made with 2 packages of Andes
Toffee Crunch or Cherry Jubilee Thins, chopped.
Optional coatings: Confectioner's sugar, cocoa powder, finely chopped nuts
DIRECTIONS:
Put the chocolate and Andes Baking Chips in a medium heatproof bowl. Put the
cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat
and let stand about 1-2 minutes. Pour 1/2 of the hot cream over the chocolate
and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining
cream into the chocolate mixture slowly (do not add all at once) using the whisk
to incorporate the cream as you pour until the mixture is smooth and homogenous.
Cool the mixture in the refrigerator for 1 hour.
Finely chop the remaining baking chips and set aside.
Remove the bowl and let it stand for 1-2 minutes. Using a teaspoon or melon
baller, scoop our bite-sized spoonfuls and roll them in the palm of your hands
to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the
finely chopped Andes Crème de Menthe Baking Chips to coat. Store in an airtight
container and refrigerate until ready to serve
YIELD:
Makes about 45 truffles.
ANDES® 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 Mint Cappuccino Cookies
ANDES MINT CAPPUCCINO COOKIES
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INGREDIENTS:
1 cup (2 sticks) unsalted butter (softened)
1 cup brown sugar (firmly packed)
1 cup granulated sugar
¼ cup instant coffee
2 large eggs
1 tbs. sweetened condensed milk
1 tbs. milk
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 bag (10 oz.) Andes Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes
Crème de Menthe Thins, chopped.
DIRECTIONS:
In a large mixing bowl combine butter, both sugars and instant coffee. Cream
them together until they’re light and fluffy. Add eggs, condensed milk, milk and
vanilla to the creamed mixture, one at a time. In a separate bowl sift together
the flour, baking soda and salt. Mix the sifted ingredients into the creamed
mixture and stir just until incorporated. Fold in the Andes Baking Chips.
Refrigerate dough for 1 hour.
Preheat oven to 375 degrees. Drop rounded teaspoonful amounts of chilled dough
onto an ungreased baking sheet. Bake for 8-10 minutes, let cool on pan for about
1 minute then remove and place on a rack to cool completely. For best results,
keep dough chilled until ready to spoon onto baking sheet.
YIELD:
5 Dozen Cookies
Andes® Peppermint Crunch Whoopies Pies
ANDES® PEPPERMINT CRUNCH 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 cups (1 package 10 oz.) Andes Peppermint Crunch Baking Chips, divided.
(Reserve 1 cup, finely chopped for coating truffles.)
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® 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® Creamy Peppermint Fudge
ANDES® CREAMY PEPPERMINT 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® Peppermint Crunch Baking Chips or Thins, 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® Peppermint Crunch Baking Chips (or crumbled Thins) 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 MINT CAPPUCCINO COOKIES
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INGREDIENTS:
1 cup (2 sticks) unsalted butter (softened)
1 cup brown sugar (firmly packed)
1 cup granulated sugar
¼ cup instant coffee
2 large eggs
1 tbs. sweetened condensed milk
1 tbs. milk
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 bag (10 oz.) Andes Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes
Crème de Menthe Thins, chopped.
DIRECTIONS:
In a large mixing bowl combine butter, both sugars and instant coffee. Cream
them together until they’re light and fluffy. Add eggs, condensed milk, milk and
vanilla to the creamed mixture, one at a time. In a separate bowl sift together
the flour, baking soda and salt. Mix the sifted ingredients into the creamed
mixture and stir just until incorporated. Fold in the Andes Baking Chips.
Refrigerate dough for 1 hour.
Preheat oven to 375 degrees. Drop rounded teaspoonful amounts of chilled dough
onto an ungreased baking sheet. Bake for 8-10 minutes, let cool on pan for about
1 minute then remove and place on a rack to cool completely. For best results,
keep dough chilled until ready to spoon onto baking sheet.
YIELD:
5 Dozen Cookies
ANDES® PEPPERMINT CRUNCH 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 cups (1 package 10 oz.) Andes Peppermint Crunch Baking Chips, divided.
(Reserve 1 cup, finely chopped for coating truffles.)
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® 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® CREAMY PEPPERMINT 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® Peppermint Crunch Baking Chips or Thins, 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® Peppermint Crunch Baking Chips (or crumbled Thins) 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® Peppermint Crunch Truffles
ANDES® PEPPERMINT CRUNCH 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 Peppermint Crunch Baking Chips, divided. (Reserve 1
cup, finely chopped for coating truffles.)
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® 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® Creme de Menthe Cake Pops
ANDES® CREME DE MENTHE CAKE POPS
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INGREDIENTS:
1 Chocolate cake, prepared (devils food box cake)
1/2 c. Chocolate frosting (ready to spread)
1- 10 oz. package Andes Creme de Menthe Baking Chips
OPTIONAL: Sprinkles, nonpareils, colored sugars or finely chopped nuts for
decorating
MATERIALS:
1 pkg. Lollipop sticks
Styrofoam, block
DIRECTIONS:
Make cake according to the package directions and let cool completely. Remove
any crisp cake edges and crumble cake into a large mixing bowl until all the
crumbs are an evenly fine texture. Add frosting a bit at a time, working it into
the crumb mixture until the crumbs begin to cling together. Roll 1 1/2” firm
balls of the cake mixture in your hands. Place all the balls in the freezer for
30-60 minutes. Prepare all your decorating supplies. Make sure to have a block
of Styrofoam ready to support the dipped pops until they dry. Remove cake balls
from freezer and carefully insert one stick about 1” into each ball. Melt the
package of Andes Creme de Menthe Baking Chips in a deep, narrow, microwave safe
container (reserve 1/4 cup, finely chopped if you plan to decorate the pops with
them). Set microwave for 30 seconds and stir, then heat for additional 15
seconds and stir until chips are melted and smooth. Do not over heat. Stirring
will help melt the last few pieces. Dip cake balls one at a time into the melted
chips until completely covered. Let the excess drip off. Stick the decorated
cake pop, stick first, into the Styrofoam block. Add sprinkles while coating is
still wet as it will harden quickly. Store in an air tight container or wrap
individual pops as gifts or party favors.
Andes® Mint (or Peppermint Crunch) Wafer Bites
ANDES® MINT (OR PEPPERMINT CRUNCH) WAFER BITES
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INGREDIENTS:
2 boxes vanilla wafer cookies
1 cup heavy whipping cream
1 pkg. semisweet chocolate chips, divided
1 pkg. (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips,
divided (reserve 1 c., finely chopped for decorating)
METHOD:
Put ½ package of chocolate chips and ½ package of Andes Baking Chips in a medium
heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to
a boil. Remove from heat and let stand about 1-2 minutes. Pour ½ of the hot
cream over the candy mixture and let it sit for 30 seconds. Then slowly whisk
until smooth. Pour remaining cream into the mixture slowly (do not add all at
once) using the whisk to incorporate the cream as you pour until the mixture is
smooth and homogenous. Cool the mixture in the refrigerator for 1 hour.
Finely chop the remaining baking chips and set aside.
Sort wafer cookies. Retain an even number to create sandwich cookies.
Remove the bowl of chocolate mixture from the refrigerator and let it stand at
room temperature for 1-2 minutes. Using a ¼ teaspoon, scoop out small amount and
place it in the center of the bottom side of 1 wafer. Take a second wafer
(bottom sides together), gently press the filling between the cookies but not
past the edge. Once sandwich bites are made return to the refrigerator for 15
minutes to set. Melt remaining chocolate chips in a microwave safe container.
Microwave on high for 15 second intervals until candies are melted; stir until
smooth. Do not over heat. Take sandwich cookies from refrigerator and dip one
side into the chocolate, gently shake off excess and turn right side up and
place on rack. Sprinkle desired amount of baking chips on cookies while
chocolate is still warm. Let cookies set until dry. Store in an airtight
container and refrigerate until ready to serve.
YIELD:
Makes about 6 dozen
ANDES® PEPPERMINT CRUNCH 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 Peppermint Crunch Baking Chips, divided. (Reserve 1
cup, finely chopped for coating truffles.)
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® 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® CREME DE MENTHE CAKE POPS
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INGREDIENTS:
1 Chocolate cake, prepared (devils food box cake)
1/2 c. Chocolate frosting (ready to spread)
1- 10 oz. package Andes Creme de Menthe Baking Chips
OPTIONAL: Sprinkles, nonpareils, colored sugars or finely chopped nuts for
decorating
MATERIALS:
1 pkg. Lollipop sticks
Styrofoam, block
DIRECTIONS:
Make cake according to the package directions and let cool completely. Remove
any crisp cake edges and crumble cake into a large mixing bowl until all the
crumbs are an evenly fine texture. Add frosting a bit at a time, working it into
the crumb mixture until the crumbs begin to cling together. Roll 1 1/2” firm
balls of the cake mixture in your hands. Place all the balls in the freezer for
30-60 minutes. Prepare all your decorating supplies. Make sure to have a block
of Styrofoam ready to support the dipped pops until they dry. Remove cake balls
from freezer and carefully insert one stick about 1” into each ball. Melt the
package of Andes Creme de Menthe Baking Chips in a deep, narrow, microwave safe
container (reserve 1/4 cup, finely chopped if you plan to decorate the pops with
them). Set microwave for 30 seconds and stir, then heat for additional 15
seconds and stir until chips are melted and smooth. Do not over heat. Stirring
will help melt the last few pieces. Dip cake balls one at a time into the melted
chips until completely covered. Let the excess drip off. Stick the decorated
cake pop, stick first, into the Styrofoam block. Add sprinkles while coating is
still wet as it will harden quickly. Store in an air tight container or wrap
individual pops as gifts or party favors.
ANDES® MINT (OR PEPPERMINT CRUNCH) WAFER BITES
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INGREDIENTS:
2 boxes vanilla wafer cookies
1 cup heavy whipping cream
1 pkg. semisweet chocolate chips, divided
1 pkg. (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips,
divided (reserve 1 c., finely chopped for decorating)
METHOD:
Put ½ package of chocolate chips and ½ package of Andes Baking Chips in a medium
heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to
a boil. Remove from heat and let stand about 1-2 minutes. Pour ½ of the hot
cream over the candy mixture and let it sit for 30 seconds. Then slowly whisk
until smooth. Pour remaining cream into the mixture slowly (do not add all at
once) using the whisk to incorporate the cream as you pour until the mixture is
smooth and homogenous. Cool the mixture in the refrigerator for 1 hour.
Finely chop the remaining baking chips and set aside.
Sort wafer cookies. Retain an even number to create sandwich cookies.
Remove the bowl of chocolate mixture from the refrigerator and let it stand at
room temperature for 1-2 minutes. Using a ¼ teaspoon, scoop out small amount and
place it in the center of the bottom side of 1 wafer. Take a second wafer
(bottom sides together), gently press the filling between the cookies but not
past the edge. Once sandwich bites are made return to the refrigerator for 15
minutes to set. Melt remaining chocolate chips in a microwave safe container.
Microwave on high for 15 second intervals until candies are melted; stir until
smooth. Do not over heat. Take sandwich cookies from refrigerator and dip one
side into the chocolate, gently shake off excess and turn right side up and
place on rack. Sprinkle desired amount of baking chips on cookies while
chocolate is still warm. Let cookies set until dry. Store in an airtight
container and refrigerate until ready to serve.
YIELD:
Makes about 6 dozen
Andes Mint Smore Cups
ANDES MINT SMORE 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 Crème de Menthe Thins (halve 12 thins)
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable
plastic bag. With a rolling pin, crush crackers into fine crumbs and transfer to
a small mixing bowl.
Add brown sugar to the crumbs and mix to disperse evenly. Add melted butter into
crumb mixture and stir until evenly moist. Place about 1 tablespoon of the
mixture into each cup of a mini muffin pan. Firmly press crumbs to form shallow
cups (the back side of a small rounded scoop works well). Bake 4-5 minutes in
oven. Remove pan from oven; place one half of an Andes Mint 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
Junior Mint Parfait
JUNIOR MINT PARFAIT
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Yum, yum & double yum!!!
EQUIPMENT:
4 to 6 parfait glasses or tall glass tumblers, electric mixer.
INGREDIENTS FOR PARFAIT:
1 box brownie mix (19.8 oz. box)
2 cups chocolate sauce
1 pint of premium vanilla ice cream, softened 10 minutes in refrigerator
2 boxes of Junior Mints (1.84 oz. boxes)
INGREDIENTS FOR THE WHIPPED CREAM TOPPING:
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
MAKE THE BROWNIES:
1. Prepare and bake the brownies as directed on the box.
2. Cool completely and cut into eighteen 2-inch squares.
MAKE THE WHIPPED CREAM TOPPING:
In a medium mixing bowl using electric mixer, combine the cream, powdered sugar
and vanilla. Beat until stiff peaks form. Set aside for assembly.
ASSEMBLE THE PARFAIT:
Place a brownie square in the bottom of a parfait glass or tumbler.
Sprinkle 2 or 3 Junior Mints on top of the brownie.
Place a small scoop of ice cream on top of the mints.
Pour a small ribbon of chocolate sauce on top of the ice cream.
Sprinkle 2 or 3 Junior Mints on top of the sauce.
Repeat the process until you reach the top of the parfait glass. Garnish with
whipped cream and Junior Mints.
YIELD:
Makes 6 parfaits.
Tootsie Roll Cheesecake
TOOTSIE ROLL CHEESECAKE
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INGREDIENTS:
1 2/3 cup graham cracker crumbs
1 cup butter, softened
1 1/2 cups sugar, divided
2 lbs. cream cheese, softened
6 eggs
1 tsp vanilla extract
1 cup dairy sour cream
Juice of one lemon
8 oz. Tootsie Rolls
1/3 cup whipping cream
DIRECTIONS:
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well.
Lightly butter a 10-inch round, 2-inch deep cake pan (do not use spring form pan
as the batter is too thin). Press crumb mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups of sugar until smooth, scraping
sides of bowl often. Add eggs, one at a time, beating well after each addition.
Add sour cream, lemon juice and vanilla, beating until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream
cheese mixture, mixing well. Pour over crust. Place cake pan in another large,
deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Bake in a
300° oven for about 2 hours or until center is set and a toothpick inserted near
the center comes out clean. Cool, then chill several hours or overnight. To
remove from pan, heat outside of pan slightly and cake will drop out. Re-invert
onto serving platter.
YIELD:
Makes 16 servings.
Tootsie Roll Ice Cream Sauce
TOOTSIE ROLL ICE CREAM SAUCE
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DEE-LICOUS!!!
EQUIPMENT:
Table knife
Cutting board
Two pots: one slightly smaller so
that it can fit inside the other
Wooden spoon
INGREDIENTS:
35 Tootsie Roll Midgees
1/4 cup of water
1 extra cup of water
DIRECTIONS:
Using the cutting board, cut up each Tootsie Roll Midgee into three or four
pieces.
Place the Tootsie Roll pieces and 1/4 cup of water in the smaller of the two
pots. Pour the extra 1 cup of water into the bigger pot. Place the smaller pot
into the bigger pot (it will float on the water).
Heat on stove, on medium heat, until Tootsie Roll pieces melt.
Stir them together with the water.
Let the mixture cool and then pour on top of ice cream.
ANDES MINT SMORE 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 Crème de Menthe Thins (halve 12 thins)
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable
plastic bag. With a rolling pin, crush crackers into fine crumbs and transfer to
a small mixing bowl.
Add brown sugar to the crumbs and mix to disperse evenly. Add melted butter into
crumb mixture and stir until evenly moist. Place about 1 tablespoon of the
mixture into each cup of a mini muffin pan. Firmly press crumbs to form shallow
cups (the back side of a small rounded scoop works well). Bake 4-5 minutes in
oven. Remove pan from oven; place one half of an Andes Mint 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
JUNIOR MINT PARFAIT
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Yum, yum & double yum!!!
EQUIPMENT:
4 to 6 parfait glasses or tall glass tumblers, electric mixer.
INGREDIENTS FOR PARFAIT:
1 box brownie mix (19.8 oz. box)
2 cups chocolate sauce
1 pint of premium vanilla ice cream, softened 10 minutes in refrigerator
2 boxes of Junior Mints (1.84 oz. boxes)
INGREDIENTS FOR THE WHIPPED CREAM TOPPING:
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
MAKE THE BROWNIES:
1. Prepare and bake the brownies as directed on the box.
2. Cool completely and cut into eighteen 2-inch squares.
MAKE THE WHIPPED CREAM TOPPING:
In a medium mixing bowl using electric mixer, combine the cream, powdered sugar
and vanilla. Beat until stiff peaks form. Set aside for assembly.
ASSEMBLE THE PARFAIT:
Place a brownie square in the bottom of a parfait glass or tumbler.
Sprinkle 2 or 3 Junior Mints on top of the brownie.
Place a small scoop of ice cream on top of the mints.
Pour a small ribbon of chocolate sauce on top of the ice cream.
Sprinkle 2 or 3 Junior Mints on top of the sauce.
Repeat the process until you reach the top of the parfait glass. Garnish with
whipped cream and Junior Mints.
YIELD:
Makes 6 parfaits.
TOOTSIE ROLL CHEESECAKE
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INGREDIENTS:
1 2/3 cup graham cracker crumbs
1 cup butter, softened
1 1/2 cups sugar, divided
2 lbs. cream cheese, softened
6 eggs
1 tsp vanilla extract
1 cup dairy sour cream
Juice of one lemon
8 oz. Tootsie Rolls
1/3 cup whipping cream
DIRECTIONS:
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well.
Lightly butter a 10-inch round, 2-inch deep cake pan (do not use spring form pan
as the batter is too thin). Press crumb mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups of sugar until smooth, scraping
sides of bowl often. Add eggs, one at a time, beating well after each addition.
Add sour cream, lemon juice and vanilla, beating until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream
cheese mixture, mixing well. Pour over crust. Place cake pan in another large,
deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Bake in a
300° oven for about 2 hours or until center is set and a toothpick inserted near
the center comes out clean. Cool, then chill several hours or overnight. To
remove from pan, heat outside of pan slightly and cake will drop out. Re-invert
onto serving platter.
YIELD:
Makes 16 servings.
TOOTSIE ROLL ICE CREAM SAUCE
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DEE-LICOUS!!!
EQUIPMENT:
Table knife
Cutting board
Two pots: one slightly smaller so
that it can fit inside the other
Wooden spoon
INGREDIENTS:
35 Tootsie Roll Midgees
1/4 cup of water
1 extra cup of water
DIRECTIONS:
Using the cutting board, cut up each Tootsie Roll Midgee into three or four
pieces.
Place the Tootsie Roll pieces and 1/4 cup of water in the smaller of the two
pots. Pour the extra 1 cup of water into the bigger pot. Place the smaller pot
into the bigger pot (it will float on the water).
Heat on stove, on medium heat, until Tootsie Roll pieces melt.
Stir them together with the water.
Let the mixture cool and then pour on top of ice cream.
Sugar Babies Molasses Cookies
SUGAR BABIES MOLASSES COOKIES
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Molasses Cookies with Sugar Babies Chewy & Gingery, Baby!
EQUIPMENT:
Cookie sheet, electric mixer, small ice cream scoop or teaspoon, drinking glass.
INGREDIENTS FOR THE COOKIES:
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter (1 stick), room temperature
1/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup molasses
1 tablespoon corn syrup
5 bags of Sugar Babies® (1.7 oz. bags)
1/2 cup sugar for garnish
INGREDIENTS FOR THE WHIPPED CREAM TOPPING:
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
MAKE THE COOKIES:
Preheat the oven to 375° and spray a cookie sheet with nonstick spray.
In a small bowl combine the flour, baking soda, salt, ginger, cloves, cinnamon,
nutmeg and allspice. Set aside.
In a large bowl using the electric mixer, cream the butter, sugar and brown
sugar. Beat in the egg, molasses and corn syrup. Mix until smooth.
Add the flour and spice mixture and mix thoroughly. Fold in the Sugar Babies®.
Using an ice cream scoop or teaspoon, scoop 1-inch balls of cookie dough onto
the prepared cookie sheet, placing them 2 inches apart.
Place 1/2 cup of sugar in a small dish. Wet the bottom of a drinking glass. Dip
the bottom of the glass into the sugar and use it to flatten cookies. Dip the
glass in the sugar after flattening each cookie. Cookies should be about 1/2
-inch thick.
Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet.
YIELD:
Makes 24 cookies.
SUGAR BABIES MOLASSES COOKIES
XClose
* Facebook
* Twitter
* Pinterest
* Print
Molasses Cookies with Sugar Babies Chewy & Gingery, Baby!
EQUIPMENT:
Cookie sheet, electric mixer, small ice cream scoop or teaspoon, drinking glass.
INGREDIENTS FOR THE COOKIES:
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter (1 stick), room temperature
1/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup molasses
1 tablespoon corn syrup
5 bags of Sugar Babies® (1.7 oz. bags)
1/2 cup sugar for garnish
INGREDIENTS FOR THE WHIPPED CREAM TOPPING:
1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
MAKE THE COOKIES:
Preheat the oven to 375° and spray a cookie sheet with nonstick spray.
In a small bowl combine the flour, baking soda, salt, ginger, cloves, cinnamon,
nutmeg and allspice. Set aside.
In a large bowl using the electric mixer, cream the butter, sugar and brown
sugar. Beat in the egg, molasses and corn syrup. Mix until smooth.
Add the flour and spice mixture and mix thoroughly. Fold in the Sugar Babies®.
Using an ice cream scoop or teaspoon, scoop 1-inch balls of cookie dough onto
the prepared cookie sheet, placing them 2 inches apart.
Place 1/2 cup of sugar in a small dish. Wet the bottom of a drinking glass. Dip
the bottom of the glass into the sugar and use it to flatten cookies. Dip the
glass in the sugar after flattening each cookie. Cookies should be about 1/2
-inch thick.
Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet.
YIELD:
Makes 24 cookies.
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