n 1 package of chopped Andes Candies (28 pieces) and pour into
Preheat oven to 350\u00b0.
Stir together the flour, baking powder and baking soda; set aside.
In large bowl, beat butter and sugars until light.
Beat in vanilla and eggs.
Gradually stir in flour mixture, then Andes, walnuts and raisins.
Drop by tablespoon onto ungreased baking sheet.
Bake in preheated oven for 7 to 8 minutes, or until brown.
r 1 package of chopped Andes Candies (28 pieces);
pour into
Sift dry ingredients together; set aside.
Cream butter and sugars.
Blend into creamed mixture, eggs, water and vanilla.
Add dry ingredients.
Mix thoroughly.
Cover and refrigerate at least 2 hours.
Cut Andes candies in half.
Enclose each piece of candy in about 1 tablespoon of chilled dough.
Place on greased cookie baking sheet about 2 inches apart.
Can be topped with nuts or colored sugars.
Other flavors of Andes candies may be used. Bake in 325\u00b0 oven 10 to 12 minutes.
Crush the Andes candies (easiest to do when chilled).
Mix pudding with 3 cups of milk and beat for 1 minute.
Stir in crushed candies.
Chill.
ayers.
Garnish with slivered Andes candies, chocolate-mint jimmies or any
ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
cup of the chopped Andes or After Eight Mints.
ith chopped chocolate-mints (the Andes candies may also be shaved into
Grease bottom only of 13 x 9-inch pan.
Prepare mix and bake as directed.
Remove from oven.
Immediately place unwrapped candies on surface of hot brownies.
Let stand 3 to 4 minutes or until candies melt.
Using knife, swirl candies to cover surface of brownies.
Cool until set.
Cut into bars.
Fold in 3/4 cup Andes candies.
Roll rounded tablespoonfuls of
hocolate sauce.
Decorate with Andes Mints.
Grease bottom of 13 x 9-inch baking pan.
Prepare brownies mix as directed.
Spread into pan.
Bake as directed.
Immediately place unwrapped candies on surface of hot brownies.
Allow to stand 3 to 4 minutes or until candies are melted.
Using knife or metal spatula, gently swirl melted candies to cover entire surface of brownies.
Cool 2 hours or until just set.
Cut into bars. Makes 2 dozen.
shave along side of each Andes mint lengthwise to equal about
0 minutes.
Place an Andes Mint half on top.
br>Melt remaining chocolate mint candies in a microwave-safe glass
ith mixer. Shake the chopped Andes Mints in a ziploc bag
In small saucepan, combine margarine, sugar and water until sugar has dissolved.
Add chocolate chips till partially melted. Remove from heat and stir until chips are totally dissolved and mixture is smooth.
Let stand 10 minutes.
br>Presentation: The picture has Andes candies cut into triangles and little
Preheat oven to 350\u00b0.
Stir together flour, baking powder and soda; set aside.
In large mixer bowl beat butter and sugars until light.
Beat in vanilla and eggs.
Gradually stir n flour mixture, then coarsely chopped Andes, (optional walnuts and raisins).
Drop onto ungreased baking sheets by tablespoonfuls.
Bake 7 to 8 minutes or until cookies brown.
Cool on sheets 2 to 3 minutes. For thicker cookies refrigerate dough 15 to 20 minutes before cooking.