n the pecans and the Andes candy cane mint baking chips.
br>Stir in 1 cup Andes Baking Chips or 1 package
ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
ooled down then garnish w/candy piece-you may need to
n 1 package of chopped Andes Candies (28 pieces) and pour
cup of the chopped Andes or After Eight Mints.
shave along side of each Andes mint lengthwise to equal about
nickers and Skor/Heath bar candy bars among the apples, about
Mix together flour, baking powder and soda and set aside.
In large bowl, beat butter and both sugars until fluffy.
Beat in eggs and vanilla; gradually stir in flour mixture.
Add candy and nuts.
Drop by teaspoons on baking sheet.
Bake in preheated oven at 375\u00b0 for 7 to 8 minutes or until cookies are brown.
hocolate sauce.
Decorate with Andes Mints.
Stir 1/2 cup of andes mint baking chips into the
ngredients are mixed.
Add Andes Baking Chips and mix.
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.
0 minutes.
Place an Andes Mint half on top.
Preheat oven to 350\u00b0F.
Raise oven rack one level above middle.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes baking chips.
Add flour.
Chill dough overnight.
Measure out approximately 1 ounce of dough.
Form into ball, flatten slightly.
Place dough onto parchment lined baking sheets.
Bake for 8-10 minutes.
Allow to cool on pans for two minutes before removing.
Finish cooling on wire racks.
n oats, coconut, pecans, and Andes baking chips.
Measure out
ith mixer. Shake the chopped Andes Mints in a ziploc bag
smooth layer. Refrigerate the candy to set the chocolate and
CANDY:.
In a large saucepan
lowly, to 236F on a candy thermometer or until mixture reaches