25.
Combine flour, cocoa, baking soda and salt in a
Stir 1/2 cup of andes mint baking chips into the softened ice cream.<
ugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until
00b0F
Combine flour, cocoa, baking soda, and salt in a
br>Stir in 1 cup Andes Baking Chips or 1 package of chopped
br>On low speed, add baking soda and salt, and then
Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
n 1 package of chopped Andes Candies (28 pieces) and pour
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.
Finely chop chocolates and put into glass mixing bowl.
Heat cream in small saucepan until it begins to boil.
Pour cream into chocolates and stir slowly until chocolate is melted. It should look smooth and glossy.
Place in fridge for 1 hour or until set enough to scoop out with a # 60 scoop.
Place balls on baking sheet lined with foil.
Refrigerate another 30 minutes, until firm.
Roll each ball in hands to make round ball.
ROll in sugar, cocoa or both.
Preheat oven to 350 degrees F.
In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
Stir in creme de menthe baking chips and chocolate chunks.
Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
Bake 8 to 10 minutes or until set.
Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
Serve warm or cool completely. Store tightly covered at room temperature.
he pecans and the Andes candy cane mint baking chips.
Add the egg
ll the flour, salt and baking soda. Add to creamed mixture
Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
elt 1/2 package of mint chocolate chips in microwave.
Let
3/4 cup of the mint-chocolate chips; stir until smooth.
ntil smooth. Combine the flour, baking powder and salt; gradually stir
o 350\u00b0.
Melt mint chocolate chips over hot (not boiling
In a bowl, combine flour, baking powder and salt.
Set aside. Over hot (not boiling) water, melt 1 cup mint chocolate chips, stirring until smooth.
In a bowl, beat butter and sugar until creamy.
Add melted mint morsels and vanilla.
Beat in eggs. Gradually beat in flour mixture.
Stir in remaining 1/2 cup mint morsels.
Wrap dough in plastic wrap.
Freeze until firm.
brown sugar, water and mint chocolate chips. Cook over low heat, stirring