ouble boiler, gently melt butter, Andes mints and chocolate. Stir until completely
for about 15 seconds, melt mints.
Put egg yolks in
ith mixer. Shake the chopped Andes Mints in a ziploc bag with
elt the 1 cup chopped mints.
In a double broiler
nch rectangle.
Arrange the mints evenly on dough, forming 7
Oven: 375\u00b0.
Beat butter and sugar.
Add vanilla and peppermint extracts.
Mix well.
Spoon flour in lightly.
Add to butter mixture.
Mix well.
Roll into 1-inch balls.
Slightly flatten tops.
Bake for 10 to 12 minutes.
Leave on cookie sheet for 1 minute.
Remove and cool.
Spread chocolate icing on cookie tops.
Cut Andes mints into triangles.
Garnish cookie tops with mint triangles.
n 1 package of chopped Andes Candies (28 pieces) and pour
In a large bowl, stir Cool Whip into marshmallow creme.
Stir in mint extract and food color.
Fold in chopped Andes mints.
Spoon into pie crust.
Freeze until firm; at least 4 hours or overnight. Frozen pie will be firm but not hard.
shave along side of each Andes mint lengthwise to equal about
dd 1 Cup of chopped Andes Mints (or whatever the timing your
place 2 inches apart on cookie sheets. Using end of handle
rom oven and sprinkle chopped Andes mints over the top.
Bake
0 minutes.
Place an Andes Mint half on top.
arnish pie with chopped chocolate-mints (the Andes candies may also be
bout 2\" apart on a cookie sheet at a time. Bake
ntil set.
Immediately arrange mints on top; return to oven
50\u00b0.
Unwrap the mints and set aside. In a
o 350\u00b0.
Line cookie sheet with foil.
Roll
Freeze mints, then crush into small chunks.
Fold in 3/4 cup Andes candies.
Roll rounded tablespoonfuls