ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
br>Stir in 1 cup Andes Baking Chips or 1 package
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
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\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.
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.
n oats, coconut, pecans, and Andes baking chips.
Measure out
ith mixer. Shake the chopped Andes Mints in a ziploc bag
ith chopped chocolate-mints (the Andes candies may also be shaved
Melt Andes chocolate in a saucepan.
Using a food processor or blender, chop pecans into very fine pieces.
Prepare pound cake and mix as directed.
Add Andes chocolate and pecans.
Bake according to directions.
drop some of your leftover Andes mint baking chips on top
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
Preheat oven as indicated on brownie mix.
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.