Ingredients:

Brownies:

• 1 package fudge brownie mix eggs, oil and water according to package
• 1/2 cup Andes Crème de Menthe Baking Chips
• 1/2 cup pecans or walnuts, chopped (optional)

Topping:

• 4 squares (1 oz. ea.) white baking chocolate, chopped
• 1 1/4 cups heavy whipping cream, divided
• 1 tsp. vanilla extract
• 2 tbsp. granulated sugar
• 1/2 cup Andes® Crème de Menthe Baking Chips, divided or 1 package (10 oz.) Andes® Crème de Menthe or Toffee Crunch Thins, chopped.

Directions:

Brownies:

1. Preheat oven to 325° F.
2. Lightly grease baking pan.
3. Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips. Add nuts if desired.
4. Pour batter into prepared baking pan and bake according to package directions.
5. Cool in baking pan completely.

Topping:

1. In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.
2. Cook over low heat, stirring constantly until smooth; remove from heat. Stir in 1 tsp. vanilla extract.
3. Refrigerate 30-40 minutes or until chilled.
4. In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated sugar, until stiff peaks form; fold into chocolate mixture.
5. Fold in 1/4 cup Andes® Crème de Menthe Baking Chips.
6. Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.
7. Cut into bars. Store in refrigerator.

Yield:

9 – 16 Brownies