Ingredients:

• 30 chocolate sandwich cookies
• 3 Tbs. butter, melted
• 1 package white chocolate chips
• 1 (10 oz.) package Andes Crème de Menthe or Peppermint Crunch Baking Chips, divided or 2 (4.67 oz.) packages Andes Thins, chopped

Directions:

1. Preheat oven to 350 degrees F. and line a 10”x15” jellyroll pan with easy release foil.
2. Crush the cookies in a food processor until the crumbs are very fine or place cookies between 2 sheets of wax paper and crush with a rolling pin until you have very fine crumbs. Transfer crumbs to a large mixing bowl.
3. Melt the butter in a small microwave proof bowl for about 45 sec. Add ½ package,
4. (5 oz.) of Andes Baking chips and stir. The hot butter will begin to melt the chips. Microwave for 15 sec. and stir. Repeat at 15 sec. intervals until all the mixture is completely melted. Add the melted mint mixture to the crumbs and stir with a fork to combine. Press into prepared pan and bake until set, 5 to 7 minutes. Remove from the oven. Immediately sprinkle the entire package of white chocolate chips evenly over the surface and return to oven for 1 minute to soften the chips. Remove from the oven and carefully spread the softened chips over the entire surface. Let stand for 2 minutes then sprinkle the remaining Andes Baking Chips over the surface and let it stand to cool completely.
5. Cut or break into pieces as desired.

Yield:

About 48 pieces