Ingredients:

• 1 (18.3 oz.) package Fudge Brownie Mix (eggs and oil per directions for fudgy brownies)
• 1 (10 oz.) package Andes Peppermint Crunch Baking Chips
• 2 containers white frosting
• Powdered sugar, sifted
• OPTIONAL: Sprinkles, nonpareils, colored sugars, or chopped nuts for decorating.

Directions:

1. Preheat oven to 325 degrees F. Generously grease a miniature muffin pan (approx. 1 ¾” diameter), set aside.
2. In a medium-sized bowl, prepare brownie mix as instructed on package for fudge-like brownies. Place 2/3 of a package (about 1-1/3 cups) of Andes Baking Chips into a microwave-safe container. Melt chips in microwave for 15 seconds; remove and stir. Heat for an additional 15 seconds, remove and stir until chips are completely melted. Quickly stir melted chips into the brownie mixture and mix thoroughly. Place mixture into the muffin tin filling each about 2/3 full. Bake for 18-20 minutes. Remove pan and let cool. Remove cooled brownies from pan and continue to let cool completely.
3. Chop remaining package of Baking Chips into very small pieces for decorating; set aside.
4. In a small mixing bowl, mix frosting with some sifted powdered sugar to give it a little stiffness. Then place the frosting in a piping bag with a star tip or make your own by cutting a small corner off a clean plastic bag. Pipe a cone shape on top of each brownie and sprinkle with the finely chopped Andes Baking Chips or decoration of choice.

Yields:

About 36