Ingredients:

Cake Base:

• 1 yellow cake mix
• ½ c. (1 stick) unsalted butter, melted
• 2 large eggs, beaten
• 1 c. pecans, chopped
• 1 c. (5 oz.) Andes Peppermint Crunch Baking Chips

Topping:

• 1 package (8 oz.) cream cheese, softened
• 3 cups powdered sugar, sifted
• 2 large eggs, beaten
• 1 c. (5 oz.) Andes Peppermint Crunch Baking Chips

Directions:

1. Pre-heat oven to 350 degrees.
2. For cake base, combine the cake mix, melted butter and eggs in a mixing bowl and blend completely. Fold in 1 cup of the Andes Peppermint Crunch Baking Chips and pecans. Batter will be stiff. Spread batter into lightly greased and floured 9” x 13” baking pan.
3. For the topping, beat cream cheese until creamy. Add eggs and powdered sugar, beat until smooth. Fold in 1 cup Andes Peppermint Crunch Baking Chips. Spread mixture evenly over cake base covering completely. Bake at 350 degrees for 45-50 minutes. Place on a wire rack and cool. Cut into squares to serve.

Yield:

4 Dozen