Ingredients:

1 C. Water – ice cold, divided

3 Packages Unflavored Gelatin

1½ cups Granulated Sugar

1 C. Light Corn Syrup

¼ tsp. Salt

1 Tbs. Pure Vanilla Extract

¼ C. Cornstarch

¼ C. Powdered Sugar

½ package Andes Peppermint Crunch Baking Chips or 1 package (4.67 oz.) Thins –

    chopped, superfine

Non-stick Spray

Directions:

Chop 1 C. Baking Chips or 1 package Thins into super-fine pieces, set aside. Mix powdered sugar and cornstarch in a small bowl, set aside. Line 9”x 13” pan with release foil and lightly coat with non-stick spray. Dust bottom and sides of pan with cornstarch/sugar mixture completely. Return unused mixture back to bowl, set aside. Sprinkle thin layer of chopped Andes over bottom of pan, set aside. Place ½ cup water into stand mixer bowl with whisk attachment. Sprinkle gelatin over the water, allow to sit.

In a small saucepan, over medium heat, combine ½ cup water, granulated sugar, corn syrup and salt. Heat until sugar dissolves completely. Clip candy thermometer to side of pan, cook until mixture reaches 240 degrees F. Remove from heat. Turn mixer on low. Slowly pour sugar syrup into gelatin. Once all syrup is in the bowl, increase speed to high for 12-15 minutes. Add vanilla during the last minute of whipping.

Pour marshmallow mixture into pan, spread evenly with oil coated spatula. Sprinkle thin layer of chopped Andes over top of mixture. Allow marshmallow to sit, uncovered for 4hrs. up to overnight.

Lift foil out of pan and pull away from marshmallow. Cut into 1-inch squares with a pizza wheel or kitchen scissors. Add remaining chopped Andes to cornstarch mixture. Dust each cut marshmallow in mixture to coat sticky sides. Store in airtight container for up to 3 weeks.

Ingredients:

1 ½ C. Cream-filled Chocolate Cookies - Crushed

6 Tbs. Butter – melted

¼ C. Sugar

1 small box Vanilla, Instant Pudding or Mousse Mix

2 C. Milk - cold

1 (4.67 oz.) package of Andes Mint Cookie Crunch Thins (may substitute Andes Crème de Menthe)

Directions:

Preheat oven to 350 degrees. Chop ½ package (14) Thins, set aside. Cut 12 Thins in half, set aside.

Crush cookies in a food processor or place in resealable plastic bag and roll with pin to form crumbs for mini cups. In a small bowl, combine crumbs, sugar and melted butter. Firmly press about 1 Tbs. of crumbs into each cup of a mini-muffin pan to form shallow cups. Bake for 5-6 minutes. Remove from oven. Allow to cool, completely.

Make pudding mix according to instructions on box. Fold in chopped Thins. Fill each cup with pudding mixture. Refrigerate for 30 minutes to 2 hours. Stand ½ Thin in center of pudding and serve.

Yield: 24 Cups

Ingredients:

2 (4.67 oz.) packages Andes Crème de Menthe Thins (Or 1 bag Andes Baking Chips)

6 oz. milk chocolate

½ lb. miniature marshmallows

½ cup whole milk

1 ½ cups whipping cream

Directions:

In large saucepan, combine ½ package Andes Crème de Menthe Thins (or 1/4 of a bag of Andes Baking Chips,) chocolate, marshmallows and milk. Cook over medium-low heat, stirring continually, until everything is completely melted. Remove from heat and let cool completely.

Chop 1 package of Thins into small pieces; set aside. (Or set aside 1/2 bag of Andes Baking Chips.) Reserve the unused ½ package of Thins to top desserts. When chocolate mixture is completely cooled, in a large mixing bowl, beat 1 ½ cups heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture. Pipe or spoon mixture, filling 1/3 of the selected 6 oz. serving containers. Sprinkle a layer of the chopped Andes over the surface of each and repeat. Fill the final third of the container with the mixture. Refrigerate mixture overnight. When ready to serve, top with 4-5 miniature marshmallows and an Andes Thin.

Serves:  about 8 (depends on size of containers)

Ingredients:

1 (18.3 oz.) package Fudge Brownie Mix (eggs and oil per directions for fudgy brownies)

1 (10 oz.) package Andes Crème de Menthe Baking Chips

2 containers white frosting

Green food coloring

Powdered Sugar, sifted

OPTIONAL: Sprinkles, nonpareils, colored sugars, or chopped nuts for decorating.

Directions:

Preheat oven to 325 degrees F.  Generously grease a miniature muffin pan (approx. 1 ¾” diameter), set aside.

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.

Chop remaining package of Baking Chips into very small pieces for decorating; set aside.

In a small mixing bowl, mix frosting with several drops of green food coloring until desired color is achieved.  If frosting is soft, add some sifted powdered sugar and mix in 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

Ingredients:

1 C. Water – ice cold, divided

3 Packages Unflavored Gelatin

1½ cups Granulated Sugar

1 C. Light Corn Syrup

¼ tsp. Salt

1 Tbs. Pure Vanilla Extract

¼ C. Cornstarch

¼ C. Powdered Sugar

½ package Andes Peppermint Crunch Baking Chips or 1 package (4.67 oz.) Thins –

    chopped, superfine

Non-stick Spray

Directions:

Chop 1 C. Baking Chips or 1 package Thins into super-fine pieces, set aside. Mix powdered sugar and cornstarch in a small bowl, set aside. Line 9”x 13” pan with release foil and lightly coat with non-stick spray. Dust bottom and sides of pan with cornstarch/sugar mixture completely. Return unused mixture back to bowl, set aside. Sprinkle thin layer of chopped Andes over bottom of pan, set aside. Place ½ cup water into stand mixer bowl with whisk attachment. Sprinkle gelatin over the water, allow to sit.

In a small saucepan, over medium heat, combine ½ cup water, granulated sugar, corn syrup and salt. Heat until sugar dissolves completely. Clip candy thermometer to side of pan, cook until mixture reaches 240 degrees F. Remove from heat. Turn mixer on low. Slowly pour sugar syrup into gelatin. Once all syrup is in the bowl, increase speed to high for 12-15 minutes. Add vanilla during the last minute of whipping.

Pour marshmallow mixture into pan, spread evenly with oil coated spatula. Sprinkle thin layer of chopped Andes over top of mixture. Allow marshmallow to sit, uncovered for 4hrs. up to overnight.

Lift foil out of pan and pull away from marshmallow. Cut into 1-inch squares with a pizza wheel or kitchen scissors. Add remaining chopped Andes to cornstarch mixture. Dust each cut marshmallow in mixture to coat sticky sides. Store in airtight container for up to 3 weeks.

Ingredients:

1 ½ C. Cream-filled Chocolate Cookies - Crushed

6 Tbs. Butter – melted

¼ C. Sugar

1 small box Vanilla, Instant Pudding or Mousse Mix

2 C. Milk - cold

1 (4.67 oz.) package of Andes Mint Cookie Crunch Thins (may substitute Andes Crème de Menthe)

Directions:

Preheat oven to 350 degrees. Chop ½ package (14) Thins, set aside. Cut 12 Thins in half, set aside.

Crush cookies in a food processor or place in resealable plastic bag and roll with pin to form crumbs for mini cups. In a small bowl, combine crumbs, sugar and melted butter. Firmly press about 1 Tbs. of crumbs into each cup of a mini-muffin pan to form shallow cups. Bake for 5-6 minutes. Remove from oven. Allow to cool, completely.

Make pudding mix according to instructions on box. Fold in chopped Thins. Fill each cup with pudding mixture. Refrigerate for 30 minutes to 2 hours. Stand ½ Thin in center of pudding and serve.

Yield: 24 Cups

Ingredients:

2 (4.67 oz.) packages Andes Crème de Menthe Thins (Or 1 bag Andes Baking Chips)

6 oz. milk chocolate

½ lb. miniature marshmallows

½ cup whole milk

1 ½ cups whipping cream

Directions:

In large saucepan, combine ½ package Andes Crème de Menthe Thins (or 1/4 of a bag of Andes Baking Chips,) chocolate, marshmallows and milk. Cook over medium-low heat, stirring continually, until everything is completely melted. Remove from heat and let cool completely.

Chop 1 package of Thins into small pieces; set aside. (Or set aside 1/2 bag of Andes Baking Chips.) Reserve the unused ½ package of Thins to top desserts. When chocolate mixture is completely cooled, in a large mixing bowl, beat 1 ½ cups heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture. Pipe or spoon mixture, filling 1/3 of the selected 6 oz. serving containers. Sprinkle a layer of the chopped Andes over the surface of each and repeat. Fill the final third of the container with the mixture. Refrigerate mixture overnight. When ready to serve, top with 4-5 miniature marshmallows and an Andes Thin.

Serves:  about 8 (depends on size of containers)

Ingredients:

1 (18.3 oz.) package Fudge Brownie Mix (eggs and oil per directions for fudgy brownies)

1 (10 oz.) package Andes Crème de Menthe Baking Chips

2 containers white frosting

Green food coloring

Powdered Sugar, sifted

OPTIONAL: Sprinkles, nonpareils, colored sugars, or chopped nuts for decorating.

Directions:

Preheat oven to 325 degrees F.  Generously grease a miniature muffin pan (approx. 1 ¾” diameter), set aside.

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.

Chop remaining package of Baking Chips into very small pieces for decorating; set aside.

In a small mixing bowl, mix frosting with several drops of green food coloring until desired color is achieved.  If frosting is soft, add some sifted powdered sugar and mix in 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

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:

Preheat oven to 325 degrees F. Generously grease a miniature muffin pan (approx. 1 ¾” diameter), set aside.

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.

Chop remaining package of Baking Chips into very small pieces for decorating; set aside.

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

Andes Crème de Menthe Snowball Cookies

Ingredients:

1 cup unsalted butter, softened

1 tsp. vanilla extract

Green food coloring

2 cups powdered sugar, divided

2 ½ cups all-purpose flour

¼ tsp. salt

1 package (4.67 oz.) Andes Crème de Menthe Thins, unwrap and finely chop

Instructions:

Line two large cookies sheets with parchment and set aside. Beat the butter, vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into butter mixture and beat until light and smooth. Mix flour and salt together, add to the wet ingredients and mix until just combined. Add the chopped Andes Thins and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.

Preheat oven to 325 degrees.

Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop cookies, one at a time, into powdered sugar to cover warm cookie with a thin coating. Gently remove the cookie and place it on the other cookie sheet to cool. When cooled completely, roll the cookie once again in powdered sugar for final coating. Store cookies in an airtight container for up to four days.

Yield: about 4 dozen

May substitute red food coloring and Andes Peppermint Crunch Thins for variety.

Andes Peppermint Crunch Snowball Cookies

Ingredients:

1 cup unsalted butter, softened

1 tsp. vanilla extract

Red food coloring

2 cups powdered sugar, divided

2 ½ cups all-purpose flour

¼ tsp. salt

1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and finely chop

Instructions:

Line two large cookies sheets with parchment and set aside. Beat the butter, vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into butter mixture and beat until light and smooth. Mix flour and salt together, add to the wet ingredients and mix until just combined. Add the chopped Andes Thins and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.

Preheat oven to 325 degrees.

Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop cookies, one at a time, into powdered sugar to cover warm cookie with a thin coating. Gently remove the cookie and place it on the other cookie sheet to cool. When cooled completely, roll the cookie once again in powdered sugar for final coating. Store cookies in an airtight container for up to four days.

Yield: about 4 dozen

May substitute green food coloring and Andes Crème de Menthe Thins for variety.

Andes Crème de Menthe Chocolate Biscotti

Ingredients:

½ C. unsalted butter, melted

1 C. sugar

1 Tbsp. pure vanilla extract

3 large eggs

2 ¼ cups all-purpose flour

½ C. unsweetened cocoa powder

1 ½ tsp. baking powder

¾ tsp. salt

3 packages (4.67 oz.) Andes Crème de Menthe Thins, unwrap and chop

1 bar (4 oz.) dark chocolate, chopped

Instructions:

Line cookie sheet with parchment. Beat the butter, sugar and vanilla in a bowl. Add eggs, one at a time, beat after each addition. Sift together flour, cocoa, baking powder, and salt. Add to other ingredients, mix until just combined. Add 1 package Andes Thins and mix until evenly distributed. Chill dough, covered, for 30 minutes.
 

Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half, form 2 loaves 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake 30 minutes. Cool on sheet for 5 minutes, transfer loaves to rack to cool for 15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to cutting board. Cut slices ¾” thick with a serrated knife. Place cut side down on clean parchment lined baking sheet. Bake for 20 – 25 minutes until crisp, turning after 15 minutes. Transfer to rack and cool completely.
 

Very finely chop 1 package of Andes Thins, set aside. Melt 1 package Andes Thins along with chocolate in a flat bottomed, microwave safe dish. Heat for 30 seconds, remove and stir. Heat for another 15 seconds, remove and stir until completely melted and smooth. Dip the bottom of each cookie into the melted chocolate, gently shake off excess coating, quickly dip into finely chopped chips. Place on a wax paper lined tray to set. To set coating faster place in refrigerator for about 10-15 minutes. Store in air tight container.

Yields: about 3 dozen

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:

Preheat oven to 325 degrees F. Generously grease a miniature muffin pan (approx. 1 ¾” diameter), set aside.

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.

Chop remaining package of Baking Chips into very small pieces for decorating; set aside.

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

Andes Crème de Menthe Snowball Cookies

Ingredients:

1 cup unsalted butter, softened

1 tsp. vanilla extract

Green food coloring

2 cups powdered sugar, divided

2 ½ cups all-purpose flour

¼ tsp. salt

1 package (4.67 oz.) Andes Crème de Menthe Thins, unwrap and finely chop

Instructions:

Line two large cookies sheets with parchment and set aside. Beat the butter, vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into butter mixture and beat until light and smooth. Mix flour and salt together, add to the wet ingredients and mix until just combined. Add the chopped Andes Thins and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.

Preheat oven to 325 degrees.

Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop cookies, one at a time, into powdered sugar to cover warm cookie with a thin coating. Gently remove the cookie and place it on the other cookie sheet to cool. When cooled completely, roll the cookie once again in powdered sugar for final coating. Store cookies in an airtight container for up to four days.

Yield: about 4 dozen

May substitute red food coloring and Andes Peppermint Crunch Thins for variety.

Andes Peppermint Crunch Snowball Cookies

Ingredients:

1 cup unsalted butter, softened

1 tsp. vanilla extract

Red food coloring

2 cups powdered sugar, divided

2 ½ cups all-purpose flour

¼ tsp. salt

1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and finely chop

Instructions:

Line two large cookies sheets with parchment and set aside. Beat the butter, vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into butter mixture and beat until light and smooth. Mix flour and salt together, add to the wet ingredients and mix until just combined. Add the chopped Andes Thins and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.

Preheat oven to 325 degrees.

Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop cookies, one at a time, into powdered sugar to cover warm cookie with a thin coating. Gently remove the cookie and place it on the other cookie sheet to cool. When cooled completely, roll the cookie once again in powdered sugar for final coating. Store cookies in an airtight container for up to four days.

Yield: about 4 dozen

May substitute green food coloring and Andes Crème de Menthe Thins for variety.

Andes Crème de Menthe Chocolate Biscotti

Ingredients:

½ C. unsalted butter, melted

1 C. sugar

1 Tbsp. pure vanilla extract

3 large eggs

2 ¼ cups all-purpose flour

½ C. unsweetened cocoa powder

1 ½ tsp. baking powder

¾ tsp. salt

3 packages (4.67 oz.) Andes Crème de Menthe Thins, unwrap and chop

1 bar (4 oz.) dark chocolate, chopped

Instructions:

Line cookie sheet with parchment. Beat the butter, sugar and vanilla in a bowl. Add eggs, one at a time, beat after each addition. Sift together flour, cocoa, baking powder, and salt. Add to other ingredients, mix until just combined. Add 1 package Andes Thins and mix until evenly distributed. Chill dough, covered, for 30 minutes.
 

Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half, form 2 loaves 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake 30 minutes. Cool on sheet for 5 minutes, transfer loaves to rack to cool for 15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to cutting board. Cut slices ¾” thick with a serrated knife. Place cut side down on clean parchment lined baking sheet. Bake for 20 – 25 minutes until crisp, turning after 15 minutes. Transfer to rack and cool completely.
 

Very finely chop 1 package of Andes Thins, set aside. Melt 1 package Andes Thins along with chocolate in a flat bottomed, microwave safe dish. Heat for 30 seconds, remove and stir. Heat for another 15 seconds, remove and stir until completely melted and smooth. Dip the bottom of each cookie into the melted chocolate, gently shake off excess coating, quickly dip into finely chopped chips. Place on a wax paper lined tray to set. To set coating faster place in refrigerator for about 10-15 minutes. Store in air tight container.

Yields: about 3 dozen

Andes Peppermint Crunch Biscotti

Ingredients:

½ C. unsalted butter, melted

1 C. sugar

1 Tbsp. pure vanilla extract

3 large eggs

2 3/4 cups all-purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and chop

1 package (10 oz.) white coating chocolate.

Instructions:

Line one cookie sheet with parchment, set aside. Beat the butter, sugar and vanilla in a standing mixer bowl. Add eggs, one at a time, beat after each addition. Sift together flour, baking powder and salt, add to other ingredients, mix until just combined. Add Andes Thins, mix until evenly distributed. Chill dough, covered, for 30 minutes.

Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half. Form 2 loaves, 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake for 30 minutes. Cool on sheet for 5 minutes. Transfer loaves to rack to cool for about 15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to a cutting board. Cut ¾” thick with a serrated knife. Arrange slices, cut side down, on a clean parchment lined baking sheet, bake for 20 – 25 minutes until crisp, turning after 15 minutes. Transfer to rack and cool completely.

Melt white chocolate in a flat bottomed, microwave safe dish. Heat for 30 seconds, remove and stir. Heat for another 15 seconds, remove and stir until completely melted and smooth. Dip the bottom of each cookie into the melted coating, gently shake off excess and place on a wax paper lined tray to set. To speed the setting, place in refrigerator for about 10-15 minutes. Store in air tight container.

Yield: about 3 dozen

Andes Mint Panna Cotta

Ingredients:

1 cup whole milk

1 Tbs. unflavored gelatin

3 cups whipping cream

1/3 cup honey

1 Tbs. sugar

Pinch of salt

1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped into tiny pieces, divided

Directions:

Chop 21 Andes Thins to blend into panna cotta and 7 Thins into tiny pieces for garnish. Set both aside.

Place the milk in a heavy saucepan. Sprinkle unflavored gelatin over the milk and let stand for 3-5 minutes to soften the gelatin. Heat the mixture over medium heat and stir until the gelatin dissolves but make sure the milk does not boil; about 2-3 minutes. Add sugar to the hot milk and stir until dissolved. Add the cream, honey, and salt; remove from heat. Transfer to a large bowl; refrigerate until mixture is cold to the touch. Check every 10 minutes until mixture begins to thicken. Once thickened, gently stir in 21 chopped Andes Mints and pour about ¾ cup of the mixture into 6 serving dishes or molds. Transfer to refrigerator to finish setting, at least 3 hours.

Serve in dishes or warm the molds gently by running warm water over the outside and turn them upside down, gently tap them over a plate to release the panna cotta. Sprinkle with remaining chips and serve garnished with whipped topping if desired.

Yield: 6 servings

Andes Mint Mousse Desserts

Ingredients:

6 oz. semi-sweet chocolate, chopped

1 cup heavy cream

1 egg, separated

1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped,

   divided

Serving options:

   1 package vanilla Pizzelles or 1 package mini or regular Cannoli shells

   Powdered sugar

   Whipped topping

Directions:

Separate egg, place white in large mixing bowl with heavy cream. Beat yolk in a small bowl and set aside.

Chop 7 Thins into tiny pieces for garnish; set aside. Chop chocolate and the remaining 21 Thins into small pieces. Place in the top of a double boiler over water on low heat to melt. Stir until almost smooth and remove from heat. Continue to stir until completely smooth. Drizzle a small amount of the hot chocolate into the egg yolk and stir to combine. Pour the egg mixture into the melted chocolate and stir to mix completely.

With an electric mixer whip the cream with the egg white until mixture just begins to form a soft peak. Do not over mix. Fold 1/3 of the cream mixture into the chocolate until thoroughly incorporated. Add another third of the cream mixture and fold in. Add the remaining cream mixture and fold until completely incorporated.

Serving options:

Dust ready-to-serve Cannoli shells with powdered sugar. Carefully fill the shells with mousse then sprinkle ends with chopped Thins. Refrigerate until ready to serve.

Create a layered dessert with vanilla Pizzelles by piping the mousse onto 2 Pizzelles, stacking 2 cookies on top of each other. Refrigerate until ready to serve. Finish with a dollop of whipped topping and sprinkle with a few chopped Thins.

Simply fill 6 serving dishes with an even amount of mousse. Refrigerate until ready to serve. Top with whipped topping and sprinkle a few chopped thins over the top and serve.

Yield: 6 or more servings

To make these delicious treats, finely chop a package of Andes Mint Cookie Crunch Thins and melt a package of white chocolate coating chips. Dip pretzel logs, sticks or knots, marshmallows on a stick, or anything you prefer, into the melted chocolate and sprinkle chopped Thins over the coating. Let stand to dry. Try them over ice cream or include them as a layer in a parfait. Use your imagination, be creative and Enjoy!!

Andes Peppermint Crunch Biscotti

Ingredients:

½ C. unsalted butter, melted

1 C. sugar

1 Tbsp. pure vanilla extract

3 large eggs

2 3/4 cups all-purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and chop

1 package (10 oz.) white coating chocolate.

Instructions:

Line one cookie sheet with parchment, set aside. Beat the butter, sugar and vanilla in a standing mixer bowl. Add eggs, one at a time, beat after each addition. Sift together flour, baking powder and salt, add to other ingredients, mix until just combined. Add Andes Thins, mix until evenly distributed. Chill dough, covered, for 30 minutes.

Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half. Form 2 loaves, 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake for 30 minutes. Cool on sheet for 5 minutes. Transfer loaves to rack to cool for about 15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to a cutting board. Cut ¾” thick with a serrated knife. Arrange slices, cut side down, on a clean parchment lined baking sheet, bake for 20 – 25 minutes until crisp, turning after 15 minutes. Transfer to rack and cool completely.

Melt white chocolate in a flat bottomed, microwave safe dish. Heat for 30 seconds, remove and stir. Heat for another 15 seconds, remove and stir until completely melted and smooth. Dip the bottom of each cookie into the melted coating, gently shake off excess and place on a wax paper lined tray to set. To speed the setting, place in refrigerator for about 10-15 minutes. Store in air tight container.

Yield: about 3 dozen

Andes Mint Panna Cotta

Ingredients:

1 cup whole milk

1 Tbs. unflavored gelatin

3 cups whipping cream

1/3 cup honey

1 Tbs. sugar

Pinch of salt

1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped into tiny pieces, divided

Directions:

Chop 21 Andes Thins to blend into panna cotta and 7 Thins into tiny pieces for garnish. Set both aside.

Place the milk in a heavy saucepan. Sprinkle unflavored gelatin over the milk and let stand for 3-5 minutes to soften the gelatin. Heat the mixture over medium heat and stir until the gelatin dissolves but make sure the milk does not boil; about 2-3 minutes. Add sugar to the hot milk and stir until dissolved. Add the cream, honey, and salt; remove from heat. Transfer to a large bowl; refrigerate until mixture is cold to the touch. Check every 10 minutes until mixture begins to thicken. Once thickened, gently stir in 21 chopped Andes Mints and pour about ¾ cup of the mixture into 6 serving dishes or molds. Transfer to refrigerator to finish setting, at least 3 hours.

Serve in dishes or warm the molds gently by running warm water over the outside and turn them upside down, gently tap them over a plate to release the panna cotta. Sprinkle with remaining chips and serve garnished with whipped topping if desired.

Yield: 6 servings

Andes Mint Mousse Desserts

Ingredients:

6 oz. semi-sweet chocolate, chopped

1 cup heavy cream

1 egg, separated

1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped,

   divided

Serving options:

   1 package vanilla Pizzelles or 1 package mini or regular Cannoli shells

   Powdered sugar

   Whipped topping

Directions:

Separate egg, place white in large mixing bowl with heavy cream. Beat yolk in a small bowl and set aside.

Chop 7 Thins into tiny pieces for garnish; set aside. Chop chocolate and the remaining 21 Thins into small pieces. Place in the top of a double boiler over water on low heat to melt. Stir until almost smooth and remove from heat. Continue to stir until completely smooth. Drizzle a small amount of the hot chocolate into the egg yolk and stir to combine. Pour the egg mixture into the melted chocolate and stir to mix completely.

With an electric mixer whip the cream with the egg white until mixture just begins to form a soft peak. Do not over mix. Fold 1/3 of the cream mixture into the chocolate until thoroughly incorporated. Add another third of the cream mixture and fold in. Add the remaining cream mixture and fold until completely incorporated.

Serving options:

Dust ready-to-serve Cannoli shells with powdered sugar. Carefully fill the shells with mousse then sprinkle ends with chopped Thins. Refrigerate until ready to serve.

Create a layered dessert with vanilla Pizzelles by piping the mousse onto 2 Pizzelles, stacking 2 cookies on top of each other. Refrigerate until ready to serve. Finish with a dollop of whipped topping and sprinkle with a few chopped Thins.

Simply fill 6 serving dishes with an even amount of mousse. Refrigerate until ready to serve. Top with whipped topping and sprinkle a few chopped thins over the top and serve.

Yield: 6 or more servings

To make these delicious treats, finely chop a package of Andes Mint Cookie Crunch Thins and melt a package of white chocolate coating chips. Dip pretzel logs, sticks or knots, marshmallows on a stick, or anything you prefer, into the melted chocolate and sprinkle chopped Thins over the coating. Let stand to dry. Try them over ice cream or include them as a layer in a parfait. Use your imagination, be creative and Enjoy!!

Ingredients:

2 ½ cups powdered milk

1 ½ cups unsweetened cocoa powder

3 cups powdered sugar

1 tsp. salt

1 package (4.7 oz.) Andes Crème de Menthe or Peppermint Crunch Thins, chopped

1 package (3 oz.) marshmallow bits - Optional

Place powdered milk, cocoa, sugar and salt in a medium bowl and mix thoroughly, set aside. Unwrap and chop the mints into small pieces. Pour the mix into container(s) of your choice – ½ cup per serving, leaving room for a layer (2 mints per serving) of chopped mints and Marshmallow bits. Seal the container and provide preparation directions as follows:

Place ½ cup of cocoa mixture into a mug. Add 8 oz. of hot water, about 1 Tbsp. of mints and stir until completely dissolved. Add about 1 tsp. of marshmallow bits and enjoy.

Yield: 7 cups of mix or 14 servings

*Gift Idea: Purchase decorative containers and fill as directed. Add a colorful ribbon and attach preparation instructions. It makes a welcomed gift for the holidays.

Andes Recipe Contest - Grand Prize Winner
Submitted By: Mary McShack

Ingredients:

• 1 (4.67-ounce) package Andes Crème De Menthe Thins, divided

• ½ cup cream cheese, softened

• ¼ - ½ cup flour for dusting

• 48 wonton wrappers

• 1 cup light cream

• 6 ounces dark chocolate, finely chopped 

• 1 teaspoon vanilla

• 2 tablespoons unsalted butter

• ¾ cup salted pistachios, coarsely chopped

• ¾ cup dried cranberries, divided (¼ cup finely chopped, ½ cup coarsely chopped)

Directions:

Chop 16 Andes Thins into small pieces. Place in a medium bowl and stir in cream cheese and ¼ cup finely chopped cranberries, combine. Lightly dust the work surface with flour. Place a wonton wrapper on the work surface and place about 1 teaspoon of filling in center of wrapper. Moisten ½ inch inside each edge of wrapper with a pastry brush or fingertips. Top with second wrapper. Use a small biscuit cutter (2 ¾ inch) to cut into a round shape. Crimp edges with tines of a fork to seal. Place on platter and cover with moist towel.  Repeat with remaining filling and wrappers. Bring a large pot of water to a boil. Drop 5 or 6 ravioli at a time in pot and cook until ravioli floats to the top and are al dente.  Remove and place on a platter with a slotted spoon, drain well. Cover with a damp towel to keep moist until ready to serve. Bring light cream to a simmer in a medium saucepan over low heat and stir in chocolate, remaining Andes Thins, and vanilla until chocolate and mints are melted.  Add butter and continue stirring until sauce is smooth. Spoon chocolate sauce over ravioli and sprinkle with pistachios and remaining cranberries. 

Yield: 

24 Ravioli

Andes Recipe Contest - First Place Winner
Submitted By: Mary Lanham

Ingredients:

• 8 oz. chocolate wafer cookies, crushed

• 1/2 cup sugar

• 1/4 cup melted butter

• 2 (4.67 oz.) packages Andes Crème de Menthe Thins

• 12 oz. milk chocolate

• 1 lb. miniature marshmallows

• 1 cup whole milk

• 4 cups heavy cream

• 1 teaspoon vanilla extract

• 3 tablespoons powdered sugar

Directions:

Preheat oven to 325 degrees F. Grease bottom and sides of a 9-inch spring-form pan. Crush chocolate wafers and combine with ½ cup sugar and 1/4 cup melted butter. Press mixture into bottom of 9 inch spring-form pan. Bake for 10 minutes. Set aside to cool.

In large saucepan, combine 1 package Andes Crème de Menthe Thins, milk chocolate, miniature marshmallows and milk. Cook over medium-low heat, stirring frequently, until everything is completely melted. Remove from heat and let cool completely.

Meanwhile, chop 1/2 of the remaining package of Thins (14) into small pieces; set aside. When chocolate mixture is completely cooled, in a large mixing bowl, beat 3 cups heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture. Evenly sprinkle half the chopped Thins on bottom of cooled chocolate crust. Pour half the chocolate mixture into spring-form pan. Then sprinkle the remaining chopped Thins evenly over the chocolate mixture and top with remaining chocolate mixture. Refrigerate overnight. When ready to serve Whip remaining cup of heavy cream slowly adding 1 teaspoon of vanilla and 3 tablespoons powdered sugar. Beat until it forms a soft peak.  Take 8 of the remaining Thins and using a vegetable peeler gently shave to make curls. Cut the remaining 6 Thins in triangular halves. Top the cake with a ring of 12 dollops and place one of the triangle of candy in each, then sprinkle with shaved curls.

Yield: 

Serves: 12

Andes Recipe Contest - Second Place Winner
Submitted By: Suzanne Banfield

Ingredients:

• 7 oz.  chocolate cookie crumbs

• 3 tablespoons butter, melted

• 4 (8-ounce) packages full-fat cream cheese, room temperature

• 1 cup sugar

• 3 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 2 large eggs

• 1 cup heavy cream, divided

• 1 (4.67 oz.) package Andes Crème de Menthe Thins, divided

• ½ cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F.  Grease the bottom and sides of a 9-inch spring-form pan.  Wrap the pan in aluminum foil, covering the bottom and sides.  Combine cookie crumbs and melted butter.  Press lightly into bottom of pan and 1” up the sides.

In large mixing bowl, beat 1 package of cream cheese, 1/3 cup sugar and cornstarch on low speed of electric mixer for 3 minutes. Beat in remaining cream cheese, one package at a time.  Add remaining sugar and vanilla extract; beat at medium speed until blended.  Add eggs, one at a time, beating well after each addition.  Beat in 1/2 cup heavy cream until just blended.  Remove 1 cup of batter to a small bowl and reserve.

In small microwave-safe bowl, mix 1/4 cup of heavy cream with 16 Andes chocolate mints.  Microwave for 30 seconds; stir until the mints are completely melted.  Pour into reserved batter and mix well.  Drop vanilla and chocolate batters alternately over the crust and draw a knife through the mixture to marble. Pour remaining vanilla batter into the pan and drop spoonfuls of the chocolate batter on top.  Swirl with knife to get a marbled effect.

Place cheesecake in a large roasting pan; add boiling water to come one inch up the side of the pan. Bake for about 1 hour, 15 minutes or until the edges are starting to firm, but the center still has a little jiggle. Remove pan from water bath to a wire rack; allow cake to cool for 2 hours. Cover pan with plastic wrap; refrigerate for at least 4 hours. While cake is cooling, make chocolate ganache by placing chocolate chips and remaining ¼ cup cream in microwave-safe bowl. Heat for 30 seconds then, stir until mixture is smooth.  Chop remaining Andes Thins into large even pieces.

To serve, remove sides of spring-form pan, leaving cake on bottom of pan.  Place on serving plate.  Spread an inch-wide border of chocolate ganache around the outside edge of the top of the cake. Arrange chopped Thins on top of the ganache.

Yield: 

Makes one 9" cheesecake

Ingredients:

2 ½ cups powdered milk

1 ½ cups unsweetened cocoa powder

3 cups powdered sugar

1 tsp. salt

1 package (4.7 oz.) Andes Crème de Menthe or Peppermint Crunch Thins, chopped

1 package (3 oz.) marshmallow bits - Optional

Place powdered milk, cocoa, sugar and salt in a medium bowl and mix thoroughly, set aside. Unwrap and chop the mints into small pieces. Pour the mix into container(s) of your choice – ½ cup per serving, leaving room for a layer (2 mints per serving) of chopped mints and Marshmallow bits. Seal the container and provide preparation directions as follows:

Place ½ cup of cocoa mixture into a mug. Add 8 oz. of hot water, about 1 Tbsp. of mints and stir until completely dissolved. Add about 1 tsp. of marshmallow bits and enjoy.

Yield: 7 cups of mix or 14 servings

*Gift Idea: Purchase decorative containers and fill as directed. Add a colorful ribbon and attach preparation instructions. It makes a welcomed gift for the holidays.

Andes Recipe Contest - Grand Prize Winner
Submitted By: Mary McShack

Ingredients:

• 1 (4.67-ounce) package Andes Crème De Menthe Thins, divided

• ½ cup cream cheese, softened

• ¼ - ½ cup flour for dusting

• 48 wonton wrappers

• 1 cup light cream

• 6 ounces dark chocolate, finely chopped 

• 1 teaspoon vanilla

• 2 tablespoons unsalted butter

• ¾ cup salted pistachios, coarsely chopped

• ¾ cup dried cranberries, divided (¼ cup finely chopped, ½ cup coarsely chopped)

Directions:

Chop 16 Andes Thins into small pieces. Place in a medium bowl and stir in cream cheese and ¼ cup finely chopped cranberries, combine. Lightly dust the work surface with flour. Place a wonton wrapper on the work surface and place about 1 teaspoon of filling in center of wrapper. Moisten ½ inch inside each edge of wrapper with a pastry brush or fingertips. Top with second wrapper. Use a small biscuit cutter (2 ¾ inch) to cut into a round shape. Crimp edges with tines of a fork to seal. Place on platter and cover with moist towel.  Repeat with remaining filling and wrappers. Bring a large pot of water to a boil. Drop 5 or 6 ravioli at a time in pot and cook until ravioli floats to the top and are al dente.  Remove and place on a platter with a slotted spoon, drain well. Cover with a damp towel to keep moist until ready to serve. Bring light cream to a simmer in a medium saucepan over low heat and stir in chocolate, remaining Andes Thins, and vanilla until chocolate and mints are melted.  Add butter and continue stirring until sauce is smooth. Spoon chocolate sauce over ravioli and sprinkle with pistachios and remaining cranberries. 

Yield: 

24 Ravioli

Andes Recipe Contest - First Place Winner
Submitted By: Mary Lanham

Ingredients:

• 8 oz. chocolate wafer cookies, crushed

• 1/2 cup sugar

• 1/4 cup melted butter

• 2 (4.67 oz.) packages Andes Crème de Menthe Thins

• 12 oz. milk chocolate

• 1 lb. miniature marshmallows

• 1 cup whole milk

• 4 cups heavy cream

• 1 teaspoon vanilla extract

• 3 tablespoons powdered sugar

Directions:

Preheat oven to 325 degrees F. Grease bottom and sides of a 9-inch spring-form pan. Crush chocolate wafers and combine with ½ cup sugar and 1/4 cup melted butter. Press mixture into bottom of 9 inch spring-form pan. Bake for 10 minutes. Set aside to cool.

In large saucepan, combine 1 package Andes Crème de Menthe Thins, milk chocolate, miniature marshmallows and milk. Cook over medium-low heat, stirring frequently, until everything is completely melted. Remove from heat and let cool completely.

Meanwhile, chop 1/2 of the remaining package of Thins (14) into small pieces; set aside. When chocolate mixture is completely cooled, in a large mixing bowl, beat 3 cups heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture. Evenly sprinkle half the chopped Thins on bottom of cooled chocolate crust. Pour half the chocolate mixture into spring-form pan. Then sprinkle the remaining chopped Thins evenly over the chocolate mixture and top with remaining chocolate mixture. Refrigerate overnight. When ready to serve Whip remaining cup of heavy cream slowly adding 1 teaspoon of vanilla and 3 tablespoons powdered sugar. Beat until it forms a soft peak.  Take 8 of the remaining Thins and using a vegetable peeler gently shave to make curls. Cut the remaining 6 Thins in triangular halves. Top the cake with a ring of 12 dollops and place one of the triangle of candy in each, then sprinkle with shaved curls.

Yield: 

Serves: 12

Andes Recipe Contest - Second Place Winner
Submitted By: Suzanne Banfield

Ingredients:

• 7 oz.  chocolate cookie crumbs

• 3 tablespoons butter, melted

• 4 (8-ounce) packages full-fat cream cheese, room temperature

• 1 cup sugar

• 3 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 2 large eggs

• 1 cup heavy cream, divided

• 1 (4.67 oz.) package Andes Crème de Menthe Thins, divided

• ½ cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F.  Grease the bottom and sides of a 9-inch spring-form pan.  Wrap the pan in aluminum foil, covering the bottom and sides.  Combine cookie crumbs and melted butter.  Press lightly into bottom of pan and 1” up the sides.

In large mixing bowl, beat 1 package of cream cheese, 1/3 cup sugar and cornstarch on low speed of electric mixer for 3 minutes. Beat in remaining cream cheese, one package at a time.  Add remaining sugar and vanilla extract; beat at medium speed until blended.  Add eggs, one at a time, beating well after each addition.  Beat in 1/2 cup heavy cream until just blended.  Remove 1 cup of batter to a small bowl and reserve.

In small microwave-safe bowl, mix 1/4 cup of heavy cream with 16 Andes chocolate mints.  Microwave for 30 seconds; stir until the mints are completely melted.  Pour into reserved batter and mix well.  Drop vanilla and chocolate batters alternately over the crust and draw a knife through the mixture to marble. Pour remaining vanilla batter into the pan and drop spoonfuls of the chocolate batter on top.  Swirl with knife to get a marbled effect.

Place cheesecake in a large roasting pan; add boiling water to come one inch up the side of the pan. Bake for about 1 hour, 15 minutes or until the edges are starting to firm, but the center still has a little jiggle. Remove pan from water bath to a wire rack; allow cake to cool for 2 hours. Cover pan with plastic wrap; refrigerate for at least 4 hours. While cake is cooling, make chocolate ganache by placing chocolate chips and remaining ¼ cup cream in microwave-safe bowl. Heat for 30 seconds then, stir until mixture is smooth.  Chop remaining Andes Thins into large even pieces.

To serve, remove sides of spring-form pan, leaving cake on bottom of pan.  Place on serving plate.  Spread an inch-wide border of chocolate ganache around the outside edge of the top of the cake. Arrange chopped Thins on top of the ganache.

Yield: 

Makes one 9" cheesecake

Ingredients:

• 1 package (19.8 to 23.7 oz.) brownie mix

• 2 packages (4.67 oz. each) Andes Crème de Menthe thins or 2 cups Andes Baking Chips. Can also be made using 2 packages (4.67 oz. each) Andes Toffee Crunch thins.

Directions:

Grease bottom only of 13x9 inch baking pan. Prepare brownie mix as directed on package. Spread into pan.

Bake as directed. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2 to 3 minutes or until candies are melted.

Using knife or metal spatula, gently swirl together melted candies to cover the entire surface of brownies. 

Cool 2 hours or until slightly set. Cut into bars.

Ingredients:

8 ounces (1 brick package) cream cheese, softened

3 Tbs. sugar

1 egg, beaten

2 sheets puff pastry dough 

1 package (4.67 oz) Andes Creme de Menthe Thins

OPTIONAL: Coarse sugar crystals, finely chopped nuts to decorate

Directions:

Preheat oven to 400 degrees.

In a small bowl beat cream cheese and sugar until smooth. Defrost frozen pastry sheets as directed on package. Place 1 sheet on a lightly floured surface and gently roll to an 11” x 11” square. Cut 16 - 2 1/2” circles out of the dough. Place a healthy 1/2 tsp. of the cream cheese mixture and 1 Andes Creme de Menthe Thin in the center of eight pieces of dough. Brush edges of the dough with a mixture of the beaten egg and 1 tsp. water and place a second circle of dough on top pressing the edges of the dough together. 

Take a fork and press into the egde of the dough to seal tightly. Use the remainder of the beaten egg to brush the top of the pastry. Bake for 10-12 minutes or until top of pastry is golden brown. Remove from oven. Repeat for second sheet of pastry. Melt the remaining mints in a small microwave safe container for 30 seconds and stir until smooth. With spoon drizzle the melted mints over the puff pastry. Sprinkle with coarse sugar or finely chopped nuts if desired. Let cool slightly, serve warm.

Yield:

16

Ingredients:

1 cup unsalted butter - softened

1 cup sugar

1 large egg

1 tsp vanilla

3 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)

Directions:

Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.

Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.

Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.

Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

Yield:

4 dozen cookies

Ingredients:

1 devil’s food cake mix

water 

vegetable oil

eggs

16 oz. non-dairy whipped topping

1 package (8 oz.) cream cheese (softened)

1 pkg. (4.67 oz.) Andes Crème de Menthe Thins 

Directions:

Cake:

Follow mixing instructions on the package of your favorite devil’s food cake mix. Bake as directed for two 8 or 9-inch layers. Cool cakes thoroughly before frosting (about 40 minutes).

Meanwhile, with a vegetable peeler shave alongside of each mint lengthwise to equal about ½ cup of curls. (It’s common to shave only half the mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in frosting (about 1/3 cup). 

Frosting:

In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the non-dairy whipped topping with the cream cheese. Fold the Andes Crème de Menthe pieces into the cream. 

Place one cake layer on a serving plate; top with half the frosting and spread evenly. Place second layer on top and use remaining frosting to top the cake. Sprinkle top with Andes Mint curls. Cover and refrigerate cake if not serving right away.

Ingredients:

• 1 package (19.8 to 23.7 oz.) brownie mix

• 2 packages (4.67 oz. each) Andes Crème de Menthe thins or 2 cups Andes Baking Chips. Can also be made using 2 packages (4.67 oz. each) Andes Toffee Crunch thins.

Directions:

Grease bottom only of 13x9 inch baking pan. Prepare brownie mix as directed on package. Spread into pan.

Bake as directed. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2 to 3 minutes or until candies are melted.

Using knife or metal spatula, gently swirl together melted candies to cover the entire surface of brownies. 

Cool 2 hours or until slightly set. Cut into bars.

Ingredients:

8 ounces (1 brick package) cream cheese, softened

3 Tbs. sugar

1 egg, beaten

2 sheets puff pastry dough 

1 package (4.67 oz) Andes Creme de Menthe Thins

OPTIONAL: Coarse sugar crystals, finely chopped nuts to decorate

Directions:

Preheat oven to 400 degrees.

In a small bowl beat cream cheese and sugar until smooth. Defrost frozen pastry sheets as directed on package. Place 1 sheet on a lightly floured surface and gently roll to an 11” x 11” square. Cut 16 - 2 1/2” circles out of the dough. Place a healthy 1/2 tsp. of the cream cheese mixture and 1 Andes Creme de Menthe Thin in the center of eight pieces of dough. Brush edges of the dough with a mixture of the beaten egg and 1 tsp. water and place a second circle of dough on top pressing the edges of the dough together. 

Take a fork and press into the egde of the dough to seal tightly. Use the remainder of the beaten egg to brush the top of the pastry. Bake for 10-12 minutes or until top of pastry is golden brown. Remove from oven. Repeat for second sheet of pastry. Melt the remaining mints in a small microwave safe container for 30 seconds and stir until smooth. With spoon drizzle the melted mints over the puff pastry. Sprinkle with coarse sugar or finely chopped nuts if desired. Let cool slightly, serve warm.

Yield:

16

Ingredients:

1 cup unsalted butter - softened

1 cup sugar

1 large egg

1 tsp vanilla

3 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)

Directions:

Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.

Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.

Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.

Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

Yield:

4 dozen cookies

Ingredients:

1 devil’s food cake mix

water 

vegetable oil

eggs

16 oz. non-dairy whipped topping

1 package (8 oz.) cream cheese (softened)

1 pkg. (4.67 oz.) Andes Crème de Menthe Thins 

Directions:

Cake:

Follow mixing instructions on the package of your favorite devil’s food cake mix. Bake as directed for two 8 or 9-inch layers. Cool cakes thoroughly before frosting (about 40 minutes).

Meanwhile, with a vegetable peeler shave alongside of each mint lengthwise to equal about ½ cup of curls. (It’s common to shave only half the mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in frosting (about 1/3 cup). 

Frosting:

In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the non-dairy whipped topping with the cream cheese. Fold the Andes Crème de Menthe pieces into the cream. 

Place one cake layer on a serving plate; top with half the frosting and spread evenly. Place second layer on top and use remaining frosting to top the cake. Sprinkle top with Andes Mint curls. Cover and refrigerate cake if not serving right away.

Ingredients:

Cookies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 packages 4.67 oz Andes Toffee Crunch Thins, chopped. (28 candies per box)

Buttercream Icing
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Food coloring (optional)

Method:

Cookies
Sift together flour, cocoa, baking powder and salt in a medium bowl and set aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with an electric mixer until creamy. Beat in the egg, orange juice and vanilla. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Toffee Crunch Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill until firm enough to be rolled (2-3 hours).

Buttercream Icing
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter, shortening, and vanilla. Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until all ingredients have been thoroughly mixed together. Add water and blend an additional minute or so, until creamy.  Store in airtight container until ready to use.

Directions:

Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes. Cool completely; spread icing with a knife of pipe from piping bag onto the bottom side about 1/4" thick and gently press the bottom side of a second cookie on top.

Yield:

4 Dozen Filled Cookies

Ingredients:

1 package (18.25 oz.) Devil's Food cake mix
(Eggs, oil, and water according to package directions)
2 packages (4.67 oz.) Andes® Toffee Crunch Thins, chopped
1 container (16 oz.) white ready to spread frosting

Directions:

Preheat oven according to cake mix package directions.

Prepare cake mix; stir in 1 cup Andes®; reserve remaining chips.

Divide batter evenly into cupcake pans lines with foil baking cups.

Bake according to cake mix package directions.

Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely.

Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.

Yield:

24 Cupcakes

Ingredients:

Cookies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 c. (2 packages 4.67 oz.) Andes Cherry Jubilee Thins, chopped. (28 candies per package)

Buttercream Icing
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Red food coloring (optional)

Method:

Cookies
Sift together flour, cocoa, baking powder and salt in a medium bowl and set aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with an electric mixer until creamy. Beat in the egg, orange juice and vanilla. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill until firm enough to be rolled (2-3 hours).

Buttercream Icing
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter, shortening, and vanilla. Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until all ingredients have been thoroughly mixed together. Add water and blend an additional minute or so, until creamy.  Store in airtight container until ready to use.

Directions:

Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes. Cool completely; spread icing with a knife of pipe from piping bag onto the bottom side about 1/4" thick and gently press the bottom side of a second cookie on top.

Yield:

4 Dozen Filled Cookies

Ingredients:

10 whole graham crackers (1 ½ cup finely crushed)

¼ cup brown sugar, firmly packed

1/3 cup unsalted butter, melted

1 package Andes Crème de Menthe Thins (halve 12 thins)

12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. With a rolling pin, crush crackers into fine crumbs and transfer to a small mixing bowl.

Add brown sugar to the crumbs and mix to disperse evenly. Add melted butter into crumb mixture and stir until evenly moist. Place about 1 tablespoon of the mixture into each cup of a mini muffin pan. Firmly press crumbs to form shallow cups (the back side of a small rounded scoop works well). Bake 4-5 minutes in oven. Remove pan from oven; place one half of an Andes Mint Thin into each cup.

Cut marshmallows in half crosswise using kitchen shears. Place one half, with the cut side down, onto each cup. Return to oven for 1-2 minutes to soften the marshmallow.

Remove pan from oven and place on a cooling rack for 15 minutes. Carefully remove cups from pan and cool completely.

Chop or break the remaining Thins into small pieces, then place in a microwave-safe bowl. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat. Transfer the melted mixture into a small resealable plastic bag and clip a very small hole in one corner. Place cups on wax paper and drizzle melted Thins over the top. Let stand until set. Cups will store for up to 1 week, stacked in a single layer, in an airtight container. Freezing is not recommended.

Yield: 24 Cups

Ingredients:

Cookies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 packages 4.67 oz Andes Toffee Crunch Thins, chopped. (28 candies per box)

Buttercream Icing
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Food coloring (optional)

Method:

Cookies
Sift together flour, cocoa, baking powder and salt in a medium bowl and set aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with an electric mixer until creamy. Beat in the egg, orange juice and vanilla. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Toffee Crunch Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill until firm enough to be rolled (2-3 hours).

Buttercream Icing
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter, shortening, and vanilla. Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until all ingredients have been thoroughly mixed together. Add water and blend an additional minute or so, until creamy.  Store in airtight container until ready to use.

Directions:

Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes. Cool completely; spread icing with a knife of pipe from piping bag onto the bottom side about 1/4" thick and gently press the bottom side of a second cookie on top.

Yield:

4 Dozen Filled Cookies

Ingredients:

1 package (18.25 oz.) Devil's Food cake mix
(Eggs, oil, and water according to package directions)
2 packages (4.67 oz.) Andes® Toffee Crunch Thins, chopped
1 container (16 oz.) white ready to spread frosting

Directions:

Preheat oven according to cake mix package directions.

Prepare cake mix; stir in 1 cup Andes®; reserve remaining chips.

Divide batter evenly into cupcake pans lines with foil baking cups.

Bake according to cake mix package directions.

Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely.

Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.

Yield:

24 Cupcakes

Ingredients:

Cookies
2 1/2 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, beaten
1 tablespoon vanilla
2 tablespoons orange juice
2 c. (2 packages 4.67 oz.) Andes Cherry Jubilee Thins, chopped. (28 candies per package)

Buttercream Icing
1/2 c. butter, softened
1/2 c. shortening
1 teaspoon vanilla extract
1 tablespoon water
1 lb. confectioner's sugar, sifted
Red food coloring (optional)

Method:

Cookies
Sift together flour, cocoa, baking powder and salt in a medium bowl and set aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with an electric mixer until creamy. Beat in the egg, orange juice and vanilla. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill until firm enough to be rolled (2-3 hours).

Buttercream Icing
Sift confectioner's sugar into a medium bowl and set aside. Cream the butter, shortening, and vanilla. Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until all ingredients have been thoroughly mixed together. Add water and blend an additional minute or so, until creamy.  Store in airtight container until ready to use.

Directions:

Preheat oven to 400 degrees F.
Roll out dough on a well-floured surface to 1/4" thickness. Cut with a 2" circle cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6-8 minutes. Cool completely; spread icing with a knife of pipe from piping bag onto the bottom side about 1/4" thick and gently press the bottom side of a second cookie on top.

Yield:

4 Dozen Filled Cookies

Ingredients:

10 whole graham crackers (1 ½ cup finely crushed)

¼ cup brown sugar, firmly packed

1/3 cup unsalted butter, melted

1 package Andes Crème de Menthe Thins (halve 12 thins)

12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. With a rolling pin, crush crackers into fine crumbs and transfer to a small mixing bowl.

Add brown sugar to the crumbs and mix to disperse evenly. Add melted butter into crumb mixture and stir until evenly moist. Place about 1 tablespoon of the mixture into each cup of a mini muffin pan. Firmly press crumbs to form shallow cups (the back side of a small rounded scoop works well). Bake 4-5 minutes in oven. Remove pan from oven; place one half of an Andes Mint Thin into each cup.

Cut marshmallows in half crosswise using kitchen shears. Place one half, with the cut side down, onto each cup. Return to oven for 1-2 minutes to soften the marshmallow.

Remove pan from oven and place on a cooling rack for 15 minutes. Carefully remove cups from pan and cool completely.

Chop or break the remaining Thins into small pieces, then place in a microwave-safe bowl. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat. Transfer the melted mixture into a small resealable plastic bag and clip a very small hole in one corner. Place cups on wax paper and drizzle melted Thins over the top. Let stand until set. Cups will store for up to 1 week, stacked in a single layer, in an airtight container. Freezing is not recommended.

Yield: 24 Cups