Posts Tagged ‘Andes Mint’

Wait! Before you think you don’t have the right pan to make this minty, fudgey, kids-love-it treat, you can make this easy recipe in a traditional 13×9-inch cake pan.

As a matter of fact, I’ve always made my grasshopper ice cream dessert in a cake pan, but I wanted to try it in my mini cheesecake pans. Next time, I’ll go back to my 13×9 pan because the minis melted quicker and were more cumbersome to handle. Besides, my son who claims these are one of his favorite desserts, ate two anyway. 

So here’s how you make it:

{Frozen grasshoppers with mint fudge sauce}

1 box of your favorite brownie mix for 13×9-inch pan – and the ingredients to make them

1/2 gallon of chip and mint ice cream

whipped cream

Andes Creme de Menthe Baking Chips to sprinkle on top

Mint Fudge Sauce* 

1 cup Andes Creme de Menthe Baking Chips

1 cup whipping cream

1 Tablespoon butter

Bake the brownies according to package directions in a 13×9-inch pan. Set aside to cool brownies completely. (If you use mini cheesecake pans, bake the brownies approximately 15-17 minutes and then gently press down with a tart shaper.)

Meanwhile, make the fudge sauce. In a small saucepan over low heat, combine 1 cup of Andes baking chips, whipping cream and butter. Stir together until melted and smooth. Set aside to cool. The sauce will not be thick. Drizzle half of the sauce over the cooled brownies. Store the remaining sauce in the refrigerator to drizzle over the dessert when serving.

Take out the 1/2 gallon of ice cream and let soften in the refrigerator until it’s smooth enough to spread over the brownies. Using all of the ice cream, spread evenly over brownies.

Cover the cake pan and freeze for at least 4 hours. Cut into slices to serve. Top with whipped topping, drizzle with mint sauce, and sprinkle with Andes baking chips.

*Instead of making the mint fudge sauce, you can simply use hot fudge ice cream topping.

You can make this dessert fit your taste. Use a different flavor of ice cream and ice cream topping. Maybe even a simple vanilla bean with caramel topping. What kind will you make?

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At Christmas time last year, my mom texted my two sisters and me asking what we’d like her to bake for our Christmas together. She used to bake so much during the winter holiday that she would stack containers full of sweet, gooey treats halfway up her attic steps. But now that we are older and have families, my sisters and I do a lot of our own baking, so mom doesn’t need to bake as much. We all answered back with our own, “please bake _____, ____ and ____, or Christmas won’t be the same” list, but the one goodie we all requested was her Forgotten Kisses.

I came across her recipe for Forgotten Kisses the other night and realized that after all these years of baking, I’ve never made them. They only take 15 to 20 minutes to whip up, and the bake time is “forgotten” in the oven so they are perfect to make before you go to bed or before you head out for the day. (They bake with the oven OFF.)

After I made a batch mom’s traditional way, I decided to try them with Andes Mint baking pieces. (You can read about my obsession with Andes Mints in my posts for Andes Mint Cheesecake, Chocolate Island Mint Bars and Brownie Crunch Mint Crispy Bars.) Although I really like the Forgotten Kisses using Andes Mints and my friends at work do too, my taste buds favor the traditional recipe using mini chocolate chips. Must be the sweet holiday memories.

{Forgotten Kisses}

2 egg whites

2/3 cup white sugar

1/2 teaspoon cream of tartar

pinch of salt

1 cup mini semi-sweet chocolate chips OR 1 cup Andes Mint baking pieces

3/4 cup finely chopped nuts (pecans, walnuts, cashews, etc.)

Preheat oven to 375˚. Beat egg whites until frothy. Add salt and cream of tartar. Beat until stiff peaks form. Add sugar gradually. Beat 10 minutes. Gently fold in chocolate chips OR Andes Mint pieces and chopped nuts. Using two spoons, drop by tablespoons onto greased cookie sheets or cookie sheets lined with parchment paper. Turn oven OFF. Place cookie sheets in oven and close door. Leave in oven overnight.

Forgotten Kisses don’t really spread out or take much of a different shape than how you place them on the cookie sheet. They are best as a smaller treat, about the size of an Oreo or slightly bigger.

What’s one of your favorite family recipes that you haven’t made yet?

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My love for Andes Crème de Menthe baking pieces and my recently established obsession for Andes Crème de Menthe cookies inspired this recipe.


The bottom layer is a mix of Andes cookies and chocolate graham crackers. I only had one box of the Andes cookies, or I probably would have used all cookies and no graham crackers. These would be just as fantastic if you could spare yourself a couple of boxes of Thin Mint Girl Scout cookies for the bottom layer.

There’s no substitution for Andes Crème de Menthe baking pieces. If you read my cheesecake story, {There May be Andes Mints Under My Pillow}, you’ll see just how long ago this sweet affair started. And the price my sisters paid for it. You may also like using Andes baking chips in these {Brownie Crunch Mint Crispy Bars}.

To give these bars a little crunch and a hint of salt, I added pistachios and coconut. I’m not a fan of coconut, but I like it when it’s toasted. That’s why I add the coconut as the top layer, so it crisps as it bakes.

{Chocolate Island Mint Bars}

7-ounce package Andes Crème de Menthe cookies, crushed to fine crumbs (If these are not available, use Mint Oreos or Thin Mint Girl Scout cookies)

1 package chocolate graham crackers, crushed to fine crumbs (Not a box, just one package from a box of three. If using Thin Mint cookies, you could use all cookies and no graham crackers.)

1/2 cup (1 stick) butter, melted

1/2 cup finely chopped pistachios

1 to 1-1/2 cups Andes Crème de Menthe baking chips

3/4 cup white chocolate chips

14-ounce can sweetened condensed milk

1/2 cup coconut

Preheat oven to 350˚. Lightly grease a 9 x 13 inch pan or line with parchment paper.

Mix the cookie and cracker crumbs with the melted butter. Press the crumb mixture firmly into the bottom of the pan. Sprinkle with finely chopped pistachios, Andes baking chips, and white chocolate chips. Poor the can of sweetened condensed milk over the white chips. Top with coconut. Bake for 25-30 minutes, or just until coconut starts to turn light brown. Cool completely before cutting into bars.

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What ingredients inspire you to make new recipes?


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When a new chocolate cereal hits the breakfast aisle, it’s only natural for bakers to wave their magic sugar wand and turn them into a pan of sticky, gooey treats. The added bonus in these Brownie Crunch Mint Crispy Bars is the addition of Andes® Crème de Menthe Baking Chips.

You may want to buy two boxes of the new General Mills Cocoa Puffs® Brownie Crunch cereal because they are so good, you’ll want one box for this recipe and one for snacking.

{Brownie Crunch Mint Crispy Bars}

4 Tablespoons butter

5 cups miniature marshmallows, divided

7 cups General Mills Cocoa Puffs® Brownie Crunch cereal

1 cup Andes Crème de Menthe Baking Chips, divided

Lightly butter a 9×13 pan or line with parchment paper.

On low heat, either stove top or in microwave, melt 4 Tbsp. butter and 4 cups of marshmallows together. Stir until melted and combined. Remove from heat. Add the cereal to the marshmallow mixture and stir until cereal is coated. Stir in 1 cup of marshmallows and 3/4 cup Andes chips. Spread mixture in pan and sprinkle 1/4 cup Andes chips on top. Gently press and smooth the mixture with the back of a metal spoon or a spatula sprayed with cooking spray.

Cool and cut into squares, triangles or rectangles. Any way you slice them, they will disappear quickly!

What is your favorite cereal treat? Have you tried the new Brownie Crunch cereal?

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Andes Mints under my pillow. Or maybe it was Thin Mint Girl Scout cookies. I don’t remember for sure but in two days when we celebrate Christmas, my mom and sisters will remind me as they do each and every Christmas. Staci (that’s me but it sounds more accusatory in third person) used to steal the Andes Mints and/or (yes probably and) the Thin Mint cookies from the kitchen and hide them under her pillow or under the mattress when she was a kid. She would deny it and she and her sisters would all get into trouble and get sent to their rooms—for something STACI did. The jig is up people. Now eat this creamy, chocolately, Andes Minty cheesecake and let us never speak of it again.


{Andes® Crème de Menthe Cheesecake}

1 1/2 cups chocolate graham cracker crumbs

1/4 cup powdered sugar

4 Tablespoons melted butter

4 (8 oz.) packages cream cheese, softened

1 cup sugar

4 eggs

2 teaspoons vanilla

1/4 cup creme de menthe  liqueur (or 2 tsp peppermint extract)

1 – 10 oz. package Andes® Crème de Menthe Baking Chips

3 Tablespoons whipping cream or milk

green food coloring, optional

Preheat oven to 350 °. Combine crumbs, powdered sugar and butter. Press evenly onto bottom of 9-inch springform pan. Bake at 350 ° for 5 minutes. Cool. Turn oven down to 325 °.

In a saucepan over low heat, melt 1/2 cup Andes® Crème de Menthe baking chips. Set aside to cool.  

Beat softened cream cheese and  sugar in a large bowl on medium speed until creamy. Gradually add eggs and vanilla, mixing on low speed just until combined. Transfer 1/2 cup of the cheesecake batter  into small bowl and gently fold in the melted and cooled Andes chips. Into the remaining mixture stir in 1/4 cup peppermint cream liqueur (or 2 tsp. peppermint extract) and 1 cup of the Andes chips. Add green food coloring if desired. 

Pour the cheesecake mixture with the Andes pieces into the crust. Top with the melted Andes chips cheesecake mixture. Using a table knife, gently cut through layers to create a marble effect. 

Bake at  325 ° for 1 hour or until center is almost set. Without opening the oven door, turn off the oven and let cheesecake cool for 1/2 an hour. Remove from oven and cool to room temperature.  Cool in refrigerator for at least 8 hours.

For topping: melt 1/4 cup Andes chips with 3 Tablespoons whipping cream or milk over low heat. Stir until smooth. Drizzle over cheesecake and decorate with remaining Andes chips.

{As pictured above, I used my Chicago Metallic Mini Cheesecake Pan and decreased the baking time to 30 minutes. I also added a little whipped cream before serving.}

What candy or cookie brings back childhood memories for you?

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