Andes Holiday White & Red Peppermint Crunch Thins, 4.67 Ounce 12
Use an offset spatula to spread the chocolate into a thin layer, making approximately a 12"x12" rectangle. Place in the refrigerator to harden, about 8-10 minutes. Make Second Layer: In the top of a double boiler over gently simmering water, melt together white chocolate chips and shortening.
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Using a hand mixer or paddle attachment, mix on medium speed for 2 minutes. Add the egg and vanilla extract, mix for 1 minute. Pour half of the dry ingredients into the wet ingredients, mix until almost combined, then repeat with the other half until nearly combined.
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Instructions. Line an 8-inch square baking pan with parchment paper. Spray paper with non-stick spray and set aside. In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
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Add dark chocolate chips to a large microwave-safe bowl. Microwave on 50% power for 1 minute. When done, stir and add 1 tablespoon of vegetable oil. Return to the microwave and heat on 50% power for 30-second bursts, stirring in between, until the chocolate is silky smooth. Set aside.
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In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract.
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Microwave for 30 seconds and stir the mixture. Heat for 30 seconds more and then stir the mixture. If additional time is needed add 15 seconds and stir until smooth. Spoon approximately 2 tablespoons of chocolate ganache on each cooled cookie. Using the back of a spoon, spread the ganache over the entire cookie.
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How to Make Copycat Andes Mints. Prepare The Pan: Prepare the pan with parchment paper. Melt: Microwave the chocolate chips on 50% power for 1 minute, stir, and continue in 30 second intervals, stirring in between, until the chocolate is silky smooth. Pour Into The Pan: Pour the melted chocolate into the bottom of the baking dish.
M&M's Holiday White Peppermint Chocolate Candy, 8 Oz.
Preheat oven to 350°F. Prepare a cookie sheet with parchment paper & set aside. In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, i.e. 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy. Add the egg (1 large), vanilla extract (1 teaspoon.
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Over the years, Andes has expanded to include a variety of flavors and packages, including the popular Cherry Jubilee, Mint Parfait, Toffee Crunch Thins, and seasonal Peppermint Crunch. Andes joined the Tootsie family in 2000, expanding its line in 2003 to include Crème de Menthe baking chips. Peppermint Crunch Baking Chips were added in 2005.
Andes Indulgence Peppermint Crunch Mints, 8 oz 2 Take stock in these
Cool cookies for just 2 minutes on the baking sheet. Press 1 Andes chocolate mint into the top of each warm cookie. Let the chocolate sit for 5 minutes, and then use a knife, icing spatula, or toothpick to gently swirl/spread the melted chocolate. Transfer "frosted" cookies to a cooling rack to cool completely.
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Instructions For the cookies: In the bowl of a stand mixer, beat the butter. Add in the brown sugar and white sugar and beat until combined. Mix in the vanilla and egg until combined.
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Set aside. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined. Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips. Using a medium cookie scoop, drop onto prepared baking sheets. Bake for 9-11 minutes.
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Here's how to make Peppermint Chocolate Chip Cookies: Preheat the oven to 350 F. Line cookies sheets with parchment paper or a silpat baking mat. Cream together the sugars, oil, and butter. Add the eggs and vanilla, mixing thoroughly. Blend in the flour, soda, cream of tartar and salt. Stir in the chocolate chunks, candy melts, baking chips.
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Using a large spoon or 1-ounce cookie scoop, drop cookie dough onto the parchment lined baking sheet, leaving at least 2 inches between cookies. Gently flatten the dough ball using your palm or the bottom of a lightly floured glass. Bake for 10-12 minutes until cookies are set on the edges, but not browned.
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Line either a small jelly roll pan or a 9X9 baking dish with parchment paper. Cut the four corners of the parchment paper to line pan or dish evenly and trim to fit. After about 15-20 minutes, remove one of the chocolate bowls, add 1/4 teaspoon of peppermint extract, and mix well. Pour into dish and smooth to an even layer.
Tales of the Flowers Holiday Treats Andes Mint Taste Test
These delicious Peppermint Crunch Thins are individually wrapped in foil and every creamy bite contains cruncy bits of peppermint. Andes Peppermint Crunch Thins are a festive candy for candy dishes and holiday parties. They also make a great, refreshing after dinner treat! 28 Andes Peppermint Crunch Thins. Net wt. 4.67oz. Made in the USA.
