Andes Mint Chocolate Chip Pie Food

MINT CHOCOLATE CHIP PIE

Steps:

• Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
• Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
• Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
• To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
• Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

ANDES MINT CHOCOLATE CHIP PIE RECIPE

Steps:

• Pulse the Oreos in a food processor until completely crumbled
• Add the crumbled Oreos and melted butter to a large bowl. Mix until well combined
• Add the Oreo mixture to a 9-inch pie dish to create the crust. Spread evenly along the bottom and sides, pressing firmly with your fingers or the back of a spoon
• Freeze the crust for about 20-30 minutes
• While crust is in the freezer, start preparing the filling. Add the softened cream cheese and whipped cream to a large bowl. Beat with an electric mixer until blended and smooth
• Add the milk and beat until smooth
• Add the powdered sugar and beat until smooth and thick
• Add the peppermint extract and food coloring. Beat until the whole mixture is an even green color
• Add the chopped Andes mints and mini chocolate chips. Mix with a spoon until evenly distributed
• 10. Pour the filling into the pie crust and spread evenly. Top with more chopped Andes chocolates
• 11. Refrigerate for 2-4 hours (or freeze if you'd like it to harden faster, but note this will make the crust harder to cut through)

ANDES MINT PIE

Steps:

• In microwave, for about 15 seconds, melt mints.
• Put egg yolks in top of double boiler and whisk until pale yellow and frothy.
• Add melted mints and mix until combined.
• The mix will get stiff.
• In a seperate bowl using a mixer, beat egg whites until stiff.
• Fold the egg whites into the mint and egg yolk mixture a little at a time.
• Whip up the heavy cream with a mixer until thick.
• Fold this into the mint mixture a little at a time.
• Prepare brownies according to package directions.
• Pour batter into lightly greased springform pan.
• Bake according to package directions.
• To assemble pie: Top cooled brownie with mint mousse and refrigerate.
• Heat the milk in a pan on the stove.
• Add the chocolate chips and melt, constantly stirring over low heat until it makes a chocolate sauce.
• Top the cooled pie with the chocolate sauce.
• Decorate with Andes Mints.

ANDES MINT CHOCOLATE CAKE

Steps:

• Heat oven to 350°F Line the bottom of three eight inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.
• In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
• Add 1 cup of the boiling water and carefully stir until it is mixed inches Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
• MINT BUTTERCREAM FROSTING:.
• Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.
• GANACHE:.
• Place chocolate chops in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chocolate chips have completely melted. Stir in the vanilla.
• Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles.
• You can actually cut this recipe and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes -- so many possibilities! Cover and store refrigerated for up to 2 weeks.

ANDES MINT CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Raise oven rack one level above middle.
• Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
• Stir in Andes baking chips.
• Add flour.
• Chill dough overnight.
• Measure out approximately 1 ounce of dough.
• Form into ball, flatten slightly.
• Place dough onto parchment lined baking sheets.
• Bake for 8-10 minutes.
• Allow to cool on pans for two minutes before removing.
• Finish cooling on wire racks.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE

Steps:

• For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
• Add butter, mixing well.
• Press on bottom of 9-inch springform pan.
• BAKE at 325* (F) for 10 minutes.
• For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
• Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
• Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
• BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
• Run a knife between pan and cheesecake.
• Set cake on cooling rack till room temperature.
• Remove sides of pan.
• For TOPPING:.
• Set aside 10 or 12 Andes candies for decorating cake top.
• In a microwavable bowl, mix remaining candies with cream (or milk).
• On high, microwave 45 seconds.
• Stir till candies melt and mixture is smooth.
• Spread over cheesecake and let drizzle down sides.
• Decorate with reserved Andes Candies.
• REFRIGERATE, at least, 3 hours or until serving time.
• Refrigerate any leftovers.

MINT CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Spoon ice cream into crust, mounding it higher in the center.
• Melt chocolate chips and stir until smooth.
• Drizzle over the ice cream.
• Freeze for at least 6 hours or up to 2 months.
• Remove from freezer 15 minutes before serving.
• Slice and enjoy!

UNBELIEVABLE HEALTHY ANDES MINT CHOCOLATE CHIP ICE CREAM MACHINE

Steps:

• In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes.
• Cover and refrigerate overnight.
• Pour into the cylinder of an ice cream freezer.
• Freeze according to manufacturer's directions.
• Stir in chocolate during last few minutes.
• Allow to firm up in refrigerator freezer for 24 hours before serving.