Andes Mints Copy Cat Food

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.

COPYCAT ANDES MINTS

Steps:

• Line an 8x8-inch pan with aluminum foil.
• Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
• Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
• Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
• Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
• Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
• Place the finished pan in the freezer for another 5 minutes or until set.
• To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.

ANDES MINTS (COPY-CAT)

Steps:

• 1. Line a baking pan with parchment paper. Cut it so it perfectly fits on the bottom and dab the corners with melted chocolate so it stays in place. Allow to set (just a few minutes).
• 2. Melt chocolate chips in a microwave safe bowl. Melt in 30 increments, stirring at each stop, repeat until smooth. Drop 1/4 teaspoon peppermint extract in and stir. Adjust to taste-add the remainder 1/4 teaspoon if it is not strong enough.
• 3. Slowly pour HALF (or less)as the bottom layer into the pan. You want a thin layer so go slowly. Using the back of a spoon or the shake method, make sure it is evenly spread. Freeze for 2 minutes. Make sure it does not freeze completely!!! You don't want 3 separate layers that fall apart but you also don't want the chocolate layers to blend into it each other. Watch for the color of the top-when it is no longer shiny is a good indicator you're ready for the next layer.
• 4. While you are flash freezing the first layer, melt the white chocolate chips in the same way in the microwave. Drop food coloring in, stir until smooth. Pour green chocolate for the thin 2nd layer. Shake until evenly spread. Freeze the candy for 2 minutes or until no longer shiny.
• 5. . Repeat with 3rd chocolate layer. If you need to reheat your chocolate because it is hardening a little, place back in the microwave for 10-20 seconds. Freeze 2-5 minutes. Before it sets completely, using a knife, slice the shapes of your mints. I went for the classic rectangular shape. Allow to set until dry, either on the counter or in the freezer (if you are less patient like myself.

HOMEMADE THIN MINTS

Steps:

• Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
• In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10- to 15-second bursts until chocolate can be stirred very smooth.
• To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.
• Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10- to 15-second bursts if it starts getting too firm for smooth dipping.
• After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up.
• Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

ANDES MINT CHOCOLATE FUDGE

Steps:

• Add the butter, both sugars, peppermint extract, and milk to a bowl. Beat together until well combined.
• Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
• Stir in one cup of chopped Andes Mint Chocolates. You can use one cup of Andes Mint Chips instead of chopping the chocolates. Set mixture aside.
• Line a 9″x9″ pan with parchment paper. Press the mixture evenly into the pan, being sure to get into the corners. You can use a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.
• Next, add the remaining two cups of chopped chocolates to a microwave safe bowl. Microwave in increments of 30 seconds on half power. Check the chocolate between each increment. Try not to stir it too much, because the brown and the green colours will blend together.
• Once fully melted, pour over the mixture in the pan. Use a spatula to smooth out the chocolate.
• Set aside and let rest for 2-3 hours to set. Cut into squares.