ANDES CANDIES CHOCOLATE MINT CHEESECAKE
Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.
Provided by ziggy54
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
ANDES MINT DIP
Easy dessert dip to serve with graham crackers or similar carb during winter time.
Provided by shouthurray
Categories Cold Cheese Dips
Time 10m
Yield 10
Number Of Ingredients 3
Steps:
- Mix cream cheese and powdered sugar together until combined.
- Remove mints from wrappers and chop into small pieces. Fold into cream cheese mixture to create dip.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 16.9 g, Cholesterol 24.6 mg, Fat 9.9 g, Protein 2 g, SaturatedFat 6.8 g, Sodium 70.8 mg, Sugar 12.3 g
COPYCAT ANDES MINTS
Make and share this Copycat Andes Mints recipe from Food.com.
Provided by GothicGranola
Categories Candy
Time 40m
Yield 32 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 62, Fat 4.8, SaturatedFat 3, Cholesterol 0.5, Sodium 5.6, Carbohydrate 6, Fiber 1.2, Sugar 3.3, Protein 1.1
ANDES MINT CHEESECAKE
Make and share this Andes Mint Cheesecake recipe from Food.com.
Provided by RecipeNut
Categories Cheesecake
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put mints in freezer and freeze.
- Heat oven to 350 degrees.
- Mix cream cheese and sugar until smooth.
- Add eggs, one at a time beating after each.
- Mix in vanilla.
- chop frozen junior mints and sprinkle on cheesecake.
- Bake 40-45 minutes or until set.
- Cool.
- Then chill over night.
Nutrition Facts : Calories 358.9, Fat 26, SaturatedFat 13.9, Cholesterol 115.2, Sodium 299.2, Carbohydrate 25.8, Fiber 0.3, Sugar 19.1, Protein 6.7
ANDES® MINT COOKIES
Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!
Provided by Curlygirl
Categories Cookies
Time 2h30m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
- Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
- Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g
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