ANDES CANDIES RECIPES
ANDES® MINT COOKIES RECIPE | ALLRECIPES
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, CarbohydrateContent 17.6 g, CholesterolContent 20.5 mg, FatContent 7 g, FiberContent 0.2 g, ProteinContent 1.7 g, SaturatedFatContent 5 g, SodiumContent 91.6 mg, SugarContent 6.5 g
ANDES CANDIES CHOCOLATE MINT CHEESECAKE RECIPE - FOOD.COM
Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
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.
Nutrition Facts : Calories 582.9, FatContent 38.9, SaturatedFatContent 23.3, CholesterolContent 166.6, SodiumContent 327.8, CarbohydrateContent 58.3, FiberContent 1.1, SugarContent 22.9, ProteinContent 9.4
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Reviews 0
Total Time 1 hours 30 minutes
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Reviews 0
Total Time 1 hours 30 minutes
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Calories 166 calories per serving
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Reviews 4.8
Total Time 1 hours 20 minutes
Category Desserts, Cookies, Drop Cookie Recipes
Calories 161.6 calories per serving
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