ANDES MINTS BAR RECIPES

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.

Steps:

• Preheat oven to 350 and line a baking sheet with foil.
• In a large bowl, stir together flour, cocoa powder, baking soda and salt.
• In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
• Add the eggs and vanilla and stir to combine.
• Add the flour mixture to the wet ingredients and mix until just combined.
• Add the chopped mints and chocolate chunks and mix.
• Scoop out 2 tablespoons worth of dough, and and drop onto the prepared baking sheets, 12 per sheet.
• Bake for 8-10 minutes, until cookies are just set.
• Cool on the sheet for a minute or two before transferring to a wire baking rack to cool completely.