Andes Creamy Mint Brownies

I found this recipe on the internet when trying to find a fun dessert recipe for St Patrick's Day. To see the original recipe, click here. The pictures I took accidentally were deleted from my computer. The only difference from my compared to the one posted is that I tinted my frosting green for St Patrick's Day. These were very easy to make & a HUGE hit with everyone.

Andes Creamy Mint Brownies

Brownies:

1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Crème de Menthe Baking Chips
1/2 cup pecans or walnuts, chopped (optional)

Topping:

4 squares (1 oz. ea.) white baking chocolate, chopped
1 1/4 cups heavy whipping cream, divided (may use cool whip rather than 1 cup whipping cream)
1 tsp. vanilla extract
2 tbsp. granulated sugar
1/2 cup Andes® Crème de Menthe Baking Chips, divided

Directions:

Preheat oven to 325° F.

Lightly grease baking pan.

Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips. Add nuts if desired.

Pour batter into prepared baking pan and bake according to package directions. (I used a 9 x 13 baking dish)

Cool in baking pan completely.

Topping:

In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.

Cook over low heat, stirring constantly until smooth; remove from heat. Stir in 1 tsp. vanilla extract.

Refrigerate 30-40 minutes or until chilled.

In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated sugar, until stiff peaks form; fold into chocolate mixture. (May substitute this step with cool whip)

Fold in 1/4 cup Andes® Crème de Menthe Baking Chips. (May tint frosting with a few drops of green food coloring if desired)

Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.

Cut into bars. Store in refrigerator.

Yield: 9 - 16 Brownies

Mint Chocolate Chip Gobs

This is a fun dessert to have for St Patrick's Day. I tinted the filling to a light green by adding a few drops of green and yellow food coloring when mixing the filling. No need to tint the filling, it just gives it a different look.

Mint Chocolate Chip Gobs

1 box chocolate cake mix

1 cup flour

1 teaspoon baking powder

1/2 cup chopped Andes mints

Follow cake mix directions adding flour and baking powder. Drop by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake according to cupcake directions on cake mix. Cool. Place a tablespoon of filling (recipe below) between two cakes. Makes about 18 gobs.

Gob Filling

1/2 cup shortening

2 cups powdered sugar

8 oz Marshmallow Creme

1 teaspoon vanilla

3-4 teaspoons milk

6 drops green food coloring (optional)

2 drops yellow food coloring (optional)

Cream ingredients together on medium. Continue beating on high for at least 5 minutes to make a very fluffy filling.

Coconut Cake

This really isn't much of a recipe, I was just proud of myself for finally learning how to toast coconut! I wanted to find something interesting to put between the two layers but didn't have a lot of time and couldn't find anything that seemed appetizing.

Coconut Cake

1 box white cake mix

1 can white frosting

1 cup toasted coconut (directions below)

Make cake according to the box directions. I baked mine as two 9 inch cakes. After the cakes finished cooling, I frosted them by staking one on top of the other with some frosting in between.

Once I was finished frosting the cakes, I patted the toasted coconut all over before the frosting became too dry.

To toast coconut: make an even layer of coconut on a baking pan. Bake 7-12 minutes at 350 degrees, stirring occasionally to avoid burning the coconut.